Pumpkin Crinkle Cookies

$- 1 cup pumpkin puree - 1/2 cup vegetable oil - 1 cup brown sugar - 1/2 cup granulated sugar - 1 large egg - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/4 teaspoon ground nutmeg - 1/2 teaspoon salt - 1 cup powdered sugar (for coating) You need simple ingredients to make these tasty cookies. The pumpkin puree gives them a nice flavor and color. Vegetable oil keeps them soft. Brown sugar and granulated sugar add sweetness and depth. The egg helps bind everything together. Vanilla extract adds a warm touch. The dry ingredients include all-purpose flour for structure. Baking powder and baking soda make them rise. Ground cinnamon, ginger, and nutmeg bring warmth and spice. Salt enhances the flavors and balances sweetness. Finally, powdered sugar coats the cookies for that fun crinkle look. Using fresh ingredients is key. It makes your cookies taste better. Make sure your pumpkin puree is smooth. Check that your spices are fresh for the best flavor. Enjoy the process of gathering these items. Each one plays a role in making your cookies delicious! - Preheat your oven to 350°F (175°C). - Line two baking sheets with parchment paper. - In a mixing bowl, mix 1 cup of pumpkin puree, 1/2 cup of vegetable oil, 1 cup of brown sugar, and 1/2 cup of granulated sugar. - Add 1 large egg and 2 teaspoons of vanilla extract. Mix until it is smooth and creamy. - In another bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. - Gradually mix the dry ingredients into the wet mixture. Stir until just combined. - Chill the dough in the fridge for 30 minutes. This makes it easier to shape. - After chilling, scoop out portions of the dough. Roll each into a ball. - Roll the balls in 1 cup of powdered sugar until fully coated. - Place them on the prepared baking sheets, leaving about 2 inches between each cookie. - Bake for 10-12 minutes. The edges should be set, but the centers will stay soft. - Let the cookies cool on the baking sheets for 5 minutes before moving them to a wire rack. To get the best texture for your pumpkin crinkle cookies, chilling the dough is key. After mixing, cover the dough and chill it for about 30 minutes. This makes it easier to scoop and shape. If you want softer cookies, bake them for a shorter time. Check them at 10 minutes. The edges should be set, but the centers can be soft and puffy. They will firm up as they cool. To keep your cookies fresh, store them in an airtight container. This helps them stay soft longer. You can layer the cookies with parchment paper to prevent sticking. For freezing, place the cooled cookies in a single layer on a baking sheet first. Freeze them until firm, then transfer them to a freezer-safe bag. This way, you can pull out a few at a time. Serving matters! Stack your pumpkin crinkle cookies on a festive plate. Dust them with extra powdered sugar for a lovely look. You can add a small sprig of cinnamon or a mini pumpkin on the side. This adds a cute touch and makes them perfect for sharing. {{image_2}} You can make your pumpkin crinkle cookies even better! Try adding chocolate chips. They add a rich taste and a nice texture. Nuts are another great option. Walnuts or pecans can give a lovely crunch. You can also play with spices. Add allspice for a warm flavor. Cloves can give a nice kick, too. Mixing spices can create a unique twist on this classic cookie. If you need a gluten-free treat, use gluten-free flour. Almond flour or coconut flour works well. You might need to adjust the liquid a bit. This will help keep the dough the right texture. Always check the packaging for the best results. Want to make these cookies vegan? You can replace the egg with a flax egg. To make a flax egg, mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. For the dairy, swap the vegetable oil for coconut oil or another plant-based oil. This keeps the cookies moist and tasty. Enjoy your vegan pumpkin crinkle cookies! To keep your pumpkin crinkle cookies fresh, place them in an airtight container. This helps maintain their soft texture and flavor. You can stack the cookies with parchment paper in between layers. This way, they won’t stick together. The cookies stay fresh for about 5 days at room temperature. If you want to keep them longer, consider freezing. Freezing these cookies is simple. First, let them cool completely. Then, wrap each cookie in plastic wrap or aluminum foil. After that, place them in a freezer-safe bag or container. This method protects them from freezer burn. You can freeze the cookies for up to 3 months. When you want to enjoy them, thaw them in the fridge overnight. You can also warm them in the microwave for a few seconds. This makes them taste fresh-baked again! Yes, you can use fresh pumpkin. To make fresh pumpkin puree, start with a small pumpkin. Cut it in half and remove the seeds and stringy bits. Roast the halves in the oven until soft, about 45 minutes at 350°F (175°C). Once cool, scoop out the flesh and blend until smooth. This puree may be a bit thinner than canned, so drain some excess liquid if needed. Look for a few signs. The edges of the cookies should be set, while the centers still feel soft. They should not look wet on top. You can also gently touch the cookies. If they spring back, they are ready. Let them cool on the sheet for a few minutes. They will firm up more as they cool. Leftover pumpkin puree is great in many dishes. You can make pumpkin bread or pancakes. Add it to smoothies for a creamy texture. It works well in soups or sauces too. You can even mix it into yogurt for a tasty snack. The options are endless and delicious! This blog post covered all you need to make pumpkin crinkle cookies. We discussed the simple ingredients, steps for mixing, and baking times. Remember to chill the dough for the best texture. You can also explore fun variations or storage tips to keep your cookies fresh. Enjoy experimenting with flavors and sharing these treats with friends. Now, you're ready to bake some delicious cookies that everyone will love!$

Indulge in the festive flavors of fall with these delightful Pumpkin Crinkle Cookies! Made with creamy pumpkin puree and warm spices, these soft and chewy treats are perfect for any occasion. With an easy recipe that takes just an hour, you'll impress family and friends in no time. Click through to discover the full recipe and tips to give your cookies the perfect finishing touch. Bake up some joy this season!

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Ingredients

1 cup pumpkin puree

1/2 cup vegetable oil

1 cup brown sugar

1/2 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup powdered sugar (for coating)

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a mixing bowl, combine the pumpkin puree, vegetable oil, brown sugar, granulated sugar, and egg. Mix until well blended. Add the vanilla extract and stir to incorporate.

In another bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. The dough will be soft and slightly sticky.

Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes to make it easier to handle.

Once chilled, use a cookie scoop or tablespoon to scoop out portions of the dough. Roll each scoop into a ball and then roll the balls in powdered sugar until fully coated.

Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will continue to firm up as they cool.

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 30 mins | Total Time: 1 hour | Servings: About 24 cookies

- Presentation Tips: Serve the pumpkin crinkle cookies stacked high on a decorative plate, dusted lightly with additional powdered sugar, and adorned with a small sprig of cinnamon or a mini pumpkin for a festive touch.