Are you on team pumpkin? Chances are if you are reading this post, you love pumpkin just as much as I do. I don’t know about you, but when the cool crisp air rolls in and the leaves begin to turn, pumpkin appears everywhere in my home; in decorations, in treats, on the kids clothes. It is the quintessential fall flavor and rightfully so! With that being said, would you believe I’ve never owned a jar of “pumpkin spice?” I personally don’t like clove, and because of that, I skip the clove profile flavor all together in my baking and that’s totally OK. Why cook with a flavor you don’t love, right?! Besides, cinnamon, nutmeg and ginger* (*not in this particular recipe) can stand on their own and this recipe does as well. Enter my Pumpkin Crinkle Cookies. These cookies are so reminiscent of the fall season. The autumnal flavors of pumpkin, cinnamon and nutmeg, combined with the perfect amount of sweetness from the outer crinkle of powdered sugar makes for the perfect bite. Who needs a PSL when you can have one of these! This is a delicious treat that is perfect for an afternoon snack for the kids, to take to a family gathering or simply just because it’s fall. I hope you enjoy making and eating these cookies as much as I do.
From my kitchen to yours,
- 1 cup granulated sugar
- 1/2 cup unsalted butter (room temperature)
- 1 large egg
- 1/2 cup pumpkin puree
- 2 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/8 – 1/4 teaspoon nutmeg (depending on your love of nutmeg!)
- 2 teaspoons baking powder
- 2 cups powdered sugar (for crinkle)
Preheat oven to 350 degrees Fahrenheit. Measure out all ingredients. Place parchment paper on a baking sheet and set aside. Sift together dry ingredients and set aside in a bowl. Place powdered sugar in a separate bowl and set aside. Place butter and sugar into standard mixer and cream with the paddle attachment until fully combined. (NOTE: if you don’t have a standard mixer, you can use hand held beaters.)
Scrape down the sides of the bowl. Add egg and mix on medium speed until fully incorporated, light and fluffy. Add pumpkin puree and mix until combined.
Scrape down sides. Add dry ingredients mix just until no trace of flour remains. Scrape down sides. Using a medium sized cookie scoop, scoop cookies and place directly into the reserved powdered sugar. Roll cookies around in the powdered sugar and fully coat cookies. Do not remove the excess sugar! Place on a cookie sheet spaced about two inches apart. Option to sprinkle the cookies with a touch of cinnamon before baking. Bake for approximately 14-16 minutes. Cool completely on baking sheet and enjoy!
About the Baker
Meet the Baker: Andrea Maranville is a self taught cook and baker from Sherrill, N.Y. What started as a hobby quickly turned into a passion for baking. In 2018, she got her big break in the baking world after competing on ABC’s “The Great American Baking Show – Holiday Edition.” It was there that she competed in 18 baking challenges and finished in the top three. Now Andrea has taken her passion for baking and turned it into her own business, Silver City Baking Company. Andrea also writes her own food blog Sweet Life of a Baker, where you can follow her story and view more of her recipes.
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