Pumpkin Crinkle Cookies
Deliciously thick, soft, and chewy pumpkin cookies packed with warm autumn spices and coated in icing sugar for a beautiful crinkled finish. The perfect cosy autumn treat!
Servings: 18 - 20 cookies
Calories: 144kcal
Ingredients
For the Cookies
- 2 cups (250g) plain/all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ cup (150g) caster/granulated sugar
- ¼ cup (60ml) vegetable oil
- 1 teaspoon vanilla extract
- ⅓ cup (75g) canned pumpkin puree
For the Coating
- ½ cup (100g) granulated sugar
- 1 cup (125g) icing/powdered sugar
Instructions
- Preheat the oven to 180C/350F/Gas 4 and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
- In a separate large bowl, whisk together the sugar, oil, vanilla, and pumpkin until combined.
- Add the dry ingredients and fold in until combined.
- Using a small cookie scoop, scoop out the dough and roll into balls.
- Add the icing sugar and granulated sugar to two separate bowls. Roll each dough ball into the granulated sugar first, then generously roll in the icing sugar.
- TIP: I like to roll mine in icing sugar 2 times to ensure they are thoroughly coated. Once I've placed the dough balls on the baking tray after the first roll, I'll go in and roll them in icing sugar again.
- Place onto the prepared baking tray and bake for 10 - 12 minutes. The cookies will be very soft, but will firm up as they cool.
- Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool completely.
Notes
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. They also freeze well for up to 3 months.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months (without icing sugar).
When ready to bake, remove from the freezer, and leave to thaw on the counter for 30 minutes. Roll in the sugars, and bake as instructed.