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To make these delightful pumpkin crinkle cookies, gather the following ingredients: - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup brown sugar - 1/2 cup granulated sugar - 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 - 1/4 teaspoon salt - 1/2 cup powdered sugar (for rolling) These ingredients come together to create soft, chewy cookies with a lovely crinkle effect. Using canned pumpkin puree makes this recipe easy. The spices bring warmth and flavor that scream fall. I love the balance of brown sugar and granulated sugar for sweetness. The vegetable oil keeps the cookies moist. Make sure to measure accurately for the best results. Each ingredient plays a role in the flavor and texture. If you have all these on hand, you will be ready to bake a batch of pumpkin crinkle cookies. For the full recipe, check the earlier section. 1. Preheat oven and prepare baking sheets Start by preheating your oven to 350°F (175°C). This step is crucial for even baking. Line two baking sheets with parchment paper. This keeps the cookies from sticking and makes cleanup easy. 2. Mix wet ingredients together In a large mixing bowl, combine 1 cup of canned pumpkin puree, 1/2 cup of vegetable oil, 1 cup of brown sugar, 1/2 cup of granulated sugar, and 2 teaspoons of vanilla extract. Stir these ingredients until they mix well. The mixture should be smooth and creamy. 3. Combine dry ingredients In a separate 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 1/4 teaspoon of salt. This mix adds flavor and helps the cookies rise. 1. Chill the dough After mixing the wet and dry ingredients together, chill the dough in the fridge for about 30 minutes. Chilling helps the dough firm up, making it easier to roll into balls. 2. Roll dough into balls and coat Once chilled, use a cookie scoop or a spoon to take about 1.5 tablespoons of dough. Roll each piece into a ball. Next, roll each ball in 1/2 cup of powdered sugar until fully coated. This step creates the cookie's signature crinkle effect. 3. Bake and cool Place the powdered dough balls about 2 inches apart on the baking sheets. Bake in your preheated oven for 12-15 minutes. Look for edges that are set and tops that are crinkled. Once done, let the cookies cool on the sheets for 5 minutes. Then, move them to a wire rack to cool completely. Enjoy your delicious Pumpkin Crinkle Cookies! For the full recipe, refer to the previous section. To get the best texture, chilling the dough is key. When you chill the dough, it firms up. This helps the cookies hold their shape while baking. I recommend chilling for at least 30 minutes. If you skip this step, the cookies may spread too much. Avoiding overmixing is also important. When you combine the wet and dry ingredients, mix just until they come together. Overmixing can create tough cookies. Aim for a thick and slightly sticky dough for that perfect crinkle. Pair your pumpkin crinkle cookies with warm drinks. They go well with apple cider or a cozy cup of chai tea. For a twist, try them with a scoop of vanilla ice cream. Presentation matters too! Arrange the cookies on a festive plate. Dust them lightly with more powdered sugar for a touch of elegance. Add some cinnamon sticks or fall leaves for a nice autumn vibe. For the full recipe, check out the details above! {{image_2}} You can easily make these cookies gluten-free. To do this, substitute all-purpose flour with a gluten-free flour blend. Look for one that includes xanthan gum, as this helps bind the dough. The texture will be slightly different, but still delicious. Just ensure that all your ingredients are gluten-free. This option allows everyone to enjoy pumpkin crinkle cookies. If you're looking for a vegan version, replace the eggs and oils. You can use 1/4 cup of unsweetened applesauce instead of an egg. For oil, try using melted coconut oil or a neutral oil like canola. Both work well in this recipe. The cookies will still be moist and flavorful, making them a great treat for all. Want to mix it up? You can easily add chocolate chips or nuts to your cookies. Chocolate chips give a sweet touch and pair well with pumpkin. If you like crunch, chop up some walnuts or pecans. Add about 1/2 cup of your choice to the dough when mixing the dry and wet ingredients. This will give your cookies a fun twist. For the full recipe, check out the details above. Enjoy these tasty variations! To keep your pumpkin crinkle cookies fresh, store them in an airtight container. This helps keep them soft and chewy. You can place a slice of bread in the container. The bread adds moisture and keeps the cookies from drying out. Make sure to store them at room temperature, away from heat and light. Freezing the unbaked dough is a great idea for later. First, scoop the dough into balls and roll them in powdered sugar. Place the dough balls on a baking sheet lined with parchment paper. Freeze them for about two hours. Once frozen, transfer the dough balls to a freezer bag. Seal it tightly and label it with the date. You can freeze the dough for up to three months. When you want cookies, just bake them straight from the freezer. Add a couple of minutes to the baking time for best results. Baked pumpkin crinkle cookies stay fresh for about one week at room temperature. If you store them properly, they can last up to two weeks. For longer storage, keep them in the freezer. The cookies will still taste great for up to three months. Always check for signs of spoilage before eating. Enjoy the full recipe and make the most of your delicious treats! To make Pumpkin Crinkle Cookies from scratch, start by gathering your ingredients. You need canned pumpkin puree, vegetable oil, brown sugar, granulated sugar, vanilla extract, flour, baking powder, baking soda, and spices like cinnamon, ginger, and nutmeg. Mix the wet ingredients in one bowl and the dry in another. Combine them carefully to avoid overmixing. Chill the dough for about 30 minutes, then roll it into balls and coat with powdered sugar. Finally, bake them at 350°F (175°C) for 12-15 minutes. You can find the Full Recipe for detailed steps. Yes, you can use fresh pumpkin. First, you need to cook and puree it. Bake the pumpkin until soft, then scoop out the flesh and blend it until smooth. Make sure to drain any excess water. Canned pumpkin is often thicker, so adjust your recipe as needed. Fresh pumpkin will give a lighter flavor and may add more moisture to the cookies. If you don’t have vegetable oil, you can use melted coconut oil or unsweetened applesauce. Both options work well. Coconut oil adds a hint of flavor, while applesauce keeps the cookies moist. You can also try butter for a richer taste. Just remember to melt the butter before adding it to the mix. To reduce the sweetness, cut down on both sugars. Use only 3/4 cup of brown sugar and 1/4 cup of granulated sugar. You can also try adding a pinch of salt. This helps balance the flavors. Consider using dark chocolate chips instead of regular ones, as they are less sweet. Yes, doubling the recipe is simple. Just multiply all the ingredients by two. Make sure you have enough space on your baking sheets. You may need to bake the cookies in batches. Keep an eye on the baking time, as larger batches might bake differently. You learned how to make tasty pumpkin crinkle cookies. We covered the right ingredients, step-by-step instructions, and helpful tips. You also discovered fun variations and storage ideas. Making these cookies is simple and rewarding. Whether you enjoy them fresh or share them with friends, they are sure to impress. Keep this recipe handy for fall gatherings or any time you want a sweet treat. Enjoy baking!

Pumpkin Crinkle Cookies

Indulge in the delightful flavors of fall with these Pumpkin Crinkle Cookies! Soft, chewy, and perfectly spiced, these cookies are made with simple ingredients like pumpkin puree, spices, and a sugary coating that makes them irresistibly tasty. Ready in just one hour, they’re perfect for cozy gatherings or a sweet treat any time.
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Ingredients
  

1 cup canned pumpkin puree (not pumpkin pie filling)

1/2 cup vegetable oil

1 cup brown sugar

1/2 cup granulated sugar

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

1/4 teaspoon salt

1/2 cup powdered sugar (for rolling)

Instructions
 

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

    In a large mixing bowl, combine the pumpkin puree, vegetable oil, brown sugar, granulated sugar, and vanilla extract. Mix until smooth and well combined.

      In a separate bowl, whisk together the flour, baking powder, baking soda, spices (cinnamon, ginger, nutmeg), and salt.

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

          Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.

            Once chilled, use a cookie scoop or spoon to scoop out portions of the dough (about 1.5 tablespoons) and roll them into balls.

              Roll each dough ball in powdered sugar until thoroughly coated.

                Place the powdered cookies 2 inches apart on the prepared baking sheets.

                  Bake in the preheated oven for 12-15 minutes, or until the edges are set and the tops are crinkled.

                    Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 30 minutes | Total Time: 1 hour | Servings: 24 cookies