I grew up eating my grandma’s chocolate crinkle cookies every Christmas. This is a delicious spin on the crinkle cookie that is perfect for autumn. They are soft and chewy and packed with flavor.
Ingredients
Equipment
Instructions
For the dough:
- In a medium bowl, combine the sugar, butter, spice, vanilla, and salt. Set aside.
- Place the pumpkin puree in a small saucepan and cook over medium heat, stirring frequently with a heatproof spatula, until the pumpkin is darker in color and dry enough that it starts to stick to the sides of the pan, 7 to 10 minutes. Stir with more frequency toward the end of the cooking time and lower the heat as needed to prevent scorching. At the end of cooking, you should be left with about 1/2 cup. If you have a little more or a little less, that’s OK; proceed with the recipe. If you have significantly more, return the mixture to the pan and continue to cook.
- Immediately transfer the reduced pumpkin to the bowl with the sugar-butter mixture and stir together until the butter is completely melted and the dough is smooth.
- Add the flour, baking powder, and baking soda and continue to stir until fully incorporated and no dry spots remain.
- Cover the bowl and refrigerate for at least 1 hour and up to 24 hours. The dough will become firm as it chills.
- When you're ready to bake, preheat the oven to 350°F with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
- To coat the cookies: Place the granulated sugar in a small bowl and the powdered sugar in a medium bowl.
- Scoop the dough into generous tablespoon-sized portions. Working with one portion of dough at a time, place it directly into the bowl of granulated sugar. Toss to coat, then transfer to the bowl of powdered sugar and, again, toss to coat. Transfer to the prepared baking sheet, spacing 2" apart, and repeat with the remaining dough.
- Bake for 15 to 18 minutes. The Pumpkin Crinkle Cookies will have puffed; the centers should be set but not firm.
- Remove from the oven and allow the cookies to cool completely on the baking sheet. The centers will slightly collapse as they cool; serve at room temperature.
Notes
If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.
If you don’t have pumpkin pie spice, make your own by whisking together a 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon clove, and 1/8 teaspoon nutmeg.
