Pumpkin season is here!
FALL is my absolute favorite time of year for baking! The warm spices,
Pumpkin Crinkle Cookies
Just like the classic Christmas Crinkle Cookies, these will tide you over until it’s time to bake the Christmas version. Full of rich pumpkin flavor, but not too sweet, these hit just the right spot.
Pumpkin Crinkle Cookies
Ingredients
- 2 & 1/4 Cups All Purpose Flour
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Baking Soda
- 3/4 Teaspoon Salt
- 1 & 1/2 Teaspoon Pumpkin Pie Spice
- 1/2 Teaspoon Cinnamon
- 1 Cup Light Brown Sugar
- 1/2 Cup Granulated Sugar
- 3 Eggs Room temperature
- 1/2 Cup Pumpkin Puree Not pie filling
- 1 Teaspoon Vanilla Extract
- 4 Tablespoons Unsalted Butter
- 1/2 Cup Granulated Sugar For rolling
- 1/2 Cup Powdered Sugar For rolling
Instructions
- Preheat oven to 325° & line 2 baking sheets with parchment paper. Set aside.
- Melt the 4 tablespoons of butter & set aside to cool.
- Whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
- With your mixer, whisk together brown sugar, 1/2 cup granulated sugar, eggs, pumpkin puree, and vanilla until smooth. Add cooled butter & whisk until combined. Fold in your dry ingredients with a spatula until completely mixed in. Rest the dough for 10 minutes.
- Add 1/2 cup of granulated sugar & 1/2 cup of powdered sugar to 2 separate bowls for rolling your cookies
- Using a cookie scoop, or roughly 1 tablespoon of dough, drop dough into your granulated sugar bowl and push it around to cover it with the granulated sugar. Once covered in granulated sugar roll it around in your hands to form a ball. The dough will feel light and airy as you roll it around and won't form a stiff ball.
- Drop dough ball into powdered sugar and roll around to coat.
- Set dough balls onto your prepared cookie sheets about 2 inches apart.
- Bake for 14 minutes until cracks have formed.
- Remove cookies from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack.
Pumpkin Butterscotch Cookies
My personal favorite cookie! Also known as my UGLY cookies, the combination of these flavors more than makes up for the presentation. Easily my most requested cookie to bring to any gathering & bonus, it’s the easiest cookie to make!
Pumpkin Butterscotch Cookies
Ingredients
- 2 Cups All Purpose Four
- 1 & 1/2 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Teaspoon Cinnamon
- 2 Eggs
- 1 Cup Granulated Sugar
- 1/2 Cup Canola Oil
- 1 Cup Pumpkin Puree Not pie filling
- 1 Teaspoon Vanilla Extract
- 1 Cup Butterscotch Chips
- 1/4 Cup Powdered Sugar For dusting cookies
Instructions
- Preheat oven to 325° & line 2 baking sheets with parchment paper.
- Whisk together dry ingredients. Flour, baking powder, baking soda, salt, & cinnamon. Set aside.
- Beat eggs & sugar for about 1 minute or until lightened in color.
- Mix in oil, pumpkin, & vanilla.
- Use a spatula to fold in butterscotch chips.
- Use a cookie scoop, or tablespoon, & place a scoop of dough onto the prepared baking sheets. Space cookies about 2 inches apart.
- Bake for 16 minutes.
- Remove from oven and let cool for 5 minutes before transferring to wire rack.
- Once cooled dust with powdered sugar & enjoy!
Happy Baking Season
Be sure to let me know which ones are YOUR favorite! Enjoy!!
They look amazing!! I can’t wait to get the ingredients and try them both! Love fall.
Yay!! I can’t wait to hear what you think of them!! Fall is my favorite !