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- 1 cup pumpkin puree - 1/2 cup vegetable oil - 1 cup brown sugar - 1/2 cup granulated sugar The main ingredients form the base of your cookies. Pumpkin puree gives them a moist texture and rich flavor. I love using vegetable oil because it keeps the cookies soft. The blend of brown sugar and granulated sugar creates a perfect sweetness and a nice chew. - 2 cups all-purpose flour - 2 teaspoons baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger The dry ingredients help balance the wet ones. All-purpose flour provides structure. Baking powder makes the cookies rise just right. The spices, like ground cinnamon, nutmeg, and ginger, bring out that warm, cozy flavor of fall. - 1 large egg - 1 teaspoon vanilla extract - 1/4 teaspoon salt - 1/2 cup powdered sugar for dusting The egg binds everything together, while vanilla extract enhances the taste. A pinch of salt balances the sweetness. Finally, powdered sugar adds a lovely finish, giving these cookies their crinkle look. For the full recipe, check it out in the linked section. To start, grab a large bowl. Combine 1 cup pumpkin puree and 1/2 cup vegetable oil. Mix well until smooth and creamy. This step adds moisture and flavor to your cookies. Next, add 1 cup brown sugar and 1/2 cup granulated sugar to the bowl. Beat until everything blends nicely. Then, stir in 1 large egg and 1 teaspoon vanilla extract. Mix until fully combined. This will give your cookies a rich taste. In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon salt. This mixture brings warmth and spice to your cookies. Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Be careful not to overmix; this keeps your cookies soft and chewy. Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling helps firm up the dough, making it easier to shape. While the dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Once the dough is ready, scoop tablespoon-sized portions. Roll them into balls and coat each one with 1/2 cup powdered sugar. Place them on the baking sheet, leaving about 2 inches between each ball. Bake for 10-12 minutes. The edges should be set, while the centers remain soft. After baking, cool the cookies on the sheet for 5 minutes before moving them to a wire rack. Enjoy the charm of these cookies with every bite! To make perfect Pumpkin Pie Crinkle Cookies, avoid overmixing the dough. Overmixing can lead to tough cookies. Mix until just combined to keep them soft and chewy. Cooling times are also important. Let the cookies cool on the baking sheet for five minutes. This helps them set and keeps the centers soft. After that, move them to a wire rack. This cooling method gives you the best texture. You can boost the flavor with extra spices. Try adding allspice or cloves for a warm touch. A pinch of cardamom can also add depth. Each spice can make your cookies unique and exciting. Using different sugars can change the sweetness. Brown sugar adds moisture and a hint of caramel. You can mix in some coconut sugar for a lighter flavor. Each sugar type can change the cookie's taste and texture. For serving, arrange the cookies on a festive plate. A nice touch is to dust them with more powdered sugar. This gives a lovely snowy look. Serve with a warm drink for a cozy vibe. For a fun display, stack them high or use a tiered stand. This makes your cookies stand out at any gathering. The bright orange and white colors pop on the table. Enjoy sharing these delightful treats! {{image_2}} You can make these cookies gluten-free by swapping all-purpose flour for gluten-free flour blends. Look for blends that include a mix of rice flour, potato starch, and tapioca flour. They mimic the texture of wheat flour well. When using gluten-free flour, watch the baking time closely. These cookies may bake a bit faster, so check them at 8 to 10 minutes. To make these cookies vegan, you can replace the egg with a flax egg. To do this, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for about five minutes until it thickens. For dairy-free options, use almond milk or coconut milk instead of regular milk. You can also use plant-based butter in place of vegetable oil. For a fun twist, add chocolate chips to your dough. Semi-sweet or dark chocolate chips work great. You can also try adding nuts like walnuts or pecans for a crunchy texture. Dried fruits like cranberries or raisins can add a sweet bite. These variations bring more depth to your Pumpkin Pie Crinkle Cookies and make them extra delightful. To keep your Pumpkin Pie Crinkle Cookies fresh, store them in an airtight container. This method helps maintain their soft texture and flavor. You can keep them at room temperature for up to five days. For longer storage, you can freeze these delightful cookies. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer the cookies to a freezer-safe bag or container. They will last for up to three months in the freezer. When you want to enjoy them, take them out and let them thaw at room temperature. You can also reheat them in an oven at 350°F for about 5 minutes for that fresh-baked taste. The shelf life of your cookies depends on the ingredients used. The pumpkin puree and oil help keep the cookies moist. If stored properly, they can last about a week at room temperature and up to three months in the freezer. Remember, cookies with dairy or eggs will have a shorter shelf life than those without. Enjoy your cookies at their best for a lovely autumn treat! For the full recipe, check my earlier section. The texture of these cookies is soft and chewy. They have a slight crisp on the outside. The inside stays moist and has a cake-like feel. When you bite in, you’ll enjoy a burst of pumpkin flavor and spices. The powdered sugar on top adds a nice sweetness. This contrast makes each cookie a delightful treat. Yes, you can use homemade pumpkin puree! Fresh puree has a vibrant flavor. It also lets you control the texture. However, be cautious. Homemade puree can be more watery than canned. Drain any excess liquid to ensure the right dough consistency. Overall, using fresh pumpkin can enhance the taste of your cookies. You can prepare the dough a day in advance. Just chill it in the fridge. This step develops the flavors and makes the dough easier to handle. When ready to bake, scoop and roll the dough in powdered sugar. Bake the cookies fresh for the best taste. For detailed instructions, check the Full Recipe. Pumpkin Pie Crinkle Cookies are a tasty treat combining pumpkin puree, spices, and sugar. We covered the main ingredients, mixed dough, and baking tips. I shared variations for gluten-free and vegan options, plus storage advice. These cookies are simple and fun to make. With easy steps and personal touches, you can impress everyone. Enjoy your baking adventure, and savor each bite of these delightful cookies!

Pumpkin Pie Crinkle Cookies

Indulge in the delicious flavors of the season with these Pumpkin Pie Crinkle Cookies! These soft and chewy treats are packed with pumpkin puree and spices, making them perfect for fall gatherings. Easy to make and irresistibly sweet, they are dusted with powdered sugar for that festive touch. Ready to bake a batch? Click through to discover the full recipe and elevate your dessert game this autumn!
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Ingredients
  

1 cup pumpkin puree

1/2 cup vegetable oil

1 cup brown sugar

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup powdered sugar for dusting

Instructions
 

In a large bowl, combine the pumpkin puree and vegetable oil. Mix well until the mixture is smooth and creamy.

    Add the brown sugar and granulated sugar to the pumpkin mixture, and beat until well combined.

      Stir in the egg and vanilla extract, mixing until everything is fully incorporated.

        In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, ginger, and salt.

          Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

            Cover the dough with plastic wrap and refrigerate for at least 30 minutes, allowing it to firm up slightly.

              Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

                Once the dough is chilled, scoop tablespoon-sized portions and roll them into balls.

                  Roll each ball in powdered sugar until fully coated and place them on the prepared baking sheet, spacing them about 2 inches apart.

                    Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft.

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

                        Prep Time: 20 mins | Total Time: 1 hour | Servings: 24 cookies

                          - Presentation Tips: Arrange the cooled cookies on a festive plate, dusted with additional powdered sugar for a snowy effect. Enjoy with a warm cup of coffee or tea!