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- 1 cup pure pumpkin puree - 1/2 cup vegetable oil - 1 cup packed brown sugar - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon pure 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 fine sea salt - 1/2 cup powdered sugar, for dusting These ingredients create a soft, chewy cookie. The pumpkin puree brings moisture. The spices give a warm flavor that reminds us of fall. - 1/2 cup chopped pecans or walnuts - 1/2 cup chocolate chips - 1/2 teaspoon ground cloves - 1/2 teaspoon vanilla bean paste Feel free to mix in chopped nuts for crunch. Chocolate chips can add a sweet twist. Using ground cloves adds more spice depth. - Large mixing bowl - Whisk or electric mixer - Measuring cups and spoons - Parchment paper - Baking sheet - Wire rack Having the right tools makes baking easier. A good whisk helps mix the wet ingredients well. Parchment paper prevents sticking and makes cleanup simple. For the full recipe, check the original details. Start by gathering all your ingredients. You need: - 1 cup pure pumpkin puree - 1/2 cup vegetable oil - 1 cup packed brown sugar - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon pure 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 fine sea salt - 1/2 cup powdered sugar, for dusting Make sure everything is at room temperature. This helps your dough mix well. In a big bowl, add the pumpkin puree and vegetable oil. Use a whisk or an electric mixer. Mix until smooth and creamy. Next, add the brown sugar and granulated sugar. Beat the mixture well. Once it's uniform, crack in the egg and pour in the vanilla extract. Mix until combined, scraping the sides as you go. In another bowl, whisk together the flour, baking powder, and spices. This ensures even flavor. Gradually add the dry mix to the wet mix. Stir gently with a spatula. Be careful not to overmix; your dough should feel slightly sticky. Cover the bowl with plastic wrap. Chill the dough in the fridge for at least 30 minutes. This step helps the cookies keep their shape while baking. When ready, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. After chilling, scoop out dough with a tablespoon. Roll it into balls using your hands. Now, roll each ball in powdered sugar until fully coated. Place them on the baking sheet, leaving space between them. Bake for 10-12 minutes. The edges should set, but the centers must stay soft. Let them cool on the baking sheet for about 5 minutes. Then, move them to a wire rack. Enjoy these delightful treats! Don't forget to check out the Full Recipe for more tips. To get the best texture for your Pumpkin Pie Crinkle Cookies, focus on the dough. Chill the dough for at least 30 minutes. This step helps the cookies keep their shape. When mixing the wet and dry ingredients, stir gently. Overmixing makes the cookies tough. Aim for a slightly sticky dough; this will lead to soft, chewy cookies. One common mistake is not chilling the dough. Skipping this step can lead to flat cookies. Another error is not measuring ingredients correctly. Too much flour can make the cookies dry. Always use the spoon and level method for flour. This means spooning flour into the measuring cup and leveling it off with a knife. Accurate measurements make a big difference. For dry ingredients, like flour, use a spoon to scoop it into your measuring cup. Then, level it with a knife. For sticky ingredients, like pumpkin puree, use a liquid measuring cup. Make sure to fill it to the right line. This ensures you have the right amount in your recipe. Following these tips will help you bake perfect cookies every time. For the full recipe, check out the detailed instructions above. {{image_4}} You can make gluten-free pumpkin pie crinkle cookies easily. Replace all-purpose flour with a gluten-free blend. Look for a mix that includes xanthan gum. This will help the cookies hold their shape. The texture will still be soft and chewy, just like the classic version. To create vegan pumpkin pie crinkle cookies, swap the egg for a flax egg. To make this, mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. Use a plant-based oil instead of vegetable oil. Coconut oil works great, but make sure it's melted. These changes keep the cookies tasty and animal-friendly. You can boost the flavor of your pumpkin pie crinkle cookies with fun add-ins. Try adding chocolate chips or chopped nuts like walnuts or pecans. A touch of maple syrup can bring a new layer of sweetness. For extra spice, consider adding a dash of allspice or cloves. Each option brings a new twist to this fall favorite. For the full recipe, check the earlier section. Enjoy experimenting with these variations! To keep your Pumpkin Pie Crinkle Cookies fresh, place them in an airtight container. Use wax paper between layers to avoid sticking. Store the container at room temperature. If you have many cookies, use a larger container. This keeps them soft and tasty for days. You can freeze these cookies for later enjoyment. Let them cool completely before freezing. Place the cookies in a single layer on a baking sheet. Freeze for about an hour, then transfer them to a zip-top bag. Remove as much air as possible. Frozen cookies can last for up to three months. These cookies stay fresh for about five days at room temperature. If you want them to last longer, freezing is best. Always check for any signs of moisture or mold before eating. For the best taste, thaw cookies overnight in the fridge before enjoying them again. Check out the Full Recipe for more tips! Pumpkin Pie Crinkle Cookies get their chewy texture from a few key factors. First, the pumpkin puree adds moisture, which keeps the cookies soft. Next, the combination of sugars helps create that perfect chewiness. Using brown sugar instead of all granulated sugar adds more moisture and flavor. Finally, chilling the dough before baking helps the cookies hold their shape and keeps them chewy inside. When you take a bite, you’ll enjoy a soft center with slightly crisp edges. Yes, you can use fresh pumpkin! However, it is important to prepare it correctly. Start by roasting or steaming the pumpkin until it is soft. Once cooked, blend it until smooth. Make sure to drain any excess liquid. Fresh pumpkin may have more water than canned, so it can change your cookie’s texture a bit. If you use fresh, keep an eye on the dough consistency. If it feels too wet, add a little more flour until it’s just right. To know when your cookies are done, look for the edges. They should be set and slightly firm. The centers will still look a bit soft and may appear slightly shiny. Don’t worry; they will firm up as they cool. If you press gently on the center, it should bounce back a little. Set a timer for 10 to 12 minutes. If you want to be sure, you can check one cookie and see how it looks. Trust your instincts! Once you try them, you’ll know when they’re just right. You learned how to make Pumpkin Pie Crinkle Cookies from scratch. We explored the key ingredients, equipment, and step-by-step instructions to guide you. I shared tips for the best texture and common mistakes to avoid. You also discovered tasty variations and how to store your cookies properly. Enjoy baking and savor the delicious results. These cookies will impress friends and family!

Pumpkin Pie Crinkle Cookies

Indulge in the perfect fall treat with these delightful Pumpkin Pie Crinkle Cookies! Combining pure pumpkin puree and warm spices, these cookies are soft, sweet, and irresistibly festive. Easy to make, they’re perfect for gatherings or cozy nights in. Ready in just an hour, these cookies will become a seasonal favorite. Click through to discover the full recipe and impress your friends and family with this scrumptious dessert!
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Ingredients
  

1 cup pure pumpkin puree

1/2 cup vegetable oil

1 cup packed brown sugar

1/2 cup granulated sugar

1 large egg

1 teaspoon pure 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 fine sea salt

1/2 cup powdered sugar, for dusting

Instructions
 

In a large mixing bowl, combine the pumpkin puree and vegetable oil. Use a whisk or electric mixer to blend until the mixture is completely smooth and creamy.

    Add in the packed brown sugar and granulated sugar. Beat the mixture thoroughly until the sugars are well incorporated and the mixture is uniform.

      Crack the egg into the bowl and pour in the vanilla extract. Mix until everything is seamlessly combined, scraping down the sides of the bowl as necessary.

        In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and fine sea salt until evenly blended.

          Gradually add the dry mixture to the wet ingredients, stirring gently with a spatula until just combined. Be cautious not to overmix; the dough should be slightly sticky.

            Cover the bowl with plastic wrap and let the dough chill in the refrigerator for at least 30 minutes. This helps the cookies hold their shape while baking.

              Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.

                After the dough has chilled, use a tablespoon to scoop out portions and roll them into balls between your palms.

                  Roll each cookie ball generously in powdered sugar until fully coated. Place them on the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading.

                    Bake the cookies in the preheated oven for 10-12 minutes. They're ready when the edges have set but the centers remain soft to the touch.

                      Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

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

                          - Presentation Tips: Once cooled, arrange the cookies on a festive serving platter. Dust with a light sprinkling of additional powdered sugar to create a delightful snowy appearance. For an extra touch, serve alongside a steaming cup of coffee or aromatic tea!