Pumpkin Chocolate Crinkle Cookies
Indulge in the delightful fusion of pumpkin and chocolate with these soft, chewy Pumpkin Chocolate Crinkle Cookies. Perfect for fall, they bring warmth and sweetness to every bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Makes approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree (canned or homemade)
- 1/3 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tsp baking powder
- 2 large eggs
- 1 tsp vanilla extract
- Powdered sugar for rolling
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, and a pinch of salt until well combined. Set aside.
- Combine Wet Ingredients: In another bowl, mix pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and lump-free.
- Blend Everything Together: Gradually add the dry mixture into the wet mixture. Stir until just combined; avoid overmixing.
- Chill Dough: Chill the dough in the refrigerator for about 30 minutes to prevent spreading during baking.
- Shape and Bake: Scoop tablespoons of dough into balls and roll each ball in powdered sugar until fully coated. Place on lined baking sheets about two inches apart. Bake for 12-15 minutes or until edges are set but centers are still soft.
- Cool and Enjoy: Transfer cookies to wire racks to cool completely before serving.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 9g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg