Soft Pumpkin Cookies | Pumpkin Crinkle Cookie Recipe
These Soft Pumpkin Cookies are rolled in powdered sugar like a Pumpkin Crinkle Cookie recipe. They are moist, pillowy and spiced with warm cinnamon and nutmeg. This Pumpkin Cookie recipe has a light cakey texture, that is perfect for a Fall dessert.
SOFT PUMPKIN COOKIES:
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Chewy Maple Pumpkin Cookies | Bigger Bolder Baking
Learn how to make my Chewy Maple Pumpkin Cookies recipe, crisp around the edges, chewy on the inside, and perfect for Fall! ???????? Get the full recipe here: ????????
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INGREDIENTS
Pumpkin puree
Maple syrup
Pumpkin pie spice
Butter
Dark brown sugar
Eggs
Vanilla
All purpose flour
Baking soda
Salt
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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new recipe videos at 8:30am Pacific Time every Thursday and YouTube Shorts featuring my best baking tips throughout the week!
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Pumpkin crinkle cookies | Easy Fall cookies recipe!
Follow along with today's easy step by step pumpkin crinkle cookies recipe and learn how to make these delicious pumpkin cookies balanced with rich autumn spices. These easy pumpkin crinkle cookies have a light cake texture. They are incredibly soft and moist and have a delicious pumpkin flavour, without being too sweet.
Pumpkin Crinkle Cookie Recipe
Ingredients:
2 cups all purpose flour 260g
1 tablespoon pumpkin spice 7.5g
2 teaspoons baking powder 10g
3/4 teaspoon baking soda 4.5g
1/2 teaspoon fine sea salt 3g
1/2 cup granulated white sugar 100g
1/2 cup packed brown sugar 90g
1/2 cup canola oil (any mild oil) 100g
1 large room temperature egg 55-60g
1 teaspoon vanilla extract 4g
1 cup canned pumpkin puree 225g
3/4 cup powdered sugar (for coating) 75g
Directions:
Preheat oven to 350F/175C. Line cookie sheets with parchment paper. In a medium bowl combine flour, pumpkin spice, baking powder, baking soda and sea salt. Whisk until well combined. In a large bowl combine both sugars, oil, egg, vanilla and pumpkin puree. (It is important to use puree and not pumpkin pie mix, as it will affect the texture of the pumpkin cookies.) Whisk for 2 minutes by hand or use a mixer if you would prefer. Add the dry ingredients and fold the mixture using a spatula until everything is combined and no streaks of flour remain. Do not over mix. Place the powdered sugar into a small bowl and use a 1.5 tablespoon cookie scoop to drop balls of dough into the sugar. Roll the dough around in the sugar until it is well coated and then place onto prepared cookie sheet. Leave some room for spreading. You will need to work quickly as the cookies will start to absorb the powdered sugar and you won't end up with a nice crinkles top. Place immediately into the oven and bake for 9-11 minutes. Allow them to cool on the pan for a few minutes and then move to a wire rack to. cool completely.
That is how you make pumpkin crinkle cookies! These are one of my favourite easy fall cookie recipes. If you have any questions, let me know down below!
PUMPKIN COOKIES that I will be making again and again
Pumpkin Cookies
Today I'm going to show you how to make chewy pumpkin cookies.
These healthy cookies are lower in fat and sugar than traditional, but they're so good.
These easy pumpkin cookies are a great way to switch up your pumpkin game.
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This is why you'll love these gluten free pumpkin cookies:
They're soft and chewy, just like the regular cookies!
They're low in fat and sugar!
They're great for using leftover pumpkin puree!
They're super easy to make!
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PUMPKIN COOKIES RECIPE
(makes 15 cookies)
Ingredients:
2 cups ground oats or oat flour (200g)
1/4 cup rice flour (35g)
1/4 cup tapioca or cornstarch (35g)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp pumpkin spice (*recipe below)
1/2 cup unsweetened applesauce (130g)
1/4 cup melted butter (60ml)
1/4 cup agave, maple syrup or honey (60ml)
1 tsp vanilla extract
1 egg yolk
1 cup pumpkin puree (250g)
NUTRITIONAL INFO (per cookie):
120 calories, fat 4.3g, carb 18.4g, protein 2.2g
RICOTTA CHEESE FROSTING:
1/2 cup ricotta cheese
2 tbsp Greek yogurt
1 tsp honey
1 tbsp lemon juice
HOMEMADE PUMPKIN SPICE:
4 tsp cinnamon, 1 tsp nutmeg, 1 tsp ginger, 1 tsp cloves, 1 tsp allspice
Preparation:
In a bowl, mix the dry ingredients, ground oats, rice flour, cornstarch, baking powder, baking soda, salt, cinnamon and pumpkin spice.
In another bowl, whisk the wet ingredients, applesauce, melted butter, sweetener, vanilla extract, egg yolk and pumpkin puree.
Pour the dry ingredients into the wet, and gently mix just until the flour is incorporated, no more that that.
Let the dough chill in the fridge for 30 minutes.
Scoop the cookie dough, place it on a prepared baking sheet and flatten down into a cookie shape with your fingers.
Bake for at 350°F (180°C) for 15 minutes.
Let it cool for 5 minutes, then transfer to a wire rack to cool completely.
Serve with ricotta cheese filling on top.
Enjoy!
How to Make Pumpkin Cookies | Easy Soft Glazed Pumpkin Cookie Recipe
Find and print the FULL recipe here on my website:
In this episode of In The Kitchen With Matt, I will show you how to make pumpkin cookies. This easy soft glazed pumpkin cookie recipe is so yummy. If you are a fan of pumpkin, then you have got to try these delicious homemade pumpkin cookies! They are so simple to make from scratch too, and the cookie dough comes together in about 15 minutes or less. They are the perfect treat to have during fall or any time of the year, you are craving something with pumpkin in it. If I can do it, you can do it. Let's get baking!
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Ingredients:
1 2/3 cups of all-purpose/plain flour (205g)
1/4 tsp. salt (1g)
1/2 tsp. baking soda (2g)
1 tsp. baking powder (5g)
1 tsp. ground cinnamon (3g)
1/4 tsp. ground nutmeg (1g) optional
1/4 tsp. ground cloves (1g) optional
1/3 cup softened butter (76g)
1/2 cup white granulated sugar (100g)
1/2 cup brown sugar (100g)
1 large egg
1 tsp. vanilla extract (5ml)
2/3 cup canned pumpkin (168g)
Other additional ingredients you can try
1 cup of chocolate chips (170g) optional
1/2 cup chopped pecans or walnuts (75g) optional
Glaze (optional)
1 tbsp. butter, melted (14g)
1/2 tsp. vanilla extract (2ml)
1 1/4 cups powdered sugar, approx. doesn't need to be exact (150g)
2 to 3 tbsp. milk (30 to 45ml)
Tools:
Bowls
Whisk
Hand mixer or stand mixer or wooden spoon
Spatula
Sheet pan or cookie sheet
Spoons or small ice cream scoop
Kitchen spray for the bottom of bowl or glass (to flatten the cookies)
Wire cookie rack:
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Bake With Sue | Pumpkin Cookies
Come watch Sue make homemade pumpkin cookies from scratch. #apache # navajo #pumpkincookies #homemadewithlove