Description
Indulge in the cozy flavors of fall with these Pumpkin Chocolate Crinkle Cookies. Combining the warmth of pumpkin with rich chocolate, each soft and chewy bite is a delightful treat topped with a dusting of powdered sugar. Perfect for autumn gatherings or a comforting dessert at home, these cookies promise to impress friends and family alike.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup vegetable oil (or melted butter)
- Powdered sugar for coating
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt; set aside.
- In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, and vegetable oil; mix until smooth.
- Gradually add dry ingredients to the wet mixture; stir until just combined.
- Scoop tablespoon-sized portions of dough, roll into balls, and coat in powdered sugar.
- Place on prepared baking sheets about two inches apart and bake for 12-15 minutes until edges are set.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Chill the dough for an hour before baking to minimize spreading. Substitute all-purpose flour with gluten-free flour for a gluten-free version. For added flavor, mix in chocolate chips or nuts.