Cute Pumpkin Crinkle Cookies

When it comes to pumpkins, there are two types of desserts: ones that look like pumpkins, like these pumpkin crinkle cookies, and ones that taste like pumpkin, like these pumpkin cookie recipes.

These pumpkin crinkle cookies are called crinkle cookies because of the way the cookie “crinkles” in the oven with the delicious powdered sugar coating, but I’ve turned a normal crinkle cookie into pumpkin themed ones!

With just the touch of a pecan, we can create our own little pumpkin cookie pumpkin patch, and what I love most about these are how easy they are.

Often, when we’re trying to get all Pinteresty, it can take hours to put all of the finishing touches on our cookies, but these are easy.

We mix the dye into the cookies, and all we do is shove a pecan stem in there and boom – cutest cookies on the block and you didn’t have to spend all of summer preparing.

Ingredients

To make these festive crinkle cookies, you’ll need:

  • all-purpose flour
  • baking powder
  • salt
  • granulated sugar
  • vegetable oil
  • large eggs
  • vanilla extract
  • powdered sugar
  • orange food coloring
  • pecans

How to Make Pumpkin Crinkle Cookies

To start, mix the flour, baking powder and salt together in a separate bowl.

Then, combine the oil and sugar and beat with an electric mixer until combined.

Add the eggs into the wet mixture and beat.

Add the vanilla extract into the wet mixture and beat.

Slowly combine the dry mixture by pouring it into the wet mixture.

Put a couple drops of yellow and red gel food coloring into the dough and use a silicone spatula to combine it and mix until all one color.

Store in the fridge for at least 3 hours, though I recommend as many as possible up until 24 hours.

When ready, put the powdered sugar in a bowl and take out your dough.

Roll the dough into a ball in your hands as much as possible, about a heaping tablespoon’s worth, and roll it in powdered sugar.

Immediately put on the baking tray and straight into the oven for about 10 minutes.

Take them out about 3/4ths of the way through to put the pecan in the top, pushing it as far down as looks good to you.

These cookies can go dry if they’re left in the oven too long, so keep a close eye on them and take them out just before they look done so they can cool to done.

How to Make These Taste Like Pumpkin

The way the recipe is written, these cookies look like pumpkins, but do not taste like them.

If you wanted them to taste like pumpkin too, you could add a cup of pumpkin puree and also another cup of flour.

Tips for Dying Cookie Dough

When dying cookie dough, you want to make sure you’re not introducing new liquids to change the balance of the dough.

Instead of using liquid food coloring, use gel food coloring.

Not only do you get brighter colors, but it won’t ruin your baking and will give you all the color you want without ruining your dessert.

What Else Can I Use Besides the Pecan?

Another option if you’re allergic to or don’t like pecans is you could use a bunch of thin pretzel sticks for a slightly different, but still pumpkin effect!

How to Store and Freeze

You can freeze these pumpkin crinkle cookies for up to 3 months in an airtight container or indivually wrapped, and you can store them at room temperature in an airtight container.

They’re usually best eaten warm or just a day or two after baking.

Yield: 14 cookies

Pumpkin Crinkle Cookies

Pumpkin Crinkle Cookies

These adorable pumpkin crinkle cookies are incredibly easy to make and festive for Halloween cookies.

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 3 hours
Total Time 3 hours 20 minutes

Ingredients

  • 1 and 1/2 cup all-purpose flour (190 grams)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar (150 grams)
  • 1/4 cup vegetable oil (60 grams)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar (25 grams)

Instructions

    1. To start, mix the flour, baking powder and salt together in a separate bowl.
    2. Then, combine the oil and sugar and beat with an electric mixer until combined.
    3. Add the eggs into the wet mixture and beat.
    4. Add the vanilla extract into the wet mixture and beat
    5. Slowly combine the dry mixture by pouring it into the wet mixture.
    6. Put a couple drops of yellow and red gel food coloring into the dough and use a silicone spatula to combine it and mix until all one color.
    7. Store in the fridge for at least 3 hours, though I recommend as many as possible up until 24 hours.
    8. When ready, put the powdered sugar in a bowl and take out your dough.
    9. Preheat the oven to 350 F (180 C)
    10. Roll the dough into a ball in your hands as much as possible, about a heaping tablespoon's worth, and roll it in powdered sugar.
    11. Immediately put on the baking tray and straight into the oven for about 10 minutes.
    12. Take them out about 3/4ths of the way through to put the pecan in the top, pushing it as far down as looks good to you.



Notes

1. These cookies can go dry if they're left in the oven too long, so keep a close eye on them and take them out just before they look done so they can cool to done.

Nutrition Information:

Yield:

14

Serving Size:

1

Amount Per Serving: Calories: 81Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 82mgCarbohydrates: 16gFiber: 0gSugar: 9gProtein: 1g

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