Description

Indulge in the delightful fusion of pumpkin and rich chocolate with these soft and chewy Pumpkin Chocolate Crinkle Cookies. Perfectly spiced for the fall season, each bite offers a burst of flavor that will have everyone reaching for more. These cookies are easy to make, ideal for gatherings, and sure to evoke cozy autumn memories. Enjoy them warm with a glass of milk or a cup of spiced cider.

Ingredients

Scale

1 cup canned pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Powdered sugar for rolling

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla until smooth.
In another bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
Gradually mix the dry ingredients into the wet mixture until just combined; do not overmix.
Cover the dough and chill in the refrigerator for about one hour.
Scoop tablespoon-sized portions of dough, roll into balls, then coat in powdered sugar.
Place cookie balls on prepared sheets about two inches apart and bake for 10-12 minutes until slightly puffed.
Cool on pans for five minutes before transferring to wire racks.

Nutrition

Serving Size: 1 cookie (30g)
Calories: 110
Sugar: 9g
Sodium: 40mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg

Keywords: - For a nuttier flavor, add chopped walnuts or pecans to the dough. - To enhance the spices, consider mixing in cinnamon or nutmeg.