Pumpkin Crinkle Cookies

Pumpkin Maple Crinkle Cookies

I am so happy it is pumpkin pie spice season AKA fall. My new favorite thing for the fall season is baking with maple extract and pumpkin as this flavor combination is divine. These cookies taste so great and have a cake-like texture. They are soft and fluffy and the pumpkin spice, pumpkin and maple extract result in a cookie that is the essence of the season. Your kitchen will smell amazing while they are baking. Instead of granulated sugar, I tried the new Golden Sugar from Domino and love the results. I plan to use this sugar in many recipes. Golden Sugar is less-processed sugar and works cup-for-cup just like white granulated sugar and dissolves just the same. It also has a hint of molasses flavor. No mixer is required for this recipe and it is super easy to make. One thing to note is the dough is super sticky so I chilled it for 1 hour. If you use unsalted butter instead of salted, add 1 teaspoon of coarse salt. Click here for my pumpkin pie spice recipe. Enjoy Pumpkin Maple Crinkle Cookies with a cup of milk, tea or coffee. It is a perfect choice for a cool, crisp day when you are home relaxing. When I showed my hubby Allen our cookie jar filled with these cookies he said, "There is nothing better than a full cookie jar." I couldn't agree more so go ahead and make some. See recipe and instructions below. Have a wonderful fall season.

Pumpkin Crinkle Cookies

Close-up of Pumpkin Crinkle Cookies

Yield: 2 Dozen Cookies

Ingredients
2 1/2 cups All Purpose Flour

1 teaspoon Baking Powder

1/4 teaspoon Baking Soda

3 teaspoons Pumpkin Pie Spice

1 1/2 cups Domino Golden Sugar (or Granulated Sugar)

4 tablespoons Salted Butter

1/2 cup Pumpkin Puree

3 Large Eggs

1 teaspoon Maple Extract

1/2 cup Powdered Sugar for rolling

Allen was happy to see a full cookie jar again!

Pumpkin Crinkle Cookies

Directions
Heat oven to 325°F.

Line baking sheets with parchment paper.

In a small bowl, add powdered sugar; set aside.

Melt butter and set aside to cool.

In a bowl, whisk together the flour, baking powder, baking soda, and pumpkin pie spice; set aside.

In another bowl, whisk together the sugar, eggs, pumpkin puree and maple extract.

Fluffy cakey cookies

Cookies cooling on wire racks

Fold in the flour mixture using a spatula until combined.

Cover and chill the dough for 1 hour in the fridge.

Using a cookie scoop form dough into balls about the size of 1 1/2 tablespoons.

Roll each dough ball into the powdered sugar, shake off excess, and place on lined baking sheets 2 inches apart.

Bake for 11 to 14 minutes.

Let the cookies set in baking sheets for 5 minutes and then transfer to wire racks to cool completely.

Enjoy!

-Sophia/Two Frys