Pumpkin Chai Crinkle Cookies
In addition to the pumpkin, the spices make these an addictive cake-like cookie!Plan Ahead Note: the cookie dough needs to chill for at least 30 minutes.
Ingredients
- 2 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ cup unsalted butter melted and cooled
- ¾ cup packed light brown sugar
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup pumpkin puree
- 2 teaspoons vanilla extract
- ¾ cup powdered sugar
Instructions
- Preheat oven to 325°. Line a baking sheet with parchment paper.
- In a small bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices.
- In the bowl of your electric mixer, beat the melted butter and sugars until light and fluffy, scraping down the sides as needed.
- Beat in each egg, one at a time.
- Beat in the pumpkin and vanilla extract.
- Use a spatula or a wood spoon to stir the dry ingredients into the wet, stirring until just combined.
- Place the bowl in the fridge and chill for at least 30 minutes or up to 2 hours.
- Fill a bowl with powdered sugar.
- Scoop the dough into a ball and roll in the powdered sugar.
- Place the cookies on a baking sheet 2" apart. Bake for 13-14 minutes or until puffy with powdered sugar marbling. Let cool on wire rack.
Notes
Recipe from How Sweet Eats