Pumpkin Spice isn't my favorite. I won't order it in a latte and I really don't want it in a pie. But I tried it as a fluffy and delicious cookie this week and I might be sold. These crinkle cookies are easy to make and thanks to the addition of a little pumpkin, they stay super tender and fluffy even after they've cooled. Usually you can only get that from a fresh out of the oven cookie which is why I usually only eat cookies the minute they come out of the oven. But these suckers are light and fluffy and have a hint of fall flavor which is exactly what I need right now on these blustery fall mornings.
Because clearly, cookies are for breakfast.
PUMPKIN SPICE CRINKLE COOKIES
makes 24 one inch cookies
2 cups flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
½ teaspoon salt
½ cup softened butter
1 cup granulated sugar
¼ cup pumpkin puree
1 large egg yolk
½ teaspoon vanilla extract
½ cup powdered sugar
Preheat oven to 350 degrees.
In a mixing bowl whisk together flour, baking powder, and pumpkin pie spice.
In the bowl of a stand mixer, beat together granulated sugar and butter and whip until light and fluffy.
Mix in pumpkin, egg yolk, and vanilla until just combined.
Add dry ingredients slowly until just incorporated.
Scoop cookies in one inch balls and roll in powdered sugar. Place on a parchment lined cookie sheet and bake 10-15 minutes. Let cool on a wire rack.