Pumpkin Chocolate Crinkle Cookies
These pumpkin chocolate crinkle cookies blend the warm, autumnal spices of pumpkin with rich chocolate for a crackly-topped, fudgy-centered treat that will transform your fall baking repertoire. These cookies strike the perfect balance between cakey and chewy, with a beautiful crinkled exterior that makes them as impressive to look at as they are delicious to eat.
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Cookie Scoop
- Wire Cooling Rack
Ingredients
Cookie Dough
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder Dutch-processed preferred for deeper flavor
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs room temperature
- ⅔ cup pure pumpkin puree not pumpkin pie filling
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
For Rolling
- ½ cup granulated sugar
- ½ cup powdered sugar
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Sift the cocoa powder to prevent lumps for a smoother dough texture.
- In a large bowl, beat the softened butter with both sugars until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, then add the pumpkin puree and vanilla extract. Don't worry if the mixture looks slightly curdled—this is normal.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid over-mixing.
- Gently fold in the chocolate chips using a spatula.
- Cover the dough and refrigerate for at least 2 hours or overnight.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Place granulated sugar and powdered sugar in separate small bowls.
- Using a cookie scoop or tablespoon, portion the dough into 1½-inch balls. Roll each ball first in granulated sugar, then generously in powdered sugar.
- Place cookies 2 inches apart on the prepared baking sheets. Bake for 11-13 minutes, or until the edges are set but the centers still appear slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- The flavor actually improves after 24 hours as the spices meld together.
- Store in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to keep cookies soft.
- Freeze baked cookies for up to 3 months or unbaked dough balls for up to 2 months.
- You can substitute 2 teaspoons of pumpkin pie spice for the individual spices if needed.
- For a healthier version, reduce sugar by 25%, use white whole wheat flour for 50% of the all-purpose flour, or replace half the butter with unsweetened applesauce.
- Store in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to keep cookies soft.
- Freeze baked cookies for up to 3 months or unbaked dough balls for up to 2 months.
- You can substitute 2 teaspoons of pumpkin pie spice for the individual spices if needed.
- For a healthier version, reduce sugar by 25%, use white whole wheat flour for 50% of the all-purpose flour, or replace half the butter with unsweetened applesauce.
Nutrition
Calories: 185kcalCarbohydrates: 28gProtein: 2gFat: 8gSaturated Fat: 4.5gCholesterol: 25mgSodium: 85mgFiber: 1.5gSugar: 18g
Tried this recipe?Let us know how it was!