Pumpkin Spice Crinkle Cookies

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.

makes 24 one inch cookies

STEP 1

Preheat oven to 350 degrees.

In a mixing bowl whisk together flour, baking powder, and pumpkin pie spice.

STEP 2

In the bowl of a stand mixer, beat together granulated sugar and butter and whip until light and fluffy.

STEP 3

Mix in pumpkin, egg yolk, and vanilla until just combined.

STEP 4

Add dry ingredients slowly until just incorporated.

STEP 5

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.

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