Description
These Pumpkin Chocolate Crinkle Cookies are the ultimate fall treat, combining the cozy flavors of pumpkin with rich chocolate in a soft, pillowy cookie. The crinkled tops and delightful aroma will fill your kitchen with warmth, making them perfect for gatherings or a comforting afternoon snack. Indulge in these delicious cookies that are not only a treat for your taste buds but also evoke cherished memories of baking traditions.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- ⅓ cup vegetable oil
- 1 cup semi-sweet chocolate chips
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt; set aside.
- In a large bowl, mix pumpkin puree, granulated sugar, and vegetable oil until smooth. Add eggs one at a time, mixing until fully incorporated.
- Gradually fold the dry ingredients into the wet mixture using a spatula until just combined.
- Gently fold in chocolate chips until evenly distributed.
- Drop rounded balls of dough onto prepared baking sheets about two inches apart. Bake for 12-15 minutes until tops crackle slightly.
- Transfer cookies to wire racks and let cool completely before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Use fresh ingredients for the best flavor and texture. If the dough is too soft, chill it in the refrigerator for about 30 minutes before baking. Experiment by adding warm spices like cinnamon or nutmeg to enhance the flavor profile.