Description
Indulge in the delightful combination of pumpkin and chocolate with these Pumpkin Chocolate Crinkle Cookies. Each bite offers a soft, chewy texture and a rich flavor profile enhanced by warm spices. Perfect for fall gatherings or cozy afternoons, these cookies feature a beautiful crinkled surface that adds to their charm. Bake up a batch and enjoy the irresistible aroma of cinnamon and chocolate wafting through your kitchen.
Ingredients
Scale
- 1 cup pumpkin puree (canned or fresh)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 cup unsweetened cocoa powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat together softened butter, granulated sugar, brown sugar, and pumpkin puree until smooth.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour, cocoa powder, baking powder, cinnamon, nutmeg, and salt. Gradually mix this into the wet ingredients until just combined.
- Gently fold in chocolate chips.
- Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them two inches apart. Bake for 12-15 minutes or until edges are set but centers remain soft.
- Allow to cool before serving.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 12g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Ensure all ingredients are at room temperature for better mixing. For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend. Chill the dough in the refrigerator for 30 minutes if it feels sticky before baking.