Looking for a little bite of fall? Pumpkin spice everything right now and did I mention that they have mini chocolate chips? Pumpkin and chocolate has my heart this fall season. These cookies have a cake like texture. They bake up nice and high with a fluffy middle. Since the dough balls are rolled in white sugar and then icing sugar they crackle and give you a nice sugar coated top. Plus they have mini chocolate chips! Pumpkin and chocolate has my heart this fall season. They totally give off muffin top vibes!
Jump to Recipe >>>>>Pumpkin Crackle Cookies<<<<<why you will love these cookies…
- They are quick and easy to make.
- They smell and taste just like a fall cookie should!
- They are a light and fluffy cakey cookie with a sugar coating. Think sugar coated muffin top!
Ingredients
- Canned Pumpkin Puree (NOT Pumpkin Pie Filling)
- Flour
- Baking Soda
- Baking Powder
- Butter
- Brown Sugar
- Egg
- Vanilla Extract
- Pumpkin Pie Spice
- White Sugar
- Icing Sugar
BAKING TIPS
Start with room temperature butter. Softened butter is easier to combine with the sugar and helps create just the right amount of cookie spreading.
This is VERY sticky dough! Cool the dough in the fridge for 10 minutes to help firm up it up for rolling. If you are adventurous, you can dive right in with sticky, room temperature dough. That’s what I did! Once they are rolled in the sugar they are easier to handle.
FREQUENTLY ASKED QUESTIONS
What if I don’t like chocolate and pumpkin?
What?? I am a total chocolate lover and will add or drizzle chocolate to almost everything, but you can leave out the chocolate chips for a more traditional, spicier pumpkin cookie. They will still be delicious!
Can I use more pumpkin pie spice?
Absolutely! Especially if you are a spicy cookie lover. I am more of a sweet cookie person, so I tend to go with less spice and add chocolate. Using 1 teaspoon pumpkin pie spice and chocolate chips will give you a sweeter cookie and 2 teaspoon pumpkin pie spice without chocolate chips will give you a spicier cookie.
Why do you used salted butter?
I always have salted butter around so it is a easy choice for me. If you want to use unsalted butter you can add ¼ teaspoon of salt when adding the baking soda and baking powder.
What is icing sugar?
Icing sugar is also known as powdered sugar or confectioners sugar. It is the finely grounded, powdery sugar that is used for making frosting or icing recipes.
More Crackle Cookies
Chewy Chocolate Meringue Cookies
Chewy Marbled Meringue Cookies
If you like pumpkin, give my Pumpkin Swirl Brownies a try!
Did you make this recipe?
Don’t forget to rate the recipe and comment below. I love to see your bakes, tag me @abakingwonderland and hashtag #abakingwonderland.
Recipe
Pumpkin Crackle Cookies
Ingredients
- ½ cup salted butter, at room temperature
- 1 cup brown sugar
- ½ cup canned pumpkin
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¾ cup flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ⅓ cup mini chocolate chips
- ⅓ cup white sugar
- ⅓ cup icing sugar
Instructions
- Preheat oven to 350 degrees.
- Line cookie sheet with parchment paper.
- Beat butter, brown sugar and pumpkin until well combined.
- Add in egg and vanilla extract and beat until combined.
- Add in flour, baking soda, baking powder and pumpkin pie spice and beat until combined.
- Mix in mini chocolate chips.
- Put the white sugar in a small bowl and the icing sugar in a separate bowl.
- Roll tablespoons of the batter into balls. (Batter will be very sticky. Feel free to refrigerate 15-30 minutes for firmer batter).
- Roll the ball first in the white sugar and then roll in the icing sugar.
- Place sugar coated dough balls on prepared baking sheets about 2 inches apart.
- Bake for 15-18 minutes until edges are golden brown.
- Cool slightly and move to a cooling rack.
