Last fall, I posted a cookie recipe. At that time, we had just moved and I was in the midst of unpacking. Still hadn’t seen most of my baking tools and the only photography equipment I could locate was the camera. Friday was fast approaching and I had not even started my blog post. Panic was setting in… In retrospect, I could have just skipped that week and probably no one would have even noticed. But instead I decided to used a “filler” recipe. Something quick, easy, and one I knew well. Brown Sugar Banana Crinkle Cookies (perhaps you saw them).
It seemed like such a trivial act. Who could have predicted that those simple cookies would blossom into one of my most popular and shared recipes on the blog?! With autumn just around the corner, I thought that it would be fun to reinvent them for the season.
The changes were slight, but the difference in flavour was huge!… The only changes I made were to the spices and replacing the banana with pumpkin… Still the, buttery, soft and chewy cookie that so many people loved, but this time with the warmth of pumpkin and spices!
Pumpkin Spice Crinkle Cookies
Recipe Type: Dessert
Makes: 24 – 28 cookies
- 2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1 tsp Pumpkin Pie Spice
- 1/4 tsp Salt
- 1/2 cup Vegan Butter (I use Earth Balance)
- 1/4 cup Shortening
- 1 1/4 cup loosely packed Light Brown Sugar
- 1/4 cup Pumpkin Puree (not pumpkin pie filling)
- 1 tsp Vanilla Extract
- 1/4 cup Granulated Sugar (for rolling)
Preheat oven to 350°F and line cookie sheets with parchment paper.
Stir together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
Cream the butter and shortening together until smooth. Add brown sugar and beat, on medium-high speed, until light and fluffy. Add the pumpkin puree and vanilla and beat, on medium-high, until thoroughly incorporated (about 1 minute). On a medium-low speed, beat in flour mixture.
Scoop a rounded tablespoon of dough, roll into a ball, and then roll in granulated sugar. Repeat with remaining dough, placing balls 2 inches apart on cookie sheets.
Bake for 9-10 minutes. Do not over-bake, cookies will appear puffy and soft (they deflate as they cool). Allow to cool for 3 minutes on sheet before transferring to a cooling rack.