Pumpkin Crinkle Cookies

Isn't today the perfect day for a warm, pumpkin cookie? I don't know about in your neck of the woods, but it's chilly and drizzly here. What a good excuse to flip on the oven and bake some cookies.

I love how simple these cookies are. Grab a can of pumpkin and you'll most likely have the rest of the ingredients in your pantry. Which means these are the perfect last-minute cookie. But don't let their simplicity fool you! They are soft, spicy, and oh so fall-ish. Even better with a glass of milk!

Pumpkin Crinkle Cookies
makes about 35 cookies
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1 stick butter, softened
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1/3 cup pumpkin puree
1/2 tsp vanilla
2 1/4 cup flour
1/2 tsp cinnamon
1 1/2 tsp pumpkin pie spice
1/4 tsp cloves
1 1/2 tsp baking powder
1/4 tsp salt
1 cup or more powdered sugar, for rolling

Preheat oven to 350º. Cream butter and sugars until light and fluffy. Add eggs, pumpkin, and vanilla and stir until mixed. Add dry ingredients and spices. Don't add the powdered sugar.

Roll into small balls, about 1 inch wide. The dough will be pretty sticky. Drop into a bowl full of the powdered sugar and coat well. Bake on an ungreased cookie sheet for about 10 minutes or until the cookies are fluffy and no longer look wet. Remove from oven and place on cooling rack. Enjoy!