I started making my Christmas baking plans and realized I had a can of pumpkin left over from Thanksgiving that I didn’t use and thought why not use it for Christmas? Immediately I ran to Pinterest for inspiration and resurfaced with these bad boys.

Pumpkin Crackle Cookies

Yield: 36 cookies


2 1/2 cups of flour

1 teaspoon of baking soda

1 teaspoon of baking powder

1 teaspoon of cinnamon

1/2 teaspoon of pumpkin pie spice

1/2 teaspoon of salt

1 1/2 cups of granulated sugar

1/2 cup of butter, softened

1 cup pumpkin puree

1 egg

1 teaspoon of vanilla extract

1 cup of powdered sugar


Cream together butter and granulated sugar.


Once combined add in vanilla extract, egg, and pumpkin.


In a separate bowl combine flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.


Once the wet ingredients are fully combined add one cup of dry ingredients at a time and allow to combine fully, scrape sides as needed. Place plastic wrap over the surface of the dough and allow to chill in refrigerator for 2-3 hours.


Preheat oven to 375 degrees. Grab a small amount of dough and roll it in to one inch balls. Dust each ball into the powdered sugar and place on a baking sheet lined with parchment paper. Bake for 10-13 minutes.