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 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.