Pumpkin Crinkle Cookies

So sometimes I see a recipe and I think..."That might be good." Sometimes those recipes are good, sometimes they are unremarkable, and sometimes they are so amazing you think twice about bringing them to the event they were made for, and maybe just bringing the half box of cookies from Trader Joe's in stead so you can eat them all yourself. This cookie recipe is one of those. They are crazy delicious!! The dough is easy enough to make, but they are a bit high maintenance because they require two sugar treatments before they can go in the oven. It is so worth it though because the sugar creates a sweet and crunchy bottom, the center is soft and spicy, and the top has a cracked sugar coating with preview peeks of the delicious pumpkin goodness beneath.

Some tips:
-The dough needs to rest for 10 minutes, DON'T SKIP THIS!
-The dough is very wet...that is on purpose. It helps to use a cookie scoop, or two spoons. The dough will stick to your hands

Pumpkin Crinkle Cookies

Ingredients

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 cup firmly packed light brown sugar
• ½ cup granulated sugar
• 3 large eggs, room temperature

• ½ cup pumpkin puree (unsweetened - not pie filling)
• 1 teaspoon pure vanilla extract
• 4 tablespoons unsalted butter, melted and cooled
• ⅔ cup granulated sugar, for rolling
• 1 cup powdered sugar, for rolling

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Instructions

1. Preheat oven to 325 degrees. Line 2 large baking sheets with parchment paper and set aside.
2. Melt the butter and set aside to cool.
3. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
4. In a large mixing bowl, whisk together the brown sugar, 1/2 cup granulated sugar, eggs,pumpkin and vanilla until smooth. Add the  
5. butter and whisk until combined. Using a rubber spatula, fold in the flour mixture just until no dry ingredients remain visible. Set the cookie dough aside for 10 minutes.
6. While the dough is resting, place the 2/3 cup granulated sugar in a shallow bowl. Place the powdered sugar in a separate shallow bowl.

1. 7.Using a small cookie scoop, drop 1 heaping scoop (about 1 tablespoon) of cookie dough directly into the bowl with the granulated sugar. The dough is super soft so it won't be like other sturdy cookie dough balls.  Scoop some of the granulated sugar over the dough and gently push it around the bowl until covered.  Place the sugared dough ball in the palm of your hand.  Form your hand into a cup and gently roll the dough around until it forms a ball. Place the ball of cookie dough in the powdered sugar and roll to coat. Place the dough balls on the parchment lined baking sheets, at least 2-inches apart. Work quickly to roll all the dough balls - there should be about 12 cookies on each pan. Once you have one pan filled, go ahead and bake and keep rolling and forming more cookies. Work as quickly as you can to get them all ready to go.

1. 8. Bake for 14 minutes or until the cookies are puffy, and cracks have formed. The cookies will still be soft and look a little raw in-between the cracks. Allow the cookies to cool for 10 minutes, then transfer to a wire rack to cool completely.