Yeah! I did it! I managed to create a crispy pumpkin cookies!!! Two years ago, I tried my hand on soft pumpkin cookies which I didn't really like as I preferred my cookies to be crisp and tasted like cookies instead of cake. I told myself that I was going to experiment and come out with a crispy cookie recipe but never really gotten to do it. So, this year I took on the challenge and happy to announce that I created a delicious crispy pumpkin cookies that we all liked and easy to make.
As you know, my recipe got to be easy to whip up. And this recipe only required a hand whisk!! What a plus right for busy mom or for someone who just want to make cookies fast with minimally washing required. I added the dried cranberries just because I have about 1/2 cup left and I wanted to finish it. You can omit it or use raisins or chocolate chips, it's up to you!
Your house will smell like pumpkin and spices when you bake these cookies. My girls totally loved this and said it tasted like pumpkin. I think the cinnamon and cloves paired really well to bring up the full flavor of this cookie. Warning: It is hard to resist, so self-control needed in eating these cookies!
If you made this and published it in your blog or website, please kindly link back to my original recipe. Thank you!
- 1/2 cup canola oil
- 1 cup granulated cane sugar
- 1 tsp. vanilla extract
- 1/2 cup pumpkin puree
- 1/2 tsp. cinnamon powder
- 1/4 tsp. ground cloves
- 1/2 tsp. unrefined salt
- 1/2 tsp. baking soda
- 1 1/4 tsp. baking powder
- 2 1/2 cup unbleached all-purpose flour
1/2 cup dried cranberries or raisins or chocolate chips (I used dried cranberries here), or optional
1. In a large Pyrex bowl, add in the wet ingredients as listed, hand whisk after each addition. Whisk until smooth.
2. Add in the dry ingredients as listed. Whisk after each addition. For the flour, just whisk until it can handle and then add the dried cranberries or raisins (if use) and switch to hand kneading. Knead until a soft dough is formed.
3. Preheat the oven to 350'F. Prepare 4 lined baking pans with parchment papers.
4. Pinch some of the dough and roll into ball. Place on the parchment paper 2 inches apart and finish the rest.
5. Bake for 15-18 minutes or until slightly brown. A little on the soft side when you took it out of the oven but will crisp up once it's cooled. Cool on wire rack completely before storing into a container. Will harden a little once it's completely cooled down. A little softer on day 3 onwards and stay that way, taste like eating a cookie and not soft and cakey at all (I have it for almost a week).
~This recipe yields about 62 cookies for me as size shown above. More or less depending on the size of your cookies and be sure to adjust the cooking time as needed for the size of your cookies. Mine is about the size of a quarter coin.