PUMPKIN SPICE CRINKLE COOKIES

by | Sep 15, 2019 | Uncategorized | 2 comments

I have a secret to share.  I LOVE pumpkin flavors any time of the year, especially in the fall! 

Meet your pumpkin spice soulmate! These pumpkin spice crinkle cookies are love at first bite.

This year, I’m participating in the Blog Hop Cookie Swap with a few of my fellow specialty blogger friends and we’re hosting a virtual giveaway on Instagram to go along with it! We each chose one of our favorite “free from” cookie recipes to share with you (scroll to the bottom of this post to see what treat they each chose!).

Give me pumpkin everything, except pumpkin in hot coffee.  I’m okay with a pumpkin cold brew, but if I’m going to eat anything hot, sweet, and pumpkiny its going to be my favorite allergy friendly pumpkin cookies!

These pumpkin spice cookies are soft,  chewy, and perfect with your hot or cold drink.  The only way to eat them is to chunk them in your favorite non-dairy milk for a sweet treat!

 These cookies are gluten free and free from the top eight allergens; wheat, peanuts, tree nuts, dairy, egg, shellfish, fish, and soy.

Blog Hop Recipes

Looking for more cookie inspiration? My friends have stirred up some pretty incredible recipes – check them out below!

Cookie Swap Giveaway on Instagram

To join in on the fun:

  1. September 16th, we’re kicking off your Monday Morning with a cookie baking frenzy. Bake any of the delicious cookie recipes from the Blog Hop Cookie Swap.
  2. Post a photo of your cookies and tag #fallcookiexchange and @fallcookieexchange. (Make sure you’re following both accounts and each of the bloggers listed on it too!) You will have until Friday, September 19th at midnight CST to post your masterpieces.

What you could win:

  1. Once the swap ends, we’ll draw one lucky participant to win a $350 Kitchen Aid Mixer.
https://www.instagram.com/fallcookieexchange/
Print Recipe
 PUMPKIN SPICE CRINKLE COOKIES
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a large bowl, stir in oil or softened vegan butter and granulated sugar with a spoon until smooth then add in ground flax.
  3. Add in pumpkin puree, pumpkin spice, non-dairy milk, and vanilla. Mix well until well combined.
  4. Combine gluten free all purpose flour, salt, and baking powder with mixture until dough forms.
  5. Chill dough in refrigerator for at least 15 minutes.
  6. Using a 1 inch ice cream scoop, scoop a generous TBSP of dough using a and roll into a ball.
  7. Roll ball in powdered sugar.
  8. Drop balls on baking pan and cook for fifteen minutes.
  9. Allow the cookies to cool for 10 minutes, then transfer to a wire rack to cool completely.
Recipe Notes

NOTES:  

Non-Dairy Milk Options: There are so many non-dairy milk options like flax milk, rice milk, almond milk, coconut milk to name a few.  We are not allergic to coconut, so I used coconut milk in this recipe.

All Purpose Flours: I've used gluten free Bisquick and Jules Gluten Free All Purpose Flour in this recipe.  If you need to avoid soy stick with Jules Gluten Free All Purpose Flour. 

For and added punch of spice, add 1/8 tsp of minced ginger to the dough.

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2 Comments

  1. nicoleanndawson
    nicoleanndawson on September 16, 2019 at 2:30 pm

    These look so good Kristin. I love how light and fluffy they are.

    Reply
  2. Jenna | The Urben Life
    Jenna | The Urben Life on September 16, 2019 at 5:38 pm

    I’ve never had crinkle cookies! I have some pumpkin left so these would be perfect to use it up. What a tasty treat 🙂

    Reply

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