Pumpkin Crinkle Cookies

Bake these soft, pumpkin spiced cookies before pumpkin season is over!  The perfect fall bite!

Ingredients:

2 1/2 cups flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1 cup brown sugar

1/2 cup white sugar

3 eggs

1/2 cup pumpkin purée

1 tsp vanilla

1/4 cup butter, melted and cooled

1/3 cup white sugar

1/3 cup icing sugar

Mix the flour, baking powder and soda, salt, cinnamon, nutmeg and allspice together. In a large mixer bowl combine the brown and white sugar, eggs, pumpkin, vanilla and melted butter. Add the dry to the wet ingredients in 2 or 3 additions and mix until a soft dough forms. Let the dough rest 5-10 minutes. Set out 2 bowls, one with the 1/3 cup white sugar and one with the icing sugar. You may need a smidge more of each but start with 1/3 cup each. Using a small cookie scoop, turn balls of dough into the white sugar and toss to coat. This will help them keep their shape. Then roll in the icing sugar, generously coating before placing on parchment lined baking sheets 2" apart.

Bake at 325°F for 12 - 14 minutes.

Makes 64 cookies

Store in air tight containers for 1 month.

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