Pumpkin Crinkle Cookies (Eggless)
Easy and simple pumpkin puree crinkle cookies that are chewy, soft, crusty all in one bite. Perfect for autumn baking.
Equipment
- Mixing bowl
- Fork
- Spatula
- Baking tray
- Baking paper
Ingredients
- 1/2 cup Pumpkin purée
- 1 Banana
- 1/4 cup Olive oil
- 1 tsp Vanilla
- 1/2 cup Sugar
- 1 cup Flour
- 1/4 cup Corn flour
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- Pinch of salt
- 1 tsp Pumpkin spice
- Icing sugar to roll the cookies
Instructions
- Preheat the oven to 180℃ and line a cookie tray with baking paper.
- In a mixing bowl add the pumpkin puree, banana and mash well. Add the olive oil, vanilla and mix again. Pour over the castor sugar and mix to combine.
- Add the flour, baking powder, baking soda, salt, pumpkin spice, corn flour and fold together to form a dough.
- You should be able to portion out the dough with your hands into around 14 pieces. Roll each piece between your palms and dunk into powdered sugar. Place on a lined baking tray and repeat until all 14 pieces are done.
- Bake at 180℃ for 10-12 mins. They will still be soft when you remove them from the oven, which is what we want. Leave to cool for 2-3 mins on the tray before transferring to a wire rack to cool completely.
Notes
- You can use sweet potato purée if you like in place of the pumpkin purée.
- The banana must be ripe or over ripe.
- You cannot substitute the icing sugar as its this sugar that gives it the crinkle look once it bakes.
- Homemade pumpkin spice blend is here if you don’t have access to it where you live.