October 1st – if you haven’t been baking pumpkin everything yet then now is the time to get on board as it is officially October!
I have been stocking my new kitchen with all the tools I need, because I had literally NOTHING at my condo haha. So, when it came time to buy pans I knew I wanted USA Pan as I’ve been using their pans in the bakery for years! The difference in their ridge pans compared to a non ridge pan is like night and day. I originally bought them at the bakery after my brownies were sinking. When I switched pans, they stopped sinking! They have the absolute best baking pans for even baking and consistency. And that is super important to me, especially at Dessert’D.
So, I knew I would have some square and rectangle baking pans for my new house. However, I hadn’t ever used their cookie sheets before as I just use commercial aluminum ones. So when they sent me some cookie sheets to test out, I was super happy with the results!
I pretty much preach parchment paper. Maybe it’s because I come from commercial baking where we use it constantly for easy clean up and so we don’t have to wash massive baking sheets. But, I also truly love it because of the easy clean up and that nothing ever sticks to your pans! That is a huge thing for me. I always use unbleached parchment paper, which you can find pretty much anywhere these days. Click here
to find the one I currently have at my house.
So, I made these Pumpkin Spice Crinkle Cookies and I actually baked one sheet with parchment paper and one sheet without. I honestly really wanted to see what kind of results the ridge cookie sheets would give. And, to my surprise – not a single cookie was stuck! So, if you’re looking for some fool proof cookie sheets, then definitely get these USA Pan ridge cookie sheets. And get the recipe for these easy and seasonal Pumpkin Spice Crinkle Cookies.
Pumpkin Spice Crinkle Cookies
Makes 24 cookies
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
113 grams (1/2 cup) packed organic dark brown sugar
1 organic large egg
113 grams (scant 1/2 cup) organic pumpkin puree
340 grams (2 1/2 cups plus 3 tablespoons) organic all purpose flour
1 tablespoon organic pumpkin spice (like Frontier Co-Op)
1/2 teaspoon organic cinnamon
1/2 teaspoon organic ground vanilla bean
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
57 grams (1/4 cup) organic cane sugar
71 grams (1/2 cup) organic powdered sugar, sifted
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper, or no need if you’re using USA Pan!
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and dark brown sugar. Mix on low until combined and there are no chunks of butter. Add the egg and pumpkin and mix just slightly, enough to break the yolks.
In a separate bowl, add the flour, pumpkin spice, cinnamon, vanilla bean, baking soda, and sea salt, and whisk together. Add to the butter mixture and mix on low until combined into a smooth dough.
In a small bowl, add the cane sugar for the topping. And in a separate bowl, add the powdered sugar for topping. Using your hands, form the dough into 24 balls and roll them in the cane sugar first, then in the powdered sugar and flatten them slightly so they are about 2-inches in diameter. Place on the prepared cookie sheets, spacing them at least 1-inch apart.
Bake for 11 minutes or until cracked and dry around the edges. Allow to cool completely on the baking sheets.
Store in an airtight container for up to 7 days.
Gluten Free – Replace the flour with 354 grams (2 1/4 cups plus 2 tablespoons) organic gluten free flour blend.
High Altitude – Bake at 375°F for 8 minutes or until cracked and dry around the edges.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!