Pumpkin spiced crinkle cookies

Pumpkin spiced crinkle cookies


Pumpkin puree

1 whole pumpkin (approx 1kg)

200g Kerrygold butter

2 tsp ground cinnamon

2 tsp ground mixed spice

2 tsp ground ginger


Cut your pumpkin in half leaving the skin on, remove the seeds. Where the seeds once were, divide the butter and mixed spices. Wrap each half in foil and roast at 190C/170C fan/ Gas 5/ 375F until soft. Remove, allow to cool slightly before scooping out the cooked flesh. If you’re looking for a super smooth puree, it can be blitzed. It also freezes really well if you are cooking in bulk.

Pumpkin spiced crinkle cookies

Makes 15


160g plain flour

1/2 tsp bread soda

1/2 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

Pinch salt

150g granulated sugar

60g room temperature Kerrygold butter

1 medium egg

1/2 tsp vanilla extract

110g pumpkin puree (fresh or tinned)

65g icing sugar


In a medium sized mixing bowl combine the flour, bread soda, baking powder, spices and salt.

Mix the butter and granulated sugar in another bowl until smooth and pale in colour.

To this add the egg, pumpkin puree and vanilla, mix well.

Finally add the dry ingredients and give a final mix.

Place this cookie dough in a bowl and chill for a minimum of 3 hours.

Once cool, divide the dough into 15 balls.

Roll these balls in the icing sugar and place on a lined baking tray. Allow some space in-between as they will spread during baking.

Place in a pre-heated oven set at 190C/170C fan/ Gas 5/ 375F and bake for 12-14 minutes.

Remove and allow to cool

About the author

Leave a Reply

error: Content is protected !!