The pumpkin crinkles are delicious cookies with a characteristic cracked surface. They are usually made with chocolate, but at this time of year, I absolutely love using pumpkin for my sweet and savory creations.
Don’t be put off by the resting time; crinkles are quick to prepare but need to be very cold to be shaped and to maintain their round and cracked shape during baking.
If you also love pumpkin, I recommend checking out my special collection “Pumpkin on the Plate” which contains lots of ideas.
Or here are some other equally delicious recipes:
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 20 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 108.51 (Kcal)
- Carbohydrates 15.08 (g) of which sugars 7.10 (g)
- Proteins 1.69 (g)
- Fat 5.04 (g) of which saturated 0.61 (g)of which unsaturated 4.21 (g)
- Fibers 0.36 (g)
- Sodium 3.98 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pumpkin Crinkles
- 2 cups all-purpose flour
- 5.3 oz delica pumpkin (cooked and cleaned)
- 0.42 cups sunflower oil
- 0.45 cups sugar
- 1 egg
- 1 tsp baking powder
- as needed powdered sugar
Tools
- Food Scale
Preparation of Pumpkin Crinkles
Slice the pumpkin into not-too-thick pieces and bake at 356°F for about 40 minutes. To save time, I used my air fryer at 374°F for 20 minutes. Nonetheless, pierce the pumpkin slices with a fork to ensure they are nice and soft.
Once cooked, let it cool and remove the skin. Weigh the pumpkin needed for the recipe, and the rest will be great as a side dish seasoned with a drizzle of oil.
Pour the cooked and cleaned pumpkin into the immersion blender cup with half of the sunflower oil. Blend well until smooth. Set aside.
In a bowl, beat the egg with the sugar using an electric mixer until the mixture is fluffy and shiny. Add the remaining sunflower oil and the pumpkin puree. Mix carefully with the mixer, and lastly, add the flour sifted with the baking powder.
Mix well and refrigerate the mixture for 4-6 hours.
Using a teaspoon, scoop out a walnut-sized amount of the mixture at a time and drop it into the powdered sugar placed on a plate. Roll the ball well on all sides and place it on a baking sheet lined with parchment paper. Repeat with the entire pumpkin mixture.
Bake the pumpkin crinkles in a preheated oven at 338°F for about 15-18 minutes.
Once ready, take them out of the oven and let them cool completely before serving.
Pumpkin crinkles keep well for several days when stored in an airtight container.
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FAQ
How to cook pumpkin?
Pumpkin can be cooked in many ways: steamed, in a pan, baked with or without seasonings, or in the air fryer. Of course, it depends on what we need it for.
If it is to be used as an ingredient for desserts or as a filling for fresh pasta, I recommend cooking it either by steaming or baking without any seasoning. Personally, I prefer baking or using the air fryer because it is drier and sweeter.
If you want to enjoy it as a tasty side dish, it can be baked with oil, salt, and aromatic herbs, sautéed in a pan with oil and rosemary. Pumpkin is also great when cooked in foil or on the grill.
