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Recipe Courtesy of
Christina Tosi

Christina Tosi Recipes

Cookies

Christina Tosi’s Pumpkin Crinkle Cookie Recipe

CT-Pumpkin-Cookies-3-scaled-e1663694777116-pv1uimb9lcxprx8ojwhkhw39n87fusyj09m0cwsz68-qcss3mapdyjkh88y9lgnk3b2pynklsujxvwvayfr4g

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 2 dozen

Rating:
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[Total: 3 Average: 3.3]
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CT-Pumpkin-Cookies-3-scaled-e1663694777116-pv1uimb9lcxprx8ojwhkhw39n87fusyj09m0cwsz68-qcss3mapdyjkh88y9lgnk3b2pynklsujxvwvayfr4g

Ingredients

  • 2 sticks butter, softened
  • 1 ½ C. granulated sugar
  • ¼ C.  light brown sugar
  • 1 egg
  • 1 ¼ C. pumpkin, canned
  • 1 ½ tsp. Spice Islands® Pure Vanilla Extract
  • 3 C. all-purpose flour
  • 2 tsp. Clabber Girl® Baking Powder
  • ¾ tsp. salt
  • ¼ tsp. Spice Islands® Ground Saigon Cinnamon
  • Scant pinch Spice Islands® Ground Nutmeg
  • ½ C. butterscotch chips
  • ¼ C. white chocolate chips
  • 1 C. confectioner’s sugar

Directions

  1. Heat oven to 350F.
  2. In a large bowl, mix together butter and sugars until well combined.
  3. Stir in the egg, pumpkin and vanilla and mix until well combined, orange and fluffy.
  4. Stir in the flour, baking powder, salt, cinnamon and nutmeg and mix just until combined. Stir in the butterscotch and white chocolate chips.
  5. Scoop and roll the dough into golf-sized balls, roll in powdered sugar and place on greased baking sheets 2-inches apart.
  6. Bake for 10-12 minutes until they puff, crackle and spread.

Christina Tosi’s Pumpkin Crinkle Cookie Recipe

CT-Pumpkin-Cookies-3-scaled-e1663694777116-pv1uimb9lcxprx8ojwhkhw39n87fusyj09m0cwsz68-qcss3mapdyjkh88y9lgnk3b2pynklsujxvwvayfr4g

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 2 dozen

Ingredients

  • 2 sticks butter, softened
  • 1 ½ C. granulated sugar
  • ¼ C.  light brown sugar
  • 1 egg
  • 1 ¼ C. pumpkin, canned
  • 1 ½ tsp. Spice Islands® Pure Vanilla Extract
  • 3 C. all-purpose flour
  • 2 tsp. Clabber Girl® Baking Powder
  • ¾ tsp. salt
  • ¼ tsp. Spice Islands® Ground Saigon Cinnamon
  • Scant pinch Spice Islands® Ground Nutmeg
  • ½ C. butterscotch chips
  • ¼ C. white chocolate chips
  • 1 C. confectioner’s sugar

Directions

  1. Heat oven to 350F.
  2. In a large bowl, mix together butter and sugars until well combined.
  3. Stir in the egg, pumpkin and vanilla and mix until well combined, orange and fluffy.
  4. Stir in the flour, baking powder, salt, cinnamon and nutmeg and mix just until combined. Stir in the butterscotch and white chocolate chips.
  5. Scoop and roll the dough into golf-sized balls, roll in powdered sugar and place on greased baking sheets 2-inches apart.
  6. Bake for 10-12 minutes until they puff, crackle and spread.

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