Gluten-Free Pumpkin Spice Brownie Crinkle Cookies

Ingredients

• 1 Cassavaberry Pumpkin Spice Brownie Mix
• 2 tablespoons melted coconut oil
• ¼ cup water
• 1 teaspoon vanilla
• Powdered sugar, for rolling (We used Wholesome corn-free)

Instructions

1. Pour the Pumpkin Spice Brownie Mix into a large mixing bowl.
2. Add the melted coconut oil, water, and vanilla. Stir until well combined.
3. Refrigerate the dough for 30-45 minutes.
4. Preheat oven to 375°F.
5. Roll the dough into balls, then coat generously in powdered sugar.
6. Place the cookies on a baking sheet, leaving plenty of space between them. Flatten each cookie to about ½-inch thickness with a spatula.
7. Bake for 8–10 minutes.
8. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Frequently Asked Questions

Can I make these crinkle cookies without powdered sugar?
Yes! For a sugar-free crinkle option, roll the cookie dough in coconut milk powder instead of powdered sugar.

How do I get the best crinkle effect?
Be generous when coating the cookie dough with powdered sugar. Flattening the cookies to about ½ inch thick before baking also helps create their signature crinkled appearance.

How should I store Pumpkin Spice Brownie Crinkle Cookies?
Store cooled cookies in an airtight container at room temperature. Refrigerate or freeze for longer storage.