Pumpkin Crinkle Cookies

These pumpkin crinkle cookies are what dreams are made of! They’re soft, pillowy treats with a delightfully crackled powdered sugar coating. 

They capture the coziness of fall with their blend of pumpkin and warm spices. But honestly, these beauties deserve a spot in your baking rotation all year long. 

Each bite delivers the perfect balance of sweetness and spice.

Plus, the tender, cake-like texture makes them impossibly addictive. They’re a welcome treat for any season! 

Why You’ll Love These Pumpkin Crinkle Cookies

Visual Appeal: There’s a striking contrast between the dark pumpkin cookie and its snowy white coating. It makes them perfect for gifting or holiday cookie platters.

Taste Sensation: These cookies are layer upon layer of cozy fall flavor. And the tender centers burst with rich pumpkin and warm spices. Delicious! 

Soft & Perfectly Spiced: You’ll love these cookies’ tender, chewy centers. And they have just the right amount of pumpkin pie spice. Every bite is comforting and indulgent.

Drink Pairing Pro: The cookies complement hot beverages like coffee, tea, and hot chocolate flawlessly. So feel free to double the decadence with a drink. 

Ingredients

• Pumpkin Puree: It provides a moist, tender texture while infusing a warm, earthy pumpkin flavor. Be sure to get pumpkin puree, not pumpkin pie filling. 

• Sugars: Use granulated sugar for sweetness and crisp edges. Light brown sugar makes the cookies soft, chewy, and slightly molasses-y. 

• Unsalted Butter: Melt it first to keep the cookies soft. It adds richness and a robust buttery flavor to every bite. 

• Egg: It makes the dough cohesive while adding structure and moisture. 

• Vanilla Extract: Sweetly aromatic, it adds warmth and complements the pumpkin and spices. 

• All-Purpose Flour: The cookies’ sturdy base. 

• Baking Powder & Baking Soda: They make the cookies rise and create the signature crinkled, puffy texture. 

• Salt: It highlights the spices and the pumpkin flavor. 

• Pumpkin Pie Spice: A blend of warm spices, including cinnamon, nutmeg, and cloves. Use store-bought for convenience, or make your own. 

• Powdered Sugar: I separated this one from the sugars above because you don’t use it in the batter. Instead, it’s the white, snowy topping. It adds sweetness and creates the crinkled coating. 

How to Make Pumpkin Crinkle Cookies

These cookies couldn’t be easier to whip up!

1. Make the dough. Whisk the pumpkin puree, granulated and brown sugars, butter, egg, and vanilla until smooth. Then, whisk the flour, baking powder and soda, salt, and pumpkin pie spice in a separate bowl. Gradually add the second mixture to the first, being careful not to overmix.

2. Chill. Wrap the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours. 

3. Prepare to bake. Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with silicone baking mats or parchment paper. 

4. Roll and coat. Scoop the dough into 1 1/2 tablespoon portions and roll into balls. Roll each ball in the granulated sugar, then coat them in powdered sugar. 

5. Bake. Place the balls 2 inches apart on the baking sheets and bake for 10 to 12 minutes. Bake until the edges are set, but the centers still look slightly underbaked. 

6. Cool and serve. Cool the cookies on the baking sheets for about 5 minutes. Then, let them finish cooling on a wire rack. Enjoy! 

Tips for the Best Pumpkin Crinkle Cookies

I’ve made lots of crinkle cookies over the past several years. Here are my best tips and tricks for getting them (and these, in particular) just right. 

• Go for pure pumpkin. Pumpkin pie filling contains added sugar and spices that can alter the cookies’ taste. 100% pure pumpkin puree is the only way to go. 

• Fresh spices are key. If the only pumpkin pie spice you have is leftover from 3 years ago, it’s time to buy more. You can also make your own by mixing cinnamon, nutmeg, ginger, and cloves. 

• Set the egg out early. Using a room-temperature egg helps it incorporate into the batter more evenly. 

• Go easy on the flour! Use the spoon-and-level method to measure accurately. Don’t pack the flour down when adding it to the measuring cup, either. 

• Remember to chill. The dough balls need at least 2 hours in the fridge. It makes them easier to work with and coat in sugar. It also prevents excessive spreading during baking. This also makes them great make-ahead cookies, as you can chill the dough for up to 3 days. 

• Try yummy variations. Customize your cookies by adding mini chocolate chips or chopped nuts. You can also use a cinnamon sugar coating or substitute gluten-free flour for dietary needs.

How to Store

Have a few leftover cookies? No problem!

To Store: Place them in an air-tight container at room temperature for 3-4 days. For longer storage, keep them in the refrigerator in a sealed container for up to 2 weeks.

To Freeze: Cool the cookies completely, then place them in a single layer in a freezer-safe container. Add parchment paper between layers, and store for up to 3 months. Thaw them at room temperature or gently reheat them in a 325-degree oven for 2-3 minutes.