Pumpkin Crinkle Cookies
Soft and sweet with crackly powdered sugar edges, these Pumpkin Crinkle Cookies are a fall season delight!
I can never resist the allure of a good crinkle cookie, like these Peanut Butter Crinkle Cookies. Nor can I resist the temptation of a pumpkin dessert like these freshly baked Pumpkin Spice Cream Cheese Cookies. So, it’s no wonder I love this simple recipe for Pumpkin Crinkles so much.
SAVE THIS EASY PUMPKIN COOKIE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
These pumpkin cookies filled my kitchen with the most magnificent blend of aromas. Rich pumpkin, sweet brown sugar, spicy cloves–this recipe has it all.
After they’ve baked and cooled, the pumpkin crinkle cookies have the most satisfying texture. They’re soft and cake-like on the inside with a thin, crispy outer crinkle, courtesy of a generous amount of powdered sugar. You’ll fall in love at first bite!
Ingredients for Pumpkin Crinkles
Here’s what you need to make your own batch of homemade pumpkin crinkles.
Dry Ingredients—I use all-purpose flour mixed with cornstarch as a base for these cookies, with both baking soda and baking powder added to help the dough rise. Cinnamon, ginger, and cloves bring the best flavoring to these cookies.
Wet Ingredients—Butter is creamed with both granulated sugar and light brown sugar to add substance to the cookies, with large eggs, pumpkin puree, and vanilla extract rounding out the dough.
Extras—A bit of confectioners’ sugar provides the perfect dusting and helps showcase the classic crinkle of these cookies.
A complete ingredient list is included in the printable recipe card at the end of the post!
Equipment Needed
Large mixing bowls and electric mixer (or stand mixer with paddle attachment)
Measuring cups and spoons
Whisk
Rubber spatula or wooden spoon
Small bowl for coating
Cookie scoop or large spoon
Baking sheets with parchment paper
Wire cooling racks
How to make Pumpkin Spice Crinkle Cookies
Prepare: I start by preheating my oven to 350 degrees F and lining two baking sheets with parchment paper.
Dry Ingredients: I combine the dry ingredients listed above in a medium bowl and set it aside.
Wet Ingredients: Then I put the softened butter and both sugars in a large bowl. On medium speed, I beat the sugars and butter together until light and fluffy. Then I mix in the egg and vanilla extract, followed by the pumpkin puree.
Combine: Next, I beat the flour mixture into the wet ingredients to form a thick, sticky dough. I scoop balls of dough onto a sheet of parchment paper, then freeze the cookie dough balls for 15 to 20 minutes.
Add the powdered sugar coating: I add the confectioner’s sugar to a small bowl. Then I drop the balls of cookie dough into the sugar one at a time. I roll them around individually until well coated, then place the cookies onto the lined cookie sheet. I use my hands or the bottom of a glass to slightly flatten the cookie balls.
Bake: I bake the pumpkin cookies until they are nearly double in size. This can take anywhere from 12 to 15 minutes depending on your oven. I let them cool for a few minutes on the sheet, then transfer to a cooling rack to cool completely.
Recipe Tips
I used a 1 1/2 tablespoon cookie scoop to get about 3 dozen pumpkin cookies from this crinkle cookies recipe. You can use a larger scoop, but the recipe will yield fewer cookies, and you’ll need to bake them a few minutes longer.
Be generous with the powdered sugar! If you don’t have excess sugar on the outside of the cookie, the sugar will “melt” into the cookies as they bake, and you won’t get that amazing crinkle effect. When in doubt, use more powdered sugar than you think for rolling crinkle cookies!
These cookies are puffy and soft. For a flatter, chewier cookie, use an extra teaspoon of baking soda and omit the cornstarch.
If you make these cookies with salted butter instead of unsalted, cut the amount of added salt in half.
Have a batch of homemade Pumpkin Spice handy? You can add 1 tablespoon of your favorite pumpkin pie spice mixture to the dough instead of the cinnamon, ginger, and cloves.
Frequently Asked Questions
How do I store Pumpkin Crinkle Cookies?
Store these in an airtight container at room temperature for 3-5 days, or for up to a week in the fridge.
Can I freeze Pumpkin Cookies?
YES! You can freeze the dough or the cookies after they’ve been baked.
Freezing the dough: Place the balls of dough before they have been rolled in confectioner’s sugar onto a baking tray and place them in the freezer for two hours. Put the balls into an airtight container or zip-top bag, and store in the freezer for up to three months.
Thaw in the refrigerator overnight before rolling in powdered sugar and baking as directed in the recipe below.
Freeze after baking: Allow cookies to cool completely on a cooling rack, and place into a Ziploc bag or airtight container. They will be good for up to three months. Thaw them at room temperature before serving. It’s important to know that the powdered sugar probably won’t be as vibrant or the crinkles won’t be as pronounced because the sugar has a tendency to melt into the cookies.
Pumpkin Recipes
Our whole family absolutely devoured these delicious pumpkin crinkle cookies. Try some of my other favorite pumpkin desserts:
Pumpkin Spice Meringue Pumpkins
No-Bake Pumpkin Nutella Cheesecake
Best Fall Cookies
I have homemade cookie recipes to satisfy any fall flavor craving!
Apple Peanut Butter Oatmeal Cookies
Ginger Molasses Snickerdoodles
Peanut Butter Oatmeal M&M Cookies
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Pumpkin Crinkle Cookies
Ingredients
Instructions
Nutrition
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