If you love the warm, comforting flavors of autumn baked into a soft, chewy cookie, then you are going to absolutely adore this Pumpkin Crinkle Cookies Recipe. These little beauties are bursting with pumpkin pie spice goodness and have a delicate crackled sugar coating that makes every bite a perfect balance of tender and sweet. Whether you’re baking for a cozy night in or impressing friends at your next gathering, these cookies bring that seasonal magic right to your kitchen in the most irresistible way.
Ingredients You’ll Need
This Pumpkin Crinkle Cookies Recipe calls for simple, pantry-friendly ingredients that each play a special role in creating the perfect texture and flavor. From the fragrant pumpkin pie spice to the combination of sugars, every component works together to deliver those soft, crinkly cookies you’ll want to make again and again.
- 2 ¼ cups flour: Provides the structure and subtle chewiness to the cookies.
- 1 teaspoon baking powder: Helps the cookies rise and become light and fluffy.
- ¼ teaspoon baking soda: Works with the baking powder to give the ideal texture and slight lift.
- ¾ teaspoon kosher salt: Balances the sweetness and enhances all the warm flavors.
- 2 teaspoons pumpkin pie spice: The soul of the cookie, bringing cozy autumn warmth in every bite.
- 1 cup light brown sugar, packed: Adds deep, caramel notes and moisture to keep cookies soft.
- ½ cup sugar: Sweetens evenly and helps with browning.
- 3 large eggs: Bind everything together and add richness.
- ½ cup pumpkin puree: Infuses the cookies with natural pumpkin flavor and moisture.
- 1 teaspoon pure vanilla extract: Boosts flavor complexity and rounds out the spices.
- 4 tablespoons unsalted butter, softened: Adds creaminess and tenderness.
- â…” cup sugar & 1 cup powdered sugar (for coating): Creates the signature crackly sugar crust on the outside.
How to Make Pumpkin Crinkle Cookies Recipe
Step 1: Prepare Your Oven and Cookie Sheets
First things first, preheat your oven to 350 degrees and line two cookie sheets with parchment paper. This ensures your cookies bake evenly and come off the pan without a fuss.
Step 2: Mix Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, baking soda, kosher salt, and pumpkin pie spice. This step spreads all those lovely spices and leavening agents evenly throughout the dough.
Step 3: Combine Wet Ingredients
In a larger bowl, beat together the brown sugar, ½ cup sugar, eggs, pumpkin puree, and vanilla extract until everything is smooth and well blended. This mixture is where all the moisture and sweetness start to come alive.
Step 4: Add the Butter
Beat in the softened butter until fully incorporated. This adds richness and helps your cookies stay tender and chewy after baking.
Step 5: Incorporate Dry Ingredients
Now it’s time to gradually add the dry ingredients to the wet mixture. Beat until you get a smooth, uniform dough ready for rolling and coating.
Step 6: Prepare the Sugar Coating
Using a small bowl, combine the granulated sugar and powdered sugar. This dual-sugar mix will give your cookies that iconic crinkle look and a subtle crunch.
Step 7: Scoop and Coat the Dough
With a small ice cream scoop, portion out the dough and drop each scoop right into the sugar mixture. Make sure to completely coat each ball of dough before moving on to the next step.
Step 8: Shape and Place on Baking Sheet
Roll the coated dough into a ball using your hands, then place it onto the prepared cookie sheet with a little space between each cookie to allow spreading.
Step 9: Bake to Perfection
Bake your cookies in the preheated oven for 12 to 14 minutes until they’re puffed up and beautifully crinkled on top. Keep an eye on them so they don’t over-bake—you want soft and tender, not dry.
Step 10: Cool Completely
Remove the cookies from the oven and let them cool completely on the baking sheets. This helps the texture set, giving you that delightful melt-in-your-mouth feel.
How to Serve Pumpkin Crinkle Cookies Recipe
Garnishes
While these cookies shine all on their own, a light dusting of extra powdered sugar before serving can elevate their festive look. You could also add a small dollop of whipped cream or a drizzle of caramel sauce for a decadent touch.
Side Dishes
Pair these cookies with a warm cup of chai tea, pumpkin spice latte, or a creamy hot chocolate to complement their spicy pumpkin flavor perfectly. They also make a charming after-dinner treat alongside vanilla ice cream or slow-cooked apple compote.
Creative Ways to Present
For a fun twist, arrange your Pumpkin Crinkle Cookies Recipe on a decorative platter sprinkled with cinnamon sticks or mini sugar pumpkins. You can even sandwich some cream cheese frosting between two cookies to make festive pumpkin cookie sandwiches that’ll be the star at any party.
Make Ahead and Storage
Storing Leftovers
Store your leftover cookies in an airtight container at room temperature to keep them soft and chewy for up to 4 days. If you want a little crunch on the outside, let them sit out uncovered for an hour before enjoying.
Freezing
These cookies freeze beautifully! Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. Freeze for up to 3 months, then thaw at room temperature when ready to enjoy.
Reheating
If you want that just-baked warmth, reheat cookies in a 300-degree oven for 5-7 minutes or microwave them for 10-15 seconds. This brings back the soft texture and enhances those pumpkin spice aromas.
FAQs
Can I use canned pumpkin for this Pumpkin Crinkle Cookies Recipe?
Absolutely! In fact, canned pumpkin puree is perfect and recommended for consistent moisture and flavor. Just make sure you use pure pumpkin, not pumpkin pie filling which has additional sugars and spices.
What if I don’t have pumpkin pie spice?
No problem at all. You can mix your own by combining cinnamon, nutmeg, ginger, and cloves or allspice. This lets you adjust the spice levels to your taste.
How do I know when the cookies are done baking?
Look for puffed-up cookies with cracks forming on the surface. They should still feel soft to the touch and will firm up as they cool.
Can I make this recipe gluten-free?
Yes! Simply swap the regular flour for a gluten-free all-purpose blend that includes xanthan gum to maintain the texture. Your Pumpkin Crinkle Cookies Recipe will turn out just as delightful.
Why do the cookies have a powdered sugar coating?
The powdered sugar coating creates the signature crinkled look while adding a delicate sweetness and slight crunch that contrasts beautifully with the soft interior.
Final Thoughts
If you’re searching for a cozy, crowd-pleasing treat that tastes like autumn wrapped up in a cookie, this Pumpkin Crinkle Cookies Recipe is calling your name. It’s easy to make, uses simple ingredients, and brings all those nostalgic seasonal flavors to life in a soft, crinkled package. I can’t wait for you to bake a batch and share the joy with your loved ones!
Print
Pumpkin Crinkle Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Crinkle Cookies are soft, chewy, and bursting with warm pumpkin spice flavor. Rolled in a sweet powdered sugar coating, they create a perfect fall treat with a delightful crinkled appearance after baking. Easy to make and perfect for festive occasions or cozy afternoons.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
Wet Ingredients
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 3 large eggs
- ½ cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 4 tablespoons unsalted butter, softened
Coating
- â…” cup granulated sugar
- 1 cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, kosher salt, and pumpkin pie spice until evenly combined.
- Combine Wet Ingredients: In a large mixing bowl, beat together the brown sugar, ½ cup granulated sugar, eggs, pumpkin puree, and vanilla extract until smooth and well incorporated.
- Add Butter: Beat the softened unsalted butter into the wet mixture until fully combined and creamy.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, beating until the dough is smooth and well blended.
- Prepare Sugar Coating: In a small bowl, mix together the â…” cup granulated sugar and 1 cup powdered sugar thoroughly.
- Scoop Dough: Using a small ice cream scooper or spoon, scoop portions of dough and drop them into the sugar mixture.
- Coat Dough: Roll each dough scoop completely in the sugar mixture to coat thoroughly, then roll into a ball shape.
- Arrange on Baking Sheet: Place each coated dough ball onto the prepared cookie sheets, spacing them evenly to allow for spreading.
- Repeat with Remaining Dough: Continue scooping, coating, and placing dough balls on the baking sheets until all dough is used.
- Bake: Bake in the preheated oven for 12 to 14 minutes or until cookies are puffed and the crinkle effect appears on the surface.
- Cool: Remove cookies from the oven and allow them to cool completely on the baking sheets before serving or storing.
Notes
- Ensure pumpkin puree is pure and not pumpkin pie filling for best results.
- Do not overbake to maintain soft and chewy texture.
- For extra flavor, consider adding a pinch of cinnamon or nutmeg along with pumpkin pie spice.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Use parchment paper or silicone baking mats to avoid sticking and ease cleanup.
