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Pumpkin Crinkle Cookies are the perfect cookie for the fall season – with the perfect combination of a chewy texture, tons of pumpkin spice flavor, and those iconic crackly powdered sugar edges.
For more pumpkin cookies be sure and try Pumpkin Cheesecake Whoopie Pies and Bakery Style Pumpkin Chocolate Chip Cookies.
Delicious Pumpkin Crinkle Cookies
You’re going to love these chewy pumpkin crinkle cookies! They’re loaded with pumpkin flavor thanks to the generous amount of seasonal spices such as cinnamon, ginger, and cloves.
The best part is that they are completely homemade – no cake mix needed here! I love quick and easy cake mix cookies but there is something so warm and comforting, and delicious, about making cookies from scratch with simple baking ingredients.
Crinkle cookies are such a fun cookie to make because you get to roll the dough balls in sweet powdered sugar. The kids love this part! As the cookies bake, they start to crinkle and crack, which makes the cookies have that iconic and classic crinkly look on the outside.
Pumpkin crinkle cookies are the perfect treat for your pumpkin spice fix because of their rich pumpkin flavor, chewy and crispy edges, and the snowy powdered sugar coating.
Ingredients Needed For Pumpkin Spice Crinkle Cookies
Easy pumpkin crinkle cookies are simple to make – with a mixture of dry ingredients + a mixture of wet ingredients, that get mixed together to form the crinkle cookie dough wit pumpkin. Here is what you’ll need to make them.
- All-purpose Flour : I use unbleached all-purpose flour.
- Pumpkin Pie Spice
- Baking Powder
- Baking Soda
- Salt : I use sea salt or fine kosher salt.
- Butter : I prefer baking with salted butter so that is what I use in the cookie recipe. Unsalted butter can be used, just adjust the salt as needed or leave it depending on preference.
- Granulated Sugar
- Light Brown Sugar : When measuring, be sure to pack the brown sugar into the measuring cup to correctly measure the 1/2 cup needed. You will know it’s packed when it retains its shape when dumped into the mixing bowl.
- Large Egg
- Pure Pumpkin Puree : This is canned 100% pure pumpkin, it is not the pumpkin pie filling. Just pure real pumpkin is what we want.
- Vanilla Extract
- Powdered Sugar : This is what gives the cookies that iconic crinkle exterior.
How To Make Homemade Pumpkin Crinkles (Printable Recipe Card)
Preheat the oven to 350 degrees F. Line a rimmed cookie sheet(s) with parchment paper and set aside.
In a small mixing bowl whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside for now.
In a large mixing bowl using an electric mixer, or use the stand mixer with the paddle attachment, beat the butter, granulated sugar, and light brown sugar until its lighter in color and fluffy; about 1-2 minutes.
Add in the large egg and beat on low speed just until combined.
Add in the pure pumpkin and vanilla extract, beat on low speed just until combined.
Gently stir the dry ingredients into the wet ingredients, and stir just until combined and no flour streaks remain in the dough. The dough should be soft and slightly sticky. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Use a medium cookie scoop to scoop out the dough and drop it directly into the bowl with powdered sugar in it. Gently roll the dough ball around until it’s fully coated in the powdered sugar. Then, use your hands to gently shape it into a round and smooth ball. Place 12 cookie balls per cookie sheet.
Bake for 14-18 minutes or until the tops are puffed up, cracks appear on the top of each cookie, and the edges are set.
Let the cookies cool on the warm cookie sheet for 5 minutes and then transfer them to a cooling rack (wire rack) to finish cooling.
How To Store Pumpkin Crinkle Cookies
Store leftover cookies, once cooled to room temperature, in an airtight container at room temperature. They will stay fresh for up to 5 days – but good luck getting them to last that long 😉
Recipe Tips For Success
- Make sure you are using canned 100% pure pumpkin and NOT the pumpkin pie filling. They are similar looking cans but completely different things.
- For the best crinkles, be very generous with the powdered sugar! If you skimp, or don’t take the time to thoroughly coat the dough balls in it, the cookies won’t have that bold, snowy, crinkly look.
- Chilling the dough is technically not required, but chilling the cookie dough for 30 minutes in the fridge makes it so much easier to roll. I highly recommend not skipping the chill time.
- Line the cookie sheets with parchment paper for the best results. Parchment paper allows the cookies to bake more evenly and it also prevents the bottoms of the cookies from being brown. I have noticed a HUGE difference in my cookies since only using parchment paper when baking them.
More Must Try Pumpkin Recipes
- Pumpkin Cheesecake Layered Pudding Dessert
- Chocolate Chip Streusel Pumpkin Cake
- Pumpkin Tres Leches Cake
- Pumpkin Magic Bars
- Pumpkin Cheesecake Bars
- Glazed Pumpkin Donut Muffins
- Pumpkin Pie Pecan Cobbler
- Pumpkin Chocolate Chip Bars
- Pumpkin Icebox Cake
Pumpkin Crinkle Cookies
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt (I use kosher salt or sea salt)
- 1/2 cup (1 stick) salted butter softened
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/2 cup pure pumpkin
- 2 teaspoons vanilla extract
- 1½ cups powdered sugar
Instructions
- Preheat the oven to 350℉. Line a rimmed cookie sheet(s) with parchment paper and set aside.
- In a small mixing bowl whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside for now.2 cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large mixing bowl using an electric mixer, or use the stand mixer with the paddle attachment, beat the butter, granulated sugar, and light brown sugar until its lighter in color and fluffy; about 1-2 minutes.1/2 cup (1 stick) salted butter, 3/4 cup granulated sugar, 1/2 cup packed light brown sugar
- Add in the large egg and beat on low speed just until combined.1 large egg
- Add in the pure pumpkin and vanilla extract, beat on low speed just until combined.1/2 cup pure pumpkin, 2 teaspoons vanilla extract
- Add the dry ingredients into the wet ingredients, and beat on low speed just until combined and no flour streaks remain in the dough. The dough should be soft and slightly sticky. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Put the powdered sugar into a bowl or shallow dish.1½ cups powdered sugar
- Use a medium cookie scoop (1.5 to 2 tablespoons of dough) to scoop out the dough and drop it directly into the bowl of powdered sugar. Gently roll the dough ball around until it's fully coated in the powdered sugar. Then, use your hands to gently shape it into a round and smooth ball. Place 12 cookie balls per cookie sheet. *Don't skimp on the powdered sugar, make sure the doughy ball is fully and well coated in it. Add more powdered sugar to the bowl if needed.
- Bake for 14-18 minutes or until the tops are puffed up, cracks appear on the top of each cookie, and the edges are set.
- Let the cookies cool on the warm cookie sheet for 5 minutes and then transfer them to a cooling rack (wire rack) to finish cooling.
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