Pumpkin Crinkle Cookies Recipe

I start getting serious about pumpkin baking as soon as the weather gives me the tiniest hint of fall. It doesn’t even have to be cold yet. If I wake up to a gray morning or see a few leaves starting to change, I’m already reaching for pumpkin puree and pumpkin pie spice.

These Pumpkin Crinkle Cookies are one of the cookies I love making when I want something soft, sweet, and very fall without spending half the day in the kitchen. I don’t need a mixer, the dough comes together in one bowl plus the dry ingredients, and the finished cookies have those pretty cracks that make them look like I put in way more effort than I actually did.

The first time I made them, the dough honestly threw me off. I was used to cookie dough being firm enough to scoop and roll without much trouble. This dough is very soft. My first reaction was basically, “There is no way this is going to make a cookie ball.” I was wrong.

Once I coated the dough in granulated sugar, it became much easier to handle. After the powdered sugar went on, everything came together even better. I ended up with little puffy cookies with a soft, almost cake-like center and a snowy coating broken up by all those beautiful cracks.

I especially like making these small. They are soft enough that a couple bites feels just right, and the smaller size helps me get those nice rounded, puffy cookies instead of something too flat or oversized.

What Makes These Pumpkin Cookies So Good

I think the pumpkin pie spice is what makes these cookies taste like fall right away. I get cinnamon, ginger, and that little bit of warm spice that makes the whole kitchen smell wonderful while the cookies bake.

The pumpkin puree adds more than pumpkin flavor, too. I find it gives these cookies that soft, tender texture that makes me want to grab another one before the first one is even finished.

I also like the combination of brown sugar and granulated sugar in the dough. The brown sugar gives me a deeper sweetness, while the granulated sugar helps keep the cookies light enough to pair nicely with the powdered sugar coating.

And then there are the cracks. That’s probably my favorite part. I roll each little mound first in granulated sugar and then generously in powdered sugar. As the cookies puff in the oven, the outside splits and the darker pumpkin cookie shows through.

I don’t try to make the cracks perfect. Actually, I think they look better when they’re a little uneven. That’s part of the charm of a crinkle cookie.

Ingredients I Used for the Recipe

• 2 1/4 cups all-purpose flour: I use this as the main dry ingredient to give the cookies enough structure while keeping them soft.
• 1 teaspoon baking powder: I use baking powder to help the cookies puff up as they bake.
• 1/4 teaspoon baking soda: I add a small amount to help with the cookie’s texture and rise.
• 3/4 teaspoon salt: I use salt to balance all the sweetness and bring out the pumpkin and spice flavors.
• 2 teaspoons pumpkin pie spice: I use this for that warm cinnamon-and-spice flavor that makes these taste like fall.
• 1 cup firmly packed light brown sugar: I use brown sugar for sweetness and a little extra depth in the cookie.
• 1/2 cup granulated sugar: I use this in the dough for sweetness and another 2/3 cup for coating the dough before the powdered sugar.
• 3 large eggs, at room temperature: I use the eggs to bring the wet ingredients together and help give the cookies their soft texture.
• 1/2 cup canned pumpkin puree: I use plain pumpkin puree for pumpkin flavor and moisture. I make sure I don’t accidentally grab pumpkin pie filling.
• 1 teaspoon vanilla extract: I add vanilla because I like the way it rounds out the pumpkin and brown sugar.
• 4 tablespoons unsalted butter, melted and cooled: I use melted butter for richness and flavor. I let it cool before mixing it in.
• 1 cup powdered sugar: I use this for the final coating that gives the cookies their classic crinkle-cookie appearance.

I always separate the granulated sugar and powdered sugar into different shallow bowls before I start rolling. I learned this the slightly annoying way by getting halfway through and realizing I had everything ready except the bowls. It is a small thing, but having them beside me makes the rolling process much easier.

I also make sure I’m using pumpkin puree rather than pumpkin pie filling. They aren’t interchangeable here. I want the plain puree because I’m already adding the sugar and spices myself.

How to Make Pumpkin Crinkle Cookies?

Step 1 – Get the Oven and Baking Sheets Ready

I start by heating my oven to 325°F. I line two large baking sheets with parchment paper and leave them ready to go.

I like having the pans prepared before I mix the dough because once I start rolling these cookies, I don’t want to stop and fuss with parchment paper. I also use a cold baking sheet when placing the dough balls on it, which helps me keep the dough from getting warm before it reaches the oven.

Step 2 – Melt and Cool the Butter

I melt the 4 tablespoons of butter and then set it aside to cool. I don’t want to pour very hot butter into the egg mixture, so I give it a little time while I prepare everything else.

This is one of those tiny steps I used to rush. Now I just melt the butter first and let it sit while I whisk the dry ingredients. By the time I need it, it’s usually ready.

Step 3 – Mix the Dry Ingredients

I whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice in a medium bowl. I make sure everything is evenly mixed and then set the bowl aside.

I don’t overthink this part. I just want the baking powder, baking soda, salt, and spice distributed through the flour so I don’t end up with a bite that’s heavy on spice or salt.

Step 4 – Whisk the Pumpkin Mixture

I grab a larger mixing bowl and whisk together the brown sugar, 1/2 cup granulated sugar, eggs, pumpkin puree, and vanilla. I keep whisking until the mixture looks smooth.

Then I add the cooled melted butter and whisk again until everything is blended. The mixture gets nice and creamy, and this is where I start getting that pumpkin-cookie smell even though the cookies haven’t reached the oven yet.

Step 5 – Bring the Dough Together

I use a rubber spatula to fold the dry mixture into the pumpkin mixture. I stop as soon as I don’t see dry flour anymore.

The dough will be very soft. I really want to stress that because the first time I made these, I thought I’d done something wrong. I hadn’t. This is simply a much softer dough than I was expecting.

I let the dough rest for about 10 minutes. While it’s resting, I put the 2/3 cup granulated sugar into one shallow bowl and the powdered sugar into another.

Step 6 – Roll the Soft Dough in Sugar

I use a small cookie scoop and drop about one heaping tablespoon of dough directly into the granulated sugar. I don’t try to roll it in my hands first because the dough is too soft for that.

I spoon some granulated sugar over the top and gently push the dough around the bowl. Once the outside is covered, I can handle it much more easily.

I use my palm to gently form the sugared dough into a small ball. I don’t squeeze it or work it too much. I just cup my hand around it and give it enough shape to hold together.

Step 7 – Add the Powdered Sugar

I put the sugared dough ball into the powdered sugar and roll it around until it’s completely coated. I like a generous coating here because some of that powdered sugar disappears into the cracks as the cookies bake.

If I barely coat them, I don’t get quite the snowy look I want. So I don’t worry about using a little extra powdered sugar on the outside.

Step 8 – Arrange the Cookies on the Pans

I place each coated dough ball on the parchment-lined baking sheet, leaving at least 2 inches between cookies. I usually get about 12 cookies on each pan.

I work fairly quickly at this point. The dough is easier to manage after the sugar coating, but I still don’t want it sitting around getting warm and soft. Once I have one pan filled, I put it in the oven while I keep forming the rest.

Step 9 – Bake Until Puffy and Cracked

I bake the cookies at 325°F for about 14 minutes. I look for cookies that have puffed up and developed those obvious cracks across the powdered sugar.

They can still look soft in the cracks when I pull them out. I don’t wait for them to look completely firm because that can leave me with cookies that aren’t as soft once they cool.

Step 10 – Cool Before Serving

I let the cookies cool on the baking sheet for about 10 minutes. Then I transfer them to a wire rack to cool completely.

This part is hard for me because they smell so good, but I really do get a better texture when I let them finish cooling. The centers stay soft while the outside settles into that lovely crinkled surface.

Tips I Learned From Making These

• I keep the cookies small. I use a small cookie scoop, around 1 1/2 inches wide, because smaller cookies consistently puff nicely and develop pretty cracks.
• I don’t panic over the soft dough. The dough is supposed to be soft. The granulated sugar coating is what makes it manageable enough to shape.
• I coat twice. I use granulated sugar first and powdered sugar second. I don’t skip the first coating because it makes the soft dough much easier to handle.
• I don’t overwork the dough. Once I add the flour mixture, I fold just until everything is combined. I don’t keep stirring after the flour disappears.
• I read through the whole recipe first. This is especially useful here because the dough behaves differently from a typical firm cookie dough.
• I use plain pumpkin puree. I always check the can before opening it because pumpkin pie filling has added ingredients that I don’t need in this recipe.
• I don’t add lots of extra flour. If the dough truly won’t hold even a soft mound after the sugar coating, I can add a few tablespoons of flour. I don’t go beyond 1/4 cup additional flour because I still want that soft texture.
• I use a cold baking sheet. I find it helpful to place the dough on a cold parchment-lined pan rather than starting with a warm sheet from the previous batch.
• I don’t judge them straight from the oven. The cookies look very soft when they come out. After cooling, they settle into the texture I’m looking for.
• I store them simply. I keep the cooled cookies in an airtight container at room temperature, where they stay good for about 3 to 4 days.

How I Store the Cookies When I Have Extras

Most of the time, I don’t have many extras because these disappear faster than I expect. But when I make a big batch, I keep them in an airtight container at room temperature and try to eat them within a few days.

I can also freeze the cookies for up to about 2 months. I layer them between sheets of wax paper or parchment and put them in an airtight container before freezing.

I’ll be honest about the freezer version. They are still good, but the texture can be a little softer after thawing, and the powdered sugar coating isn’t quite as pretty as it was on the first day.

For me, that’s a perfectly acceptable tradeoff when I don’t want good cookies going to waste. I just let them thaw and enjoy them with coffee or a cup of tea.

These Pumpkin Crinkle Cookies have become one of those recipes I like having around once pumpkin season starts. I get plenty of pumpkin flavor without needing complicated ingredients, and I don’t have to pull out my mixer or spend forever shaping perfect cookies.

I especially love that slightly messy moment when the powdered sugar splits open and the pumpkin-colored cookie shows through. Every cookie comes out a little different, and I think that’s what makes them feel homemade.

When I want a soft pumpkin cookie with warm spices and a sweet, snowy outside, this is the recipe I reach for. I just have to remember one thing every single time: don’t panic when I see that soft dough. Once the sugar gets involved, everything works out.

Print Recipe

Pumpkin Crinkle Cookies Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Dessert

Difficulty: Easy Prep Time Cook Time Rest Time Total Time 49 hrs

Cooking Temp: 325  C Servings: 24 Estimated Cost: $ 10 Calories: 123 kcal

Best Season: Fall, Autumn, Thanksgiving

Description

I make these soft Pumpkin Crinkle Cookies with pumpkin puree, warm pumpkin pie spice, brown sugar, and a snowy powdered sugar coating. I love how easily the soft dough turns into puffy, tender cookies with beautiful cracks after baking.

ingredients

Servings

Cookie Dough

• 2 ¹⁄₄ cups all-purpose flour
• 1 teaspoon baking powder
• ¹⁄₄ teaspoon baking soda
• ³⁄₄ teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 cup light brown sugar (firmly packed)
• ¹⁄₂ cup granulated sugar (for the dough)
• 3 large eggs (at room temperature)
• ¹⁄₂ cup canned pumpkin puree (use plain pumpkin puree, not pumpkin pie filling)
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter (melted and cooled)

Cookie Coating

• ²⁄₃ cup granulated sugar (for coating)
• 1 cup powdered sugar (for coating)

Instructions

Prepare and Mix

1. Prepare the oven and pans

   I heat my oven to 325°F and line two large baking sheets with parchment paper. I keep the baking sheets cold until I'm ready to place the cookies on them.
   I leave at least 2 inches between cookies when arranging them.

2. Melt and cool the butter

   I melt the butter and set it aside to cool while I prepare the other ingredients. I don't add very hot butter to the egg mixture.
   Cooling the melted butter helps keep the egg mixture from getting too warm.

3. Whisk the dry ingredients

   I whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice together in a medium bowl until evenly combined.
   I make sure the leavening, salt, and spice are distributed through the flour.

4. Mix the pumpkin mixture

   I whisk the brown sugar, 1/2 cup granulated sugar, eggs, pumpkin puree, and vanilla in a large bowl until smooth. I add the cooled melted butter and whisk again until blended.
   I use plain pumpkin puree rather than pumpkin pie filling.

5. Combine the dough

   I fold the dry ingredients into the pumpkin mixture with a rubber spatula, stopping as soon as I no longer see dry flour.
   The dough will be very soft. I don't keep mixing once the flour disappears.

6. Rest the dough

   I let the dough rest for about 10 minutes. While it rests, I place the 2/3 cup granulated sugar and 1 cup powdered sugar into separate shallow bowls.
   The short rest gives me time to prepare the coating bowls before shaping.

Shape and Coat

1. Scoop into granulated sugar

   I use a small cookie scoop to drop about one heaping tablespoon of soft dough directly into the granulated sugar. I spoon sugar over the top and gently move the dough around until the outside is coated.
   I don't try to roll the bare dough in my hands because it is too soft.

2. Shape the cookie balls

   Once coated in granulated sugar, I gently use my palm to form each portion into a small ball without squeezing or overworking it.
   I keep the cookies small, using roughly a 1 1/2-inch scoop for nicely rounded, puffy cookies.

3. Coat with powdered sugar

   I place each sugared dough ball into the powdered sugar and roll it around until it is generously and completely coated.
   I use a generous powdered sugar coating because some of it disappears into the cracks during baking.

4. Arrange on baking sheets

   I place the coated dough balls on the parchment-lined baking sheets, leaving at least 2 inches between them. I usually place about 12 cookies on each pan.
   I work fairly quickly so the soft dough does not become unnecessarily warm.

Bake and Cool

1. Bake the cookies

   I bake the cookies at 325°F for about 14 minutes, until they are puffed and have obvious cracks across the powdered sugar.
   The cookies can still look soft in the cracks when I take them from the oven. I don't wait for them to look completely firm.

2. Cool before serving

   I let the cookies cool on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely.
   The cookies settle as they cool, leaving the centers soft and the outside nicely crinkled.

Nutrition Facts

Servings 24

---

Amount Per Serving

Calories 123kcal

% Daily Value *

Total Fat 3.9 gg6%

Saturated Fat 2.0 gg10%

Trans Fat 0.1 gg

Cholesterol 30 mgmg10%

Sodium 93 mgmg4%

Potassium 49 mgmg2%

Total Carbohydrate 20.5 gg7%

Dietary Fiber 0.5 gg2%

Sugars 12.8 gg

Protein 2.2 gg5%

---

Calcium 16 mg mg

Iron 0.7 mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

I use plain canned pumpkin puree, not pumpkin pie filling. The dough is naturally very soft, so I coat each portion in granulated sugar before gently shaping it and then give it a generous powdered sugar coating. I keep the cookies small for the best puffy shape and leave at least 2 inches between them on the baking sheet. If the dough truly will not hold even a soft mound after sugar coating, I can add a few tablespoons of flour, but I do not add more than 1/4 cup because I want the cookies to stay soft. I store cooled cookies in an airtight container at room temperature for about 3 to 4 days. I can also freeze them for up to about 2 months between layers of wax paper or parchment, although the powdered sugar coating may be less attractive after thawing.

Keywords: pumpkin crinkle cookies, pumpkin cookies, pumpkin spice cookies, crinkle cookies, fall cookies, soft pumpkin cookies, pumpkin dessert