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 Chocolate Chunk Cake
- No Bake Pumpkin Dream Bars
- Pumpkin Spice Meringue Pumpkins
- No-Bake Pumpkin Nutella Cheesecake
- Dairy-Free Pumpkin Muffins
Best Fall Cookies
I have homemade cookie recipes to satisfy any fall flavor craving!
- Halloween Monster Cookies
- Apple Peanut Butter Oatmeal Cookies
- Ginger Molasses Snickerdoodles
- Chai Snickerdoodles
- Peanut Butter Oatmeal M&M Cookies
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Pumpkin Crinkle Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon corn starch
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup butter room temperature
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup pumpkin puree NOT pumpkin pie filling
- 1 ½ cups confectioners' sugar
Instructions
- Preheat oven to 350°F, and line two large cookie sheets with parchment paper.
- Whisk the flour, salt, baking soda, baking powder, cornstarch, cinnamon, ginger, and cloves together in a medium bowl.
- In a large mixing bowl, use an electric hand mixer to beat the sugar, light brown sugar, and butter until combined and fluffy.
- Add the vanilla extract and egg, and beat until mixed.
- Add the pumpkin puree and continue mixing with the hand mixer.
- Beat in the dry ingredients until just mixed. The cookie dough will be thick and sticky.
- Place a piece of parchment paper on a cutting board or separate baking sheet. Use a 1 1/2 tablespoon cookie scoop to drop balls of dough on the parchment paper.
- Place the dough balls in the freezer for 15-20 minutes.
- Individually drop the dough balls into the powdered sugar, and roll them around until they are well-coated.
- Place the sugared dough balls on the parchment-lined cookie sheets about 2 inches apart (about 12 cookies per sheet), and press the balls down slightly.
- Bake for 13-15 minutes, or until the cookies have almost doubled in size.
- Cool to room temperature, and serve.
Comments & Reviews
can these cookies be frozen
Judy, these cookies can be frozen! Put them into an airtight container or a Ziploc freezer bag and they will last up to three months in the fridge. Thaw them to room temperature before serving, and you may need to add an additional dusting of powdered sugar.
You can also freeze the dough before baking. Place the dough balls onto a cookie sheet without rolling them in the powdered sugar and freeze for at least two hours. Then you can store them in an airtight container or plastic bag in the freezer. When ready to bake, thaw them in the fridge overnight, then roll them in the powdered sugar and bake as directed.
Can this recipe be doubled?
Judy, it most definitely can be doubled!
These cookies are really good however they are a bit lacking in the pumpkin flavor. I will add more spices next time.
These turned out so delicious! I used golden brown sugar so they were not such a pretty color as yours (but that’s what I had on hand.
Lucy-Ann, thank you! I’m so happy to hear that!
Do you use salted or unsalted butter?
Lora, I used unsalted butter, but you can use salted and decrease the amount of salt called for to 1/4 teaspoon if you’d like.