Pumpkin Crinkle Cookies + Video
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Pumpkin Crinkle Cookies are light, soft, and cake-like with warm, flavorful pumpkin spices. You’ll love this easy fall cookie coated in powdered sugar that cracks as it bakes.
If you’re a fan of powdered sugar covered donuts or other crinkle cookies, and are a fan of pumpkin (of course), then you’ll love these Pumpkin Crinkle Cookies.
I typically pair pumpkin with chocolate. In cookies, cake, brownies, or bread. But sometimes pumpkin needs to shine on its own, with those warm pumpkin spices.
Pumpkin Crinkle Cookies
Pumpkin crinkle cookies are made from a soft and sticky pumpkin spice batter rolled in a layer of granulated sugar to hold its shape and give it a slightly crisp exterior. It’s then rolled in a layer of powdered sugar to create a beautiful contrast in colors when the cookie cracks during baking.
These cookies are soft and cake-like. Light and airy. Moist and flavorful. The powdered sugar on the outside creates an added measure of sweetness and a fun design. My kids especially went crazy for them! A beautiful fall cookie to try!
Tips for Success
- FYI: This cookie dough is soft, thick, and wet. This is ok. The soft batter will spread and crackle nicely.
- Use a small cookie scoop. I used a #50 scoop. (Note: The higher the number the smaller the scoop. A #60 would also work great. I would NOT use a #40 or #30 for these.) The small size keeps the cookies puffy instead of flat.
- Coating in two different kinds of sugars. First you will coat the cookie dough in granulated sugar. Shake off any excess. This sugar helps with sticking and to hold the shape of the dough. (This cookie dough will not be completely round, and may spread/flatten some.) The granulated sugar also gives it a slightly crunchy exterior. Then you will coat the cookie dough in powdered sugar. Let this be coated on THICK. (Do NOT shake off excess.) You may even want to squeeze the cookie dough gently to pack the powdered sugar onto the cookie — because some powdered sugar will dissolve into the cookie itself.
- Use a silicone baking mat. I can only see these cookies coming off of a silicone baking mat or parchment paper with success. They do try and stick because of all the sugar.
Pumpkin Crinkle Cookies
Pumpkin Crinkle Cookies are light, soft, and cake-like with warm, flavorful pumpkin spices.
- 2 cups all-purpose flour (stir, spoon, & level)
- 1 Tbsp pumpkin pie spice
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup oil (canola/vegetable)
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 cup pumpkin puree (not pie filling)
- 1 tsp vanilla extract
- 1/2 cup granulated sugar
- 1 cup powdered sugar
- Preheat oven to 350 degrees Fahrenheit. Line baking sheets with a silicone baking mat or parchment paper.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the oil, brown sugar, granulated sugar, egg, pumpkin, and vanilla. Fold in dry ingredients until just combined. Dough will be thick, soft, wet and sticky.
- Place sugars for rolling in two separate bowls. Use a #50 scoop (a heaping Tablespoon) and drop batter directly into the bowl of granulated sugar. Swirl bowl or use a spoon to coat the dough in sugar. Shake off excess. Roll dough in hands to smooth edges. Then coat the dough in powdered sugar. Do NOT shake off excess. Squeeze the powdered sugar gently around the dough and place it on the prepared baking sheet 2-inches apart. (Dough may spread/flatten some before baking. It is quite soft. This is ok.) Repeat process quickly to fit 12 cookies on the pan. Bake immediately. (Prepare cookies just before placing in oven. If the dough sits too long it will absorb the powdered sugar.)
- Bake at 350˚F for 9-10 minutes, until puffy and cracked. The cookies should be soft and matte (not wet/shiny) where the cracks are. Do not over-bake. Cool slightly, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.
*Dough is soft and doesn't hold its shape like other cookie dough. Do your best to work with it gently.
*Powdered sugar will continue to absorb into the cookies the more days they are stored. They look the best the day they are baked.
31 Comments on “Pumpkin Crinkle Cookies + Video”
The best cookies ever thank you 👍
I’m so glad you think so! Thanks for your comment Rachel!
These cookies are sooooo good. I thought the double sugar roll seemed unnecessary but did it anyway and I am very glad I did. The cookies are fluffy and tender and just the perfect fall cookie. I have a feeling I will make them often.
Yes, the double sugar helps the powdered sugar stick better creating those beautiful cracks. So glad you enjoyed the cookies!
Loved these cookies but I will mention that the vanilla is missing from the ingredients list. 😁
Glad you loved the cookies! I just double checked and the vanilla is listed underneath the pumpkin puree. You made me nervous though! Haha. Thanks for looking out for me anyway.
First time making these – very yummy! My cookies baked more upward than outward though, they look like little mountains – haha! Still fully baked and yummy!
Any idea why that might happen?
Glad they were yummy! My first thought about them peaking is that the flour wasn’t measured properly. If it’s packed in at all it will result in excess flour. I like to stir/fluff it up, then spoon it into the cup, and then level it off. Another reason could be differences in altitude. Another idea would be that your oven runs hot and that caused them to rise high before they had time to spread out. Hope this helps!
Can these cookies be frozen?
They will probably be a little tricky to freeze. You’d have to do them in flat layers with parchment paper in-between and then wrap the tray well. The powdered sugar will most likely dissolve completely. And I do worry they will be sticky as they thaw due to the moisture from the pumpkin. If you try it out, let me know how it goes.
I love anything pumpkin. I have made other types of crinkle cookies.
I plan to make these pumpkin crinkle cookies soon.
Should I chill the dough after mixing it up or just work with it as is ?
No need to chill the dough, but it will be sticky. You will definitely want a cookie scoop. The video in my post should help show you how to make it, if you have any more questions.
These were easy and delicious! More cakey but I was a fan. Thanks for the recipe!! Will make again.
Yay! I’m so glad you enjoyed these cookies Shelley!
I currently have this baking in the oven! If they taste as good as the dough, then these definitely won’t last long in the house!!
Made these last night for my Thanksgiving cookie platter. Absolutely delicious and a beautiful addition! Thank you for the recipe.
Fabulous! Thanks for taking the time to share your review Lora!