Pumpkin Crinkle Cookies + Video
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.
Save This recipe
Enter your email below to get a link to this recipe emailed straight to you to save later! Plus be signed up for all new recipes.
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
Ingredients
For Cookies:
- 2 cups (240 g) all-purpose flour, (stir, spoon, & level)
- 1 Tbsp pumpkin pie spice
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup (118 ml) oil, (canola/vegetable)
- ½ cup (100 g) brown sugar, gently packed
- ½ cup (100 g) granulated sugar
- 1 large egg
- 1 cup (244 g) pumpkin puree, (not pie filling)
- 1 tsp vanilla extract
For Rolling:
- ½ cup (100 g) granulated sugar
- 1 cup (120 g) powdered sugar
Instructions
- 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.
Video
Notes
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
Can these cookies be kept in the refrigerator to stay more fresh!
I’ve never stored them in the fridge, so it’s hard to say. I worry about them drying out faster in the fridge because they are a cake-like texture. The powdered sugar will dissolve into the cookies the more days they are stored either way. They look the best the day they are baked.
Hi,
I was making this recipe for thanksgiving, and we used canned pumpkin…I read somewhere that it is the same thing as pumpkin purée, however the “dough” is more liquid than anything…is there anything I can do? My assumption is just more flour. Other than that these cookies are looking splendid.
Canned pumpkin is fine as long as it is not pumpkin pie mix. Off-brands (not Libby’s) tend to be more wet. If it’s thinner than shown in the video, I would throw it in the fridge for 15 minutes or so to help it solidify some before scooping and baking.
These were very tasty. My kind of cookie. Yummy!!!
My biggest concern was making them for a function the day before.
I made them at 7pm and was planning on bringing them to a church luncheon at noon the very next day.when I observed the status of the cookie. They were flatter and the powder sugar looked like the cookies were days old. I would only make this recipe again if I could serve them “right away”. An airtight container did not preserve them in a way that helped me want to serve them. Hope this comment helps others try this recipe with the knowledge of “the end result”.
Yes, they do absorb the powdered sugar the more days they are stored. I mention that in the notes. Sorry if you missed it. Glad they still tasted good!
This is a crazy answer, but l need the answer asap need ti make these today. If l want to make different flavors say pumpkin, chocolate, lemon how do l this recipe to be able to do this thank you in advance I’d appreciate it very very much XOX
Use this recipe for pumpkin.
This recipe for chocolate: https://www.dessertnowdinnerlater.com/double-chocolate-crinkle-cookies/
And this recipe for lemon: https://www.dessertnowdinnerlater.com/soft-baked-lemon-cookies/
Thank you so much for your reply.
Can this dough just be put in the fridge for like 9 hours?
Yes, that should be fine. When you’re ready to bake, I would scoop and coat them and maybe let the dough balls warm up a bit at room temperature before they go in the oven or they may not spread as much if they are very cold.
Just finished baking these. They are wonderful!! I’m bringing them to my family get together tomorrow. Thank you for the wonderful recipe. This will be a fall staple in my house! 🎃🧡🍁
So glad you enjoyed these cookies! Thanks for taking the time to leave a comment of your experience with the recipe.
I see someone asked my question asking if can be frozen. I freeze my chocolate crinkle cookies all the time. And when pull them out just like they where when the went in. So Iam thinking these should be the same. Fingers crossed. Good luck fellow bakers.
The pumpkin makes these cookies extra moist, and so it absorbs a lot of the powdered sugar even by the next day when stored at room temperature. I’d love to hear if anyone freezes these with success.
These are delicious! I do recommend chilling the dough for 15 minutes or so, as I found it extremely soft and difficult to even drop right into the sugar. More like waffle batter than cookie dough. Next time I might blot a little moisture from the pumpkin or even add an extra tablespoon of flour, just for a little stability. 🙂
Some brands of pumpkin puree are definitely more watery than others, but I’m glad you were able to get it to work out!