Pumpkin crinkle cookies are made with easy cookie dough, pumpkin puree, and pumpkin pie spice. All rolled in powdered sugar. As the cookies bake, they'll crack and crinkle on the outside, giving them their signature look.
These cookies are great for a cozy night in, a fall-themed party, or even as a homemade gift. They're sure to be a hit with anyone who loves pumpkin spice!
Soft and Chewy Pumpkin Cookies
If you love all things pumpkin, as much as I do, then you'll love these pumpkin crinkle cookies.
This is the perfect cookie recipe to introduce the Fall season. They're soft, chewy, and full of delicious pumpkin spice flavor.
After making a few Fall cookie recipes lately for the blog, this one was definitely my daughter's favorite! She's been asking for one as her treat each day. I stored them in a freezer bag and they froze beautifully. You could definitely make these for a holiday cookie exchange.
Recipe Ingredients
All the ingredients are pretty straightforward for this recipe. Here's an overview of what you'll need, but you can grab a detailed ingredients list in the recipe card at the bottom of this blog post.
- ALL-PURPOSE FLOUR - This is the base of the cookie dough. Make sure to measure the flour correctly by stirring, spooning, and leveling it.
- PUMPKIN PIE SPICE - Store-bought pumpkin pie spice is so easy to add to baking recipes. It's a combination of cinnamon, nutmeg, ginger, and allspice. If you don't have pumpkin pie spice, you can use a mixture of cinnamon and nutmeg.
- BAKING POWDER - Helps the cookies rise while baking.
- BAKING SODA - Helps the cookies spread in shape.
- SALT - Just a little bit enhances the flavor.
- PUMPKIN PUREE - Creates that soft and chewy texture plus adds flavor! Make sure to use pumpkin puree and not pumpkin pie filling.
- GRANULATED SUGAR - Adds sweetness and helps the cookies to fluff up a little.
- BROWN SUGAR, PACKED - Adds the perfect caramel flavor.
- VEGETABLE OIL - Vegetable oil will moisten the cookie dough. You can also use butter or canola oil.
- EGG - Helps to hold the dough together.
- VANILLA EXTRACT - Adds flavor to the cookies. Almond extract would also be good too!
HELPFUL TIP – To get that perfectly soft and chewy consistency, do not overbake these cookies! You want them to be slightly underbaked in the center so that they stay soft and chewy.
How To Make Pumpkin Crinkle Cookies
These cookies are quick and easy. Here's an overview of how to make them with full instructions in the recipe card at the bottom of this post.
- DRY INGREDIENTS - Whisk flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl.
- WET INGREDIENTS - Mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg and vanilla extract in a large bowl.
- COMBINE - Now add the dry ingredients to the wet ingredient bowl. Mix together until it is just combined.
- DROP - Add 1 tablespoon of cookie dough to a bowl of granulated sugar. Roll it around, then place it in the powdered sugar bowl to roll around again.
- BAKE - Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes at 350°F, or until the edges are set and the centers are slightly soft.
Helpful Tip: The cookie dough will be too soft to hold before adding it to the sugar bowl to roll. Use a spoon or cookie scoop to measure out 1Tbsp of dough into the bowl and roll it around. Once it's coated with sugar it will be easier to form into a round shape.
How To Store
- ROOM TEMPERATURE - If you plan on eating these within a few days, If you plan on enjoying your cookies within a few days, storing them at room temperature is the best option. Simply place them in an airtight container and keep them in a cool, dry place away from direct sunlight. This will help prevent them from becoming stale or too soft.
- FRIDGE - If you need to keep your cookies for a longer period of time, storing them in the fridge is a good option. Place them in an airtight container and keep them in the fridge for up to a week.
- FREEZER - My personal favorite way to store cookies is in the freezer! Just place them in an airtight freezer bag and store them for up to 6 months. You can eat them frozen or let them thaw for 10 minutes.
Recipe Tips
- Do not overmix the dough – Overmixing the dough can cause gluten to produce dense cookies. Just mix enough for the cookie dough to be combined.
- Bake one batch at a time – It’s easier to get evenly baked cookies, otherwise, you have to rotate pans halfway through. Cookies only take 8-10 minutes to bake so I prefer to do one batch at a time.
- Drop dough into sugar – The cookie dough is very soft and hard to form into a ball. It's much easier to use a cookie scoop or spoon to drop tablespoons of dough into the granulated sugar and roll it around. This makes it easier to form a ball. Then just add it to the powdered sugar for the final coating.
Serving Suggestions
Now that you've baked your delicious pumpkin crinkle cookies, it's time to serve them up! Here are some serving suggestions to make the most of your sweet treats:
- GLASS OF MILK - These are the perfect treat to enjoy with a cold glass of milk. The creamy milk balances out the sweetness of the cookies, creating a delicious flavor combination. Make sure to dunk your cookies in the milk too.
- COFFEE - The warm, comforting flavors of coffee complement the spicy notes of the cookies, creating a cozy and comforting treat.
- DESSERT - Pumpkin crinkle cookies make a great dessert on their own, but you can also dress them up with some additional toppings. Try serving them with a dollop of whipped cream or a scoop of vanilla ice cream.
- GIFT - If you're looking for a thoughtful and delicious gift idea, consider packaging these up in a cute box or bag. Tie it up with a ribbon and include a handwritten note for an extra special touch. These would be perfect for a cookie exchange!
Variations of Pumpkin Crinkle Cookies
While the classic recipe version is always a crowd-pleaser, you can also try a few variations to the recipe:
- CHOCOLATE CHIPS - Just mix in a cup of chocolate chips to the batter. You can use semisweet, milk, or dark chocolate chips depending on your preference.
- PECANS - Chop up a cup of pecans and mix them in for a nice crunch and flavor.
- CREAM CHEESE - For a richer and creamier version of pumpkin crinkle cookies, soften 4 ounces of cream cheese and mix it in with the butter and sugar before adding the rest of the ingredients. The cream cheese adds a tangy flavor and texture to the cookies.
- MAPLE GLAZE - Drizzle the glaze over the cooled cookies and let it set. Mix together 1 cup of powdered sugar, 2 tablespoons of maple syrup, and 1-2 tablespoons of milk until smooth.
FAQS
If you want your pumpkin crinkle cookies to be more chewy, try adding an extra egg yolk to the recipe. This will add more moisture to the cookies, resulting in a chewier texture. Another option is to slightly underbake the cookies, as this will also give them a softer, chewier texture.
Pumpkin crinkle cookies are soft, cake-like cookies that have a crackly, crinkled top. Pumpkin crumble cookies, on the other hand, are more like traditional oatmeal cookies, with a crumbly texture and a streusel-like topping.
Be sure to measure your ingredients accurately and avoid overbaking them. You can also try adding a tablespoon of sour cream or cream cheese to the dough, as this will add moisture to the cookies. Finally, be sure to store your cookies in an airtight container to help them retain their moisture.
With their soft and chewy texture and warm pumpkin spice flavor, these pumpkin crinkle cookies are sure to be a hit with your family and friends.
Remember, you can customize this recipe to your liking by adjusting the amount of spices or adding in extras like chocolate chips or nuts. You can also make them ahead of time and store them in an airtight bag in the freezer for up to 6 months!
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Pumpkin Crinkle Cookies
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar - packed
- ½ cup vegetable oil - or canola oil
- 1 large egg - beaten
- 1 teaspoon vanilla extract
For Rolling
- 1 cup powdered sugar
- ½ cup granulated sugar
Instructions
- Preheat oven to 350F. Line 2 baking sheets with parchment paper.
- Mix together dry ingredients in a medium bowl: all purpose flour, pumpkin pie spice, baking powder, baking soda, salt.
- In a separate large bowl, mix the vegetable oil, brown sugar, granulated sugar, egg, pumpkin puree, and vanilla extract.
- Add in the dry ingredients to the wet ingredients. Mix just until they are combined. The dough will be quite sticky.
- Add the granulated sugar and powdered sugar (for rolling) to two separate small bowls.
- Drop 1 tablespoon of cookie dough into the granulated sugar. Toss it around the sugar, then gently form into a ball with hands. (The dough is soft at this point, so you'll need to use a spoon or cookie scoop to add it to the sugar)
- Place in the bowl of powdered sugar and toss it around until it's evenly coated.
- Place on baking sheet 2” apart. Repeat with until the rest of the dough is prepared.
- Bake for 9-10 minutes, until the cookies are puffy and cracked.
- Let cool 3 minutes, then transfer to a rack using a spatula to cool completely.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Kellie says
These turned out great! Very very sweet though. I halved the recipe and it still made 20 cookies.