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pumpkin-crinkle-cookies-recipe

Pumpkin Crinkle Cookies

Recipe by Liliya

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  • Total Time23 minutes
  • Yield24 cookies 1x
  • DietVegetarian

These Pumpkin Crinkle Cookies are soft, spiced, and rolled in powdered sugar for the prettiest crackled tops. They’re like a cozy cross between pumpkin pie and snickerdoodles lightly crisp on the outside and melt-in-your-mouth soft on the inside. Perfect for fall baking, cookie swaps, or gifting during the holidays!

If you love warm autumn flavors, try my 5-Ingredient Pumpkin Cookies and No-Bake Pumpkin Cookies next both are easy, family-friendly, and full of pumpkin goodness

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup butter (softened)
  • 1 ¼ cups granulated sugar
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup confectioner’s sugar (for coating)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper or lightly spray with non-stick spray.
  2. Mix dry ingredients. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
  3. Cream butter and sugar. In a large bowl or stand mixer, beat butter and sugar until light and fluffy (about 2 minutes).
  4. Add wet ingredients. Mix in pumpkin puree, egg, and vanilla extract until smooth and combined.
  5. Combine wet and dry. Gradually add the dry mixture to the wet mixture until a thick, sticky dough forms.
  6. Shape and coat. Scoop about 1 tablespoon of dough, roll into a ball, and coat generously in confectioner’s sugar.
  7. Bake. Arrange on a baking sheet, leaving space between cookies. Bake 6–8 minutes, or until the tops are puffed and slightly cracked.
  8. Cool. Let cookies cool on a wire rack. They will firm slightly as they cool.

Notes

  • Use pure canned pumpkin puree, not pumpkin pie filling.
  • If dough feels sticky, chill for 20–30 minutes before rolling.
  • For extra white crinkles, double-roll the dough first in granulated sugar, then in confectioner’s sugar.
  • Don’t overbake! They should look soft when removed from the oven.
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120kcal
  • Sugar: 11g
  • Sodium: 65mg
  • Fat: 4g
  • Saturated Fat: 2g
  • Carbohydrates: 19g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 15mg

Find it online: https://wearerecipes.com/pumpkin-crinkle-cookies/