This Easy pumpkin crinkle cookies recipe has a soft, cakey texture inside, a slightly crispy exterior, and the perfect fall spice flavor, making it perfect for Thanksgiving brunch or any holiday!
How to Make Pumpkin Crinkle Cookies
Note: The full instructions are provided in the recipe card below.
Whisk together the flour, baking soda, baking powder, salt, and spices in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, light brown sugar, granulated sugar, vanilla, and salt until creamy, about 3 minutes.
Beat in the eggs one at a time until combined.
Add the pumpkin puree and beat until well combined. Reduce the mixer speed to low; add the flour mixture in 2 increments into the mixing bowl. Scrape the bowl once and mix until well combined; be careful not to over-mix.
Cover the bowl with plastic wrap and refrigerate until firm, for at least 2 hours and overnight. Place the granulated and confectioner sugar in separate small bowls and set aside.
Roll tablespoonfuls of chilled dough into balls, then roll in the granulated sugar generously in the confectioners' sugar. Arrange 2 inches apart on 2 ungreased baking sheets.
Refrigerate for 20 minutes. Position the oven racks in the top and bottom thirds and preheat to 350 ºF-line 2 baking sheets with parchment paper.
Bake until the pumpkin crinkle cookies spread, the tops crack, and the edges are just firm, 14 to 16 minutes, switching. Let cool on the baking sheets for a few minutes, then transfer the cookies to a wire rack to cool completely.
Dust the pumpkin crinkle cookies with more confectioners' sugar, if desired. Store in an airtight container at room temperature for up to 3 days.
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Recipe
Easy Pumpkin Crinkle Cookies
Equipment
Ingredients
- 325 g (3 cups) all-purpose flour, spooned and leveled off
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon ground nutmeg
- ¾ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- 2 sticks unsalted butter , at room temperature
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1 cup 100% pure pumpkin puree , canned
- 2 large eggs , room temperature
- 1 tablespoon pure vanilla extract
- ½ cup granulated sugar for coating
- ½ cup of confectioners' sugar for coating
Instructions
- Whisk together the flour, baking soda, baking powder, salt, and spices in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, light brown sugar, granulated sugar, vanilla, and salt until creamy, about 3 minutes. Beat in the eggs one at a time until combined.
- Add the pumpkin puree and beat until well combined. Reduce the mixer speed to low; add the flour mixture in 2 increments into the mixing bowl. Scrape the bowl once and mix again until well combined; be careful not to over-mix. Cover the bowl with plastic wrap and refrigerate until firm, for at least 2 hours and up to overnight.
- Place the granulated sugar and confectioners sugar in separate small bowls and set aside. Roll tablespoonfuls of chilled dough into balls, then roll in the granulated sugar and generously in the confectioners' sugar. Arrange 2 inches apart on 2 ungreased baking sheets. Refrigerate for 20 minutes.
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 ºF-line 2 baking sheets with parchment paper.
- Bake until the pumpkin crinkle cookies spread, the tops crack, and edges are just firm, 14 to 16 minutes, switching. Let cool on the baking sheets for a few minutes, then transfer the cookies to a wire rack to cool completely. Dust the pumpkin crinkle cookies with more confectioners' sugar, if desired. Store in an airtight container at room temperature for up to 3 days.
Notes
- To store: Pumpkin Crinkle Cookies can be kept airtight at room temperature for up to 3 days or refrigerated for up to 5 days.
- To reheat: Warm them in a preheated oven at 300°F (150°C) for about 5 minutes to reheat.
- The pumpkin crinkle cookie dough is very sticky; at first, you may not think it will form into a ball. However, once chilled, the dough will hold a study shape.
- The Cookie Dough can be frozen for up to 2 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a ziplock freezer bag and press out as much air as possible. Bake as needed directly from the freezer.
- Pumpkin Clinkle Cookies, freeze well for up to 2 months. Allow the cookies to cool completely before layering them between sheets of parchment paper in a freezer-safe container for up to 2 months: Thaw in the refrigerator or at room temperature. You can also freeze the cookie dough before rolling it out. Prepare the dough, drop the cookie dough in heaping tablespoons onto a sheet pan, let them set in the freezer until solid, then place them in a freezer bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
