Pumpkin Crinkle Cookies

Last Updated on October 17, 2019 by Heather

Pumpkin Crinkle Cookies are incredibly soft and chewy cookies with tons of pumpkin spice flavor. Easy to make and made with real pumpkin, these Pumpkin Crinkle Cookies are the perfect bite of fall!

As I am writting this, it is September and officially ‘Pumpkin Everything’ season and I am one of ‘those’ people.  I am not going to apologize for my happiness, sassiness or ridiculously enthusiastic support of all that is pumpkin!

Trust me, a plate of these Pumpkin Crinkle Cookies and an XL cup of coffee and you will find nothing but sunshine and sprinkles shooting out me at an almost offensive, sickening level. #unapologetic

When it comes to easy pumpkin recipes, I love Pumpkin Snickerdoodles, PumpkinCrunch Cake and Pumpkin CheesecakeMousse Parfaits but these crinkle cookies have to be my favorite.

WHY THESE PUMPKIN CRINKLE COOKIES ROCK!

These Pumpkin Crinkle Cookies the perfect soft and chewy pumpkin cookie, rolled in powedered sugar and then baked to cookie perfection. 

To make these crinkle cookies, you will need:

• Butter
• Eggs
• Sugar, brown and while granulated
• Pumpkin Puree
• All purpose flour
• Baking powder and baking soda
• Vanilla extract
• Fall spices
• Powdered sugar

HOW TO MAKE PUMPKIN CRINKLE COOKIES

Start by adding flour, baking powder, baking soda, pumpkin pie spice and salt to bowl and whisk to combine. 

Add butter, brown sugar and white sugar to a large bowl and beat to combine. Add in the egg, pumpkin puree and vanilla.  Mix to combine.

In increments, slowly add in your dry ingredients to your wet ingredients and once combined, move to you refrigerator to chill for 30 minutes. Once chilled, preheat your oven to 375 degrees and line a baking tray with parchment paper or spray with non-stick spray.  Add 2/3 cup white sugar to a small bowl and the powdered sugar to a second bowl.  

Using a spoon or kitchen scooper, scoop out enough dough to make a 1 inch ball.  Roll the dough ball through the granulated sugar first and then the powdered sugar second, making sure to completely cover the dough ball. 

Move your ball to the baking sheet and once filled, bake for 11-13 minutes.

Remove from oven and move to baking rack to cool.  You can also re-dip you crinkle cookies in the powdered sugar while they are warm for a bit of extra sweetness. Once cooled, move to an airtight container.  Cookies will stay fresh at room temperature for 5-7 days.

BAKING TIPS FOR PUMPKIN CRINKLE COOKIES

• You want to make sure you are measuring your flour correctly. If you scoop out a measuring cup of flour directly from the bag, you will pack in way too much flour which will result in cake-like cookies. To avoid this, spoon the flour into the measuring cup until its overfilled and then use the back of a butter knife to level the measuring cup at the top. Now you have the perfect flour measurement!
• Double check that you are using pumpkin puree in these cookies and not pumpkin pie filling. The cans usually look similar so be sure to grab the right one.
• Don’t skip the step of chilling your cookie dough for at least 30 minutes so your cookies don’t spread too much in the oven.
• This is a soft cookie dough which is why they are rolled in both granulated sugar and powdered sugar.  I promise these cookies are not too sweet, even with the double rolling.

CAN YOU FREEZE THE CRINKLE COOKIE DOUGH?

Yes!!! To freeze this dough, simply follow the steps above and once you form the cookie dough balls and have them on a sheet pan, move your baking pan to the freezer. When the cookie balls are hard, transfer them to a plastic bag or airtight container and you can store them in the freezer for up to three months. When you’re ready to bake them, take the frozen cookie dough balls and bake them straight from the freezer. You will want to add a couple of extra minutes of baking time so keep an eye on them!

Looking for more easy pumpkin recipes? Don’t forget to check out these other pumpin recipe ideas I know you will love!

• Pumpkin Spice Cake with Cream Cheese Frosting
• Pumpkin Snickerdoodles
• No Bake Pumpkin Cheesecake Pie
• Pumpkin Cupcakes
• Pumpkin Crinkle Cookies

If you’ve tried these Pumpkin Crinkle Cookies or any other recipe on this website, please don’t forget to rate the recipe and leave me a comment. I love hearing from you!  

You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST so you never miss a new recipe!

Pumpkin Crinkle Cookies

Pumpkin Crinkle Cookies are incredibly soft and chewy cookies with tons of pumpkin spice flavor. Easy to make and made with real pumpkin, these Pumpkin Crinkle Cookies are the perfect bite of fall!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 11 minutes

Total Time: 21 minutes

Servings: 36 Cookies

Calories: 102.6kcal

Author: Heather - A Wicked Whisk

Ingredients

Pumpkin Crinkle Cookie Dough

• 2.5 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 3/4 teaspoon salt
• 1/2 cup butter, softened
• 1 cup light brown sugar
• 1/2 cup granulated white sugar
• 1 large egg, room temperature
• 1 cup pumpkin puree
• 2 teaspoons vanilla extract

For Rolling

• 2/3 cup white sugar
• 1 cup powdered sugar

Instructions

• Start by adding flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt to bowl and whisk to combine. 
• Add butter, brown sugar and white sugar to a large bowl and beat to combine. Add in the egg, pumpkin puree and vanilla.  Mix to combine.
• In increments, slowly add in your dry ingredients to your wet ingredients and once combined, move to you refrigerator to chill for 30 minutes. 
• Once chilled, preheat your oven to 375 degrees and line a baking tray with parchment paper or spray with non-stick spray. 
• Add 2/3 cup white sugar to a small bowl and the powdered sugar to a second bowl.  
• Using a spoon or kitchen scooper, scoop out enough dough to make a 1 inch ball.  
• Roll the dough ball through the granulated sugar first and then the powdered sugar second, making sure to completely cover the dough ball. 
• Move your ball to the baking sheet and once filled, bake for 11-13 minutes.
• Remove from oven and move to baking rack to cool.  You can also re-dip you crinkle cookies in the powdered sugar while they are warm for a bit of extra sweetness. Once cooled, move to an airtight container.  Cookies will stay fresh at room temperature for 5-7 days.

Notes

BAKING TIPS FOR PUMPKIN CRINKLE COOKIES

• You want to make sure you are measuring your flour correctly. If you scoop out a measuring cup of flour directly from the bag, you will pack in way too much flour which will result in cake-like cookies. To avoid this, spoon the flour into the measuring cup until its overfilled and then use the back of a butter knife to level the measuring cup at the top. Now you have the perfect flour measurement!
• Double check that you are using pumpkin puree in these cookies and not pumpkin pie filling. The cans usually look similar so be sure to grab the right one.
• Don’t skip the step of chilling your cookie dough for at least 30 minutes so your cookies don’t spread too much in the oven.
• This is a soft cookie dough which is why they are rolled in both granulated sugar and powdered sugar.  I promise these cookies are not too sweet, even with the double rolling.

 

NEVER MISS A WICKED WHISK RECIPE  FACEBOOK / PINTEREST / INSTAGRAM

Nutrition

Serving: 48g | Calories: 102.6kcal | Carbohydrates: 11g | Protein: 1.2g | Fat: 6.3g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 2.7g | Cholesterol: 12.9mg | Sodium: 3.3mg | Potassium: 24.1mg | Fiber: 0.5g | Sugar: 2.7g | Vitamin A: 205IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.2mg

Tried this recipe?Mention @AWickedWhisk or tag #AWickedWhisk!

Update Notes: This post was originally published in November of 2015 but was republished with an updated recipe, new photos, step by step instructions and tips in September of 2019.