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Pumpkin Crinkle Cookies
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5 from 2 votes

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!
Prep Time10 mins
Cook Time11 mins
Total Time21 mins
Course: Dessert
Cuisine: American
Servings: 36 Cookies
Calories: 102.6kcal


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


  • 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.


  • 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.


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