Soft and chewy Pumpkin Crinkle Cookies made with pumpkin puree, pumpkin pie spice, and a crackly powdered sugar coating. Perfect for fall!
You know those days when fall hits you right in the face? The air’s crisp, the leaves are turning, and suddenly you’re craving anything and everything pumpkin-flavored. I had one of those days a couple of years ago—maybe early October. I’d just come back from one of those farm visits where you pick apples and chug cider until you’re practically part cider yourself.
So, I get home and realize I’ve got a can of pumpkin puree just sitting there in the pantry, begging to be turned into something cozy. And honestly, I didn’t feel like dealing with pie crusts or anything complicated. Cookies were the way to go. And not just any cookies. No, I wanted something soft, slightly chewy, with that whole crinkly sugar thing going on. The kind of cookie that looks like it’s wearing a powdered sugar sweater.
I whipped up a batch, and oh man—instant hit. The first bite was pure bliss. That familiar pumpkin spice flavor, but with this delicate, sugary crunch that just worked. Even my brother, who pretends he’s too cool for pumpkin anything, kept swiping cookies off the tray. I’ve been making them every fall since. And honestly? They never last more than a day.
Why You’ll Love This Pumpkin Crinkle Cookies Recipe?
Let’s just say these Pumpkin Crinkle Cookies are practically begging you to make them. They’re soft, slightly chewy, and packed with pumpkin flavor—like little pillows of autumn goodness. And that crackly, powdered sugar coating? It’s the cherry on top.
You know what’s great? They’re super easy to whip up. No chilling the dough overnight or fussing with rolling pins. Just mix, chill for a bit, roll, and bake. And somehow, they come out looking like you put in way more effort than you actually did.
Plus, they make your kitchen smell like a pumpkin spice dream. You can’t beat that.
Ingredient Notes:
Let’s break down what makes these Pumpkin Crinkle Cookies so irresistible.
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Pumpkin Puree: Not to sound like a control freak, but make sure it’s pure pumpkin puree. Pumpkin pie filling will mess up the texture and flavor.
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Brown Sugar: Adds a rich, caramel-like sweetness that pairs perfectly with the pumpkin. Plus, it helps keep the cookies soft and chewy.
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Pumpkin Pie Spice: The classic fall blend. Can you even call it a pumpkin cookie without this stuff?
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Powdered Sugar Coating: This is the real magic. It gives the cookies that crackly, crinkled look that makes them stand out.
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Melted Butter: Instead of creaming butter and sugar, we’re using melted butter for a denser, chewier texture. Trust me, it works.
How To Make Pumpkin Crinkle Cookies?
Step 1. Making the Dough
Start by whisking together the pumpkin puree, granulated sugar, brown sugar, melted butter, egg, and vanilla extract. You want it smooth and well-combined—almost like pumpkin pie filling but thicker.
In another bowl, mix your flour, baking powder, baking soda, salt, and pumpkin pie spice. Slowly add this to the wet ingredients. Mix until combined, but don’t overdo it. Seriously. Overmixing is the enemy here.
Step 2. Chill Time
Cover the dough with plastic wrap and pop it in the fridge for at least 2 hours. If you’re impatient like me, this part’s a struggle, but it’s necessary. The dough needs to firm up so it’s easy to roll.
Step 3. Preheat and Prep
Once the dough’s nice and chilly, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
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Step 4. Roll and Coat
Scoop out about 1 1/2 tablespoons of dough and roll it into balls. Roll each ball in granulated sugar first (it helps the powdered sugar stick), then generously coat them in powdered sugar. They should look like little powdered sugar snowballs.
Step 5. Bake to Perfection
Place the dough balls on the baking sheets, spaced about 2 inches apart. Bake for 10–12 minutes. They should be puffed and slightly underbaked in the middle. They’ll firm up as they cool.
Step 6. Cool and Enjoy
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. Then? Devour. Preferably with a mug of hot cider or coffee.
Storage Options:
You can store these cookies in an airtight container at room temperature for up to 5 days. Want to freeze them? Go for it. Just make sure they’re completely cool before you pop them in a freezer bag. And if you want to freeze the dough, that works too. Just roll them into balls, freeze, and bake straight from frozen. Easy.
Variations and Substitutions:
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Gluten-Free Version: Just swap in a good-quality gluten-free flour blend. Works like a charm.
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Extra Spice: Feel free to throw in extra cinnamon or nutmeg if you’re a spice fanatic.
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Add-Ins: Want to get crazy? Try adding white chocolate chips or chopped pecans.
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Dairy-Free Option: Replace the butter with coconut oil or vegan butter.
What to Serve with Pumpkin Crinkle Cookies?
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Hot Coffee: Especially a pumpkin spice latte. It’s a match made in fall heaven.
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Hot Apple Cider: That apple-pumpkin combo is hard to beat.
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Vanilla Ice Cream: Sounds weird, but trust me—it works. Warm cookie, cold ice cream. Pure bliss.
Frequently Asked Questions:
Can I make the dough ahead of time?
Absolutely. You can chill it for up to 48 hours. Just let it warm up a bit before rolling.
Can I freeze the dough?
Yep! Roll them into balls and freeze them. Bake straight from the freezer, just add a minute or two to the baking time.
Why aren’t my cookies crinkling?
The dough might be too warm. Make sure it’s chilled properly before baking.
Okay, enough from me. It’s your turn. These Pumpkin Crinkle Cookies are basically begging to be made. And when your kitchen smells like pumpkin spice heaven, you’ll know it was worth it. Let me know how they turn out!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pumpkin Crinkle Cookies Recipe
Ingredients
For the Cookies:
- Pumpkin Puree: 1 cup canned, not pumpkin pie filling
- Granulated Sugar: ¾ cup
- Light Brown Sugar: ½ cup packed
- Unsalted Butter: ½ cup melted and cooled
- Egg: 1 large
- Vanilla Extract: 1 teaspoon
- All-Purpose Flour: 2 ¼ cups
- Baking Powder: 1 teaspoon
- Baking Soda: ½ teaspoon
- Salt: ½ teaspoon
- Pumpkin Pie Spice: 2 teaspoons
For the Coating:
- Granulated Sugar: ½ cup
- Powdered Sugar: 1 cup
Instructions
Prepare the Dough
- In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, melted butter, egg, and vanilla extract until the mixture is smooth and well-combined.
Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. Ensure the dry ingredients are thoroughly mixed.
Combine Wet and Dry Ingredients
- Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing, as this may result in dense cookies. Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or until the dough is firm enough to roll into balls.
Preheat the Oven and Prepare Baking Sheets
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Form Dough Balls
- Scoop approximately 1½ tablespoons of the chilled dough and roll it into balls.
Coat Dough Balls
- Roll each dough ball first in granulated sugar and then generously in powdered sugar to ensure a proper crinkle effect when baked.
Arrange and Bake
- Place the coated dough balls on the prepared baking sheets, ensuring at least 2 inches of space between each. Bake for 10 to 12 minutes or until the cookies appear puffed and the edges are set. The centers may appear slightly underbaked; they will firm up upon cooling.
Cool and Serve
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, serve and enjoy.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
