Pumpkin Crinkle Cookies
These Pumpkin Crinkle Cookies are made with real pumpkin, brown sugar and spices. They are rolled into sugar and powdered sugar before baking. Cookies are soft, sweet and perfect for fall season.
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Ingredients needed for this recipe
- flour. All-purpose flour was used in this recipe.
- sugar. Granulated white sugar and light brown sugar needed.
- butter. Unsalted butter room temperature.
- pumpkin puree. Make sure you are using pumpkin puree and not pumpkin pie filling.
- eggs. Large eggs room temperature.
- pumpkin pie spices. Important ingredient, Do not skip it.
- Baking soda, baking powder, salt and vanilla extract.
- Granulated white sugar and powdered sugar for rolling.
How to make Pumpkin Crinkle Cookies
Preheat oven to 325o F. Line up baking sheets with patchment paper and set aside.
In the mixing bowl whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
In the mixing bowl of stand mixer with pedal attachment beat butter and both sugars untill light and fluffy. Add eggs, pumpkn puree and vanilla extract. Beat again untill all combined. Sift in dry ingredients into mixture and beat untill all combined. The dough will be very soft. This is normal.
Tip from Marina: You can place mixing bowl with the dough to the regrigerator for 10-15 minutes.
While the dough is chilling, prepare the sugars for rolling. Place the white granulated sugar and sifted powdered sugar into two separate shallow bowls.
Using a small cookie scoop or a spoon, scoop and drop cookie dough directly into the white sugar. Coat the ball with sugar. Use your hands to make a ball and place into the powdered sugar bowl. Cover it in powdered sugar and place on your lined baking sheet 2 inches apart.
Bake cookies in the oven for 12-14 minutes, or untill cookies are puffy and edges are set. Cool on the baking pan for a few minutes and then move to a wire rack to cool completely.
How to store cookies
Store Pumpkin Crinkle Cookies in the air-tight container at room temperature for 2-3 days. You can freeze cookies in Ziplog bag for a few months. Unbaked cookies can aslo be frozen. Scoop dough, place onto the baking tray and place in the freezer. Do not roll cookies into sugar and powdered sugar. Put frozen balls into Ziplog bag and keep in the freezer.When you are ready to bake, defrost trough the fridge, roll into sugars and bake.
Tips for making Pumpkin Crinkle Cookies
- do not over bake cookies, they will be dry
- make sure cookies are all the same size, this is important for baking time
- cool cookies completely before eating them
If you make these Pumpkin Crinkle Cookies, please tag me on social media and make sure to leave a rating down below. I would love to see your creations! Check other pumpkin recipes:
- Pumpkin muffins
- Brown Butter Buttercream Macarons
- Pumpkin Cake
- Brown Butter Sugar Cookies
- Pumpkin Donuts
- Chocolate Crinkle Cookies
- Pumpkin Shaped Macarons
Pumpkin Crinkle Cookies
Equipment
- 1 stand mixer or electric hand mixer
- 2 baking sheet pan
Ingredients
- 2 ¼ cup all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated white sugar
- ¾ cup packed light brown sugar
- 3 eggs room temperature
- ½ cup canned pumpkin puree
- 1 tsp vanilla extract
- ½ cup granulated white sugar for rolling
- 1 cup sifted powdered sugar for rolling
Instructions
- Preheat oven to 325o F. Line up baking sheets with patchment paper and set aside.
- In the mixing bowl whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
- In the mixing bowl of stand mixer with pedal attachment beat butter and both sugars untill light and fluffy.
- Add eggs, pumpkn puree and vanilla extract. Beat again untill all combined.
- Sift in dry ingredients into mixture and beat untill all combined. The dough will be very soft. This is normal.
- While the dough is chilling, prepare the sugars for rolling. Place the white granulated sugar and sifted powdered sugar into two separate shallow bowls.
- Using a small cookie scoop or a spoon, scoop and drop cookie dough directly into the white sugar. Coat the ball with sugar. Use your hands to make a ball and place into the powdered sugar bowl. Cover it in powdered sugar and place on your lined bakign sheet 2 inches apart.
- Bake cookies in the oven for 12-14 minutes, or untill cookies are puffy and edges are set.
- Cool on the baking pan for a few minutes and then move to a wire rack to cool completely.
Notes