Pumpkin Crinkle Cookies

This post may contain affiliate links.

Spread the love

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 the fall season.

stock of Pumpkin Crinkle Cookies.

Why you’ll love this recipe

Ingredients note

  • 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.
Pumpkin Crinkle Cookies on parchment paper.

How to make this recipe

Preheat oven to 325oF. Line up baking sheets with parchment 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 a stand mixer with a pedal attachment beat butter and both sugars until light and fluffy. Add eggs, pumpkin puree, and vanilla extract. Beat again until all combined. Sift in dry ingredients into the mixture and beat until all combined. The dough will be very soft. This is normal.

Tip from Marina: You can place the mixing bowl with the dough in the refrigerator 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 it into the powdered sugar bowl. Cover it in powdered sugar and place it on your lined baking sheet 2 inches apart.

Bake cookies in the oven for 12-14 minutes, or until 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.

Pumpkin Crinkle Cookies.

How to store cookies

Store Pumpkin Crinkle Cookies in an air-tight container at room temperature for 2-3 days. You can freeze cookies in Ziplog bag for a few months. Unbaked cookies can also 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 a Ziplock bag and keep them in the freezer. When you are ready to bake, defrost through the fridge, roll into sugars, and bake.

My Latest Video

Expert Tips

  • 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.
cookie cut in half.

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!

Recipe

Pumpkin Crinkle Cookies

Pumpkin Crinkle Cookies

Marina Voronkov
These Pumpkin Crinkle Cookies are made with real pumpkin, brown sugar and spices.
5 from 1 vote
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Course Dessert
Cuisine American
Servings 36 cookies
Calories 93 kcal

Equipment

  • 1 stand mixer or electric hand mixer
  • 2 baking sheet pan

Ingredients
  

  • 2 ยผ cup all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • ยผ tsp baking soda
  • ยผ tsp salt
  • ยพ cup granulated white sugar
  • ยพ cup packed light brown sugar
  • 4 tbsp unsalted butter at room temperature
  • 3 eggs room temperature
  • ยฝ cup canned pumpkin puree
  • 1 tsp vanilla extract
  • ยฝ cup granulated white sugar for rolling
  • 1 cup sifted powdered sugar for rolling

Instructions
 

  • Preheat oven to 325oย F. Line up baking sheets with parchment paper and set aside.ย 
  • In the mixing bowl whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.ย 
  • In the mixing bowl of a stand mixer with a pedal attachment, beat butter and both sugars until light and fluffy.
  • Add eggs, pumpkin puree, and vanilla extract. Beat again until all combined.
  • Sift in dry ingredients into the mixture and beat until all combined. The dough will be very soft. This is normal.ย 
  • While the dough is chilling, prepare the sugars for rolling. Place the white granulated sugar and sifted powdered sugar into two separate shallow bowls.ย 
  • 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 it into the powdered sugar bowl. Cover it in powdered sugar and place on your lined baking sheet 2 inches apart.ย 
  • Bake cookies in the oven for 12-14 minutes or until 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.ย 

Notes

All ingredients should be at room temperature.
Do not over-bake cookies; they will be dry.
ย 

Nutrition

Serving: 1cookieCalories: 93kcalCarbohydrates: 21gProtein: 1gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.001gCholesterol: 14mgSodium: 43mgPotassium: 28mgFiber: 0.3gSugar: 15gVitamin A: 550IUVitamin C: 0.2mgCalcium: 15mgIron: 1mg
Tried this recipe?Mention @everything_marina or tag #everythingmarina!

2 Comments

  1. Is there no butter in this recipe for the dough?
    Trying to make these for Thanksgiving 14/10/2024
    Thanks for your reply.
    Marica

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating