Pumpkin Crinkle Cookies
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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.
Why You’ll Love This Recipe
- This is the recipe for Pumpkin Lovers. Try also Pumpkin Spice Latte Macarons or Pumpkin Muffins.
- Cookies are soft and taste delicious, like my Madeleines.
- An easy recipe that requires basic baking skills.
Ingredients
- 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 This Recipe
Preheat oven to 325°F. 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 paddle attachment, beat butter and both sugars until light and fluffy. Add eggs, pumpkin puree, and vanilla extract. Beat again until all is combined. Sift in the dry ingredients into the mixture and beat until all are 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. Then 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.
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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.
Recipe FAQs
Store Pumpkin Crinkle Cookies in an air-tight container at room temperature for 2-3 days. You can freeze cookies in a Ziploc bag for a few months.
Unbaked cookies can be frozen. Scoop dough, place it onto the baking tray, and place it 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 in the fridge, roll in sugar, and bake.
More Recipes You’ll Love
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Recipe
Pumpkin Crinkle Cookies
Equipment
- 1 stand mixer or electric hand mixer
- 2 baking sheet pan
Ingredients
Pumpkin Crinkle Cookies
- 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
- 4 tbsp unsalted butter at room temperature
- 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
How to Make Pumpkin Crinkle Cookies
- Preheat oven to 325°F. 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 is combined.
- Sift in the dry ingredients into the mixture and beat until all are 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 it 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 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.
Is there no butter in this recipe for the dough?
Trying to make these for Thanksgiving 14/10/2024
Thanks for your reply.
Marica
Yes, use room-temperature butter.