Pumpkin Crinkle Cookies begin with the warm, nostalgic aroma of pumpkin pie spice and unfold into tender, chewy bites that sparkle with a snowy powdered‑sugar coating. In just about 100 words, let me draw you in:
Pumpkin Crinkle Cookies are a delight for autumn lovers everywhere—moist, soft, and lightly spiced with autumn’s favorite flavors. The warm pumpkin and fragrant pumpkin‑pie spices combine with sweet powdered sugar to create a cookie that’s both cozy and eye-catching. The fine cracks across the top add that irresistible rustic appeal. These cookies are easy to whip up, packed with pumpkin goodness, and perfect for holiday parties, school bake sales, or simply an indulgent treat with your coffee. Soft, flavorful, and unforgettable—once you make them, they’ll become a seasonal staple.
Why You’ll Love This Pumpkin Crinkle Cookies
- Decadent Texture: Soft, cakey interiors contrast beautifully with the crackled powdered sugar exterior.
- Seasonal Flavors: Pumpkin and aromatic spices bring the essence of fall in every bite.
- Simple & Fun to Make: Basic pantry ingredients, quick prep, and rolling in powdered sugar makes the process playful.
- Perfect Gift or Party Treat: Their festive look and comforting flavor make them ideal for sharing and celebrations.
Ingredients
Here’s a rewritten ingredients list for clarity and consistency:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Pumpkin pie spice | 1 tablespoon |
| Baking powder | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Salt (kosher or sea) | ¼ teaspoon |
| Salted butter, softened (1 stick) | ½ cup |
| Granulated sugar | ¾ cup |
| Light brown sugar, packed | ½ cup |
| Large egg | 1 |
| Pure pumpkin puree | ½ cup |
| Vanilla extract | 2 teaspoons |
| Powdered sugar | 1½ cups (for coating) |
Step‑by‑Step: How to Make Pumpkin Crinkle Cookies
- Preheat & prepare: Preheat oven to 350 °F (175 °C). Line rimmed baking sheets with parchment paper.
- Mix the dry ingredients: In a separate small bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
- Cream butter & sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar until light in color and fluffy—about 1–2 minutes using a hand mixer or stand mixer with paddle.
- Add egg: Beat in the egg on low speed just until combined.
- Add pumpkin & vanilla: Mix in pumpkin puree and vanilla extract on low until evenly incorporated.
- Combine with dry mixture: Gradually beat the dry ingredients into the wet until no flour streaks remain—do not overmix. The dough should feel soft and slightly sticky.
- Refrigerate the dough: Cover the mixing bowl tightly with plastic wrap and place it in the fridge for 30 minutes to allow the dough to firm up.
- Coat in powdered sugar: Scoop dough using a medium cookie scoop (1.5–2 tablespoons). Place dough balls directly into the powdered sugar and roll gently until thoroughly coated. Shape into smooth balls and place 12 per cookie sheet.
- Bake: Bake for 14–18 minutes, until the tops are puffed, cracks appear, and edges are set.
- Allow to cool: After baking, let the cookies sit on the baking sheet for 5 minutes before moving them to a wire rack to cool fully.
Helpful Tips
- Chill the dough properly—warm dough spreads too much and loses the classic crackle look.
- Use a light touch when rolling in powdered sugar; you want full coverage but gentle handling preserves the delicate crust.
- If cookies seem underbaked after 18 minutes, give them a minute or two more—but avoid overbaking to preserve tenderness.
- For more pronounced cracks, use superfine or sifted powdered sugar—that fine layer promotes beautiful fissures.
Substitutions And Variations
- Butter substitute: Use unsalted butter and add ¼ teaspoon extra salt if needed. Or try vegan butter for a dairy‑free version.
- Spice mix: Replace pumpkin pie spice with ½ teaspoon each of cinnamon, ginger, and nutmeg.
- Sugar variations: Try coconut sugar instead of brown sugar for a deeper, nuttier sweetness—but note it may change texture slightly.
- Flavor add‑ins: Gently fold in ½ cup of chopped nuts (like walnuts) or chocolate chips for a tasty twist.
- Healthier options: Swap half of the all‑purpose flour for whole wheat pastry flour for added fiber, though the texture will be slightly denser.
Storage Instructions
- Room temperature: Store cooled cookies in an airtight container at room temperature—up to 4 days.
- Freezer: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe container or bag. They keep up to 3 months. Thaw at room temperature, or pop gently in a warm oven to refresh.
- Make‑ahead: You can also freeze the unbaked, coated dough balls on a tray, then store in a freezer bag. Bake frozen—just add 2–3 extra minutes to baking time.
Nutritional Information
(Estimated per cookie, assuming 24 cookies total)
- Calories: ~110–130 kcal
- Total Fat: ~5–6 g (from butter)
- Saturated Fat: ~3–4 g
- Carbohydrates: ~18–20 g (sugars included)
- Sugars: ~11–13 g
- Protein: ~1.5 g
- Fiber: ~0.5 g
Please note: These are rough estimates; for precise nutritional data, use an online calculator or nutrition app, particularly if dietary needs are a concern.
Serving Suggestions
- Warm with drinks: These cookies are perfect alongside a cup of hot coffee, chai tea, or warm apple cider.
- Holiday presentations: Arrange them in festive tins, on fall-themed platters, or pair with mini pumpkins and cinnamon sticks for visual charm.
- Dessert bar: Offer alongside pumpkin latte, gingerbread bars, or spice muffins for a cozy seasonal dessert spread.
- Kid‑friendly snack: Perfect for lunchbox treats, school bake‑sale offerings, or afternoon snacks.
Frequently Asked Questions About Pumpkin Crinkle Cookies
Q: Can I use canned pumpkin or homemade?
Yes, both work! Just ensure there’s no added sugar or spices if using canned—pure pumpkin puree gives the best flavor. Homemade puree may be slightly wetter, so use a tablespoon less if needed.
Q: Why are my cookies flat or not crinkling?
Typically this results from too-warm dough or inadequate coating. Chilling is vital—don’t skip the 30-minute chill. Also, roll generously in powdered sugar for the crackle effect.
Q: Can I reduce the sugar?
You can try cutting granulated or brown sugar by a few tablespoons, but be aware it may affect texture—they might turn slightly more cake‑like and less tender.
Q: How big should the cookies be?
Using a medium scoop (1.5 to 2 tablespoons) yields about 24 cookies; larger scoops make about 12, smaller scoops up to 30, adjusting baking time accordingly.
Q: Can I make these gluten‑free?
Yes—use a 1‑to‑1 gluten‑free flour blend. The texture will be similar, though slightly more crumbly depending on the blend.
Q: What causes powder sugar to melt off?
If your cookies become too moist or oily on top—coasting may slide off. Let them cool a few minutes before handling, and ensure a generous coating.
(FAQ section contains approximately 150 words.)
Conclusion
I hope you absolutely love making—and eating—these Pumpkin Crinkle Cookies! There’s something so joyful about the crackled tops, the soft, spiced center, and the sweet powdered sugar that makes every bite feel festive. Thank you so much for stopping by and choosing to try this recipe—I’ve had such fun sharing it with you. These cookies are easy to make, full of fall flavor, and charmingly beautiful. Enjoy them warm, share them with friends and family, or simply savor them with a cozy cup of tea. Wishing you a delightful baking experience—you’re part of a wonderful, food-loving community, and I can’t wait for you to bake these again and again. Happy baking and bon appétit!
Print
Pumpkin Crinkle Cookies
- Total Time: 1 hour
- Yield: 24 cookies 1x
Description
Pumpkin Crinkle Cookies are soft, chewy, and filled with warm autumn spices. Coated in powdered sugar, these festive cookies crack beautifully as they bake and make the perfect seasonal treat. Simple to prepare and sure to impress—perfect for fall baking!
Ingredients
2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher or sea salt
½ cup salted butter, softened
¾ cup granulated sugar
½ cup packed light brown sugar
1 large egg
½ cup pure pumpkin puree
2 teaspoons vanilla extract
1½ cups powdered sugar (for rolling)
Instructions
- Preheat & prepare: Preheat oven to 350 °F (175 °C). Line rimmed baking sheets with parchment paper.
- Mix the dry ingredients: In a separate small bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
- Cream butter & sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar until light in color and fluffy—about 1–2 minutes using a hand mixer or stand mixer with paddle.
- Add egg: Beat in the egg on low speed just until combined.
- Add pumpkin & vanilla: Mix in pumpkin puree and vanilla extract on low until evenly incorporated.
- Combine with dry mixture: Gradually beat the dry ingredients into the wet until no flour streaks remain—do not overmix. The dough should feel soft and slightly sticky.
- Refrigerate the dough: Cover the mixing bowl tightly with plastic wrap and place it in the fridge for 30 minutes to allow the dough to firm up.
- Coat in powdered sugar: Scoop dough using a medium cookie scoop (1.5–2 tablespoons). Place dough balls directly into the powdered sugar and roll gently until thoroughly coated. Shape into smooth balls and place 12 per cookie sheet.
- Bake: Bake for 14–18 minutes, until the tops are puffed, cracks appear, and edges are set.
- Allow to cool: After baking, let the cookies sit on the baking sheet for 5 minutes before moving them to a wire rack to cool fully.
Notes
Don’t skip chilling the dough—it helps with shaping and prevents spreading.
Coat generously in powdered sugar for defined crinkles.
You can freeze the dough balls before baking for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12g
- Carbohydrates: 19g
- Protein: 1.5g