Pumpkin Crinkle Cookies

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Pumpkin Crinkle Cookies are incredibly soft and chewy cookies with tons of pumpkin spice flavor. Made with pumpkin puree and all of your favorite fall spices, these easy to make crinkle cookies are tender cake-like pumpkin cookies topped with powdered sugar for the perfect bite of fall!

Pumpkin Crinkle Cookies

Pumpkin Crinkle Cookies

As I am writing this, it is September and officially ‘Pumpkin Everything’ season and I am one of ‘those’ people. 

I am not going to apologize for my happiness, sassiness or ridiculously enthusiastic support of all that is pumpkin!

Trust me, a plate of these Pumpkin Crinkle Cookies and an XL cup of coffee and you will find nothing but sunshine and sprinkles shooting out me at an almost offensive, sickening level. #unapologetic

When it comes to easy pumpkin recipes, I love Pumpkin Snickerdoodles, PumpkinCrunch Cake and Pumpkin CheesecakeMousse Parfaits but these easy pumpkin crinkle cookies have to be my favorite.

pumpkin cookies

the BEST pumpkin crinkle cookies

These Pumpkin Crinkle Cookies the perfect soft and chewy pumpkin cookie, rolled in powdered sugar and then baked to cookie perfection. 

  • These Pumpkin Crinkle Cookies are made using just a handful of ingredients that you probably already have on hand ????
  • These are the softest, fluffiest pumpkin cookies and adding fall flavors makes these sweet treats irresistible
  • Easy to make, super cute, crazy tasty … “Hostess with the Mostest” award goes to … (insert your name HERE) …

To make these crinkle cookies, you will need:

  • Butter – Adds flavor and make sure your butter is a bit soft so that it incorporates completely
  • Eggs – Eggs add structure, leavening, color, and flavor and don’t forget to bring them to room temperature before using
  • Brown and white sugars – Sweetness, moisture, chewiness, and spread
  • Pumpkin Puree – Adding pumpkin flavor.. make sure you grab pumpkin puree and not pumpkin pie filling. The cans look so similar!
  • All purpose flour – Holds the cookie together, providing it with its structure
  • Baking powder and baking soda – Leavening agents to help your cupcakes rise.
  • Vanilla extract – Rich background flavor
  • Fall spices – Bringing ALL the fall flavors to the party!
  • Powdered sugar – Extra bit of sweetness on top!

how do you make crinkle cookies?

Start by adding flour, baking powder, baking soda, pumpkin pie spice and salt to bowl and whisk to combine. 

baking dry ingredients in a bowl

Add butter, brown sugar and white sugar to a large bowl and beat to combine. Add in the egg, pumpkin puree and vanilla.  Mix to combine.

pumpkin cookie dough

In increments, slowly add in your dry ingredients to your wet ingredients and once combined, move to you refrigerator to chill for 30 minutes. 

Once chilled, preheat your oven to 375 degrees and line a baking tray with parchment paper or spray with non-stick spray. 

Add 2/3 cup white sugar to a small bowl and the powdered sugar to a second bowl.  

pumpkin crinkle cookies dough

Using a spoon or kitchen scooper, scoop out enough dough to make a 1 inch ball.  

Roll the dough ball through the granulated sugar first and then the powdered sugar second, making sure to completely cover the dough ball. 

pumpkin cookie dough ball to be rolled in sugar

Move your ball to the baking sheet and once filled, bake for 11-13 minutes.

pumpkin cookies on a baking sheet

Remove from oven and move to baking rack to cool. 

You can also re-dip you crinkle cookies in the powdered sugar while they are warm for a bit of extra sweetness.

Once cooled, move to an airtight container.  Cookies will stay fresh at room temperature for 5-7 days.

pumpkin crinkle cookies baked

pro tips for perfect crinkle cookies

  • You want to make sure you are measuring your flour correctly. If you scoop out a measuring cup of flour directly from the bag, you will pack in way too much flour which will result in cake-like cookies. To avoid this, spoon the flour into the measuring cup until its overfilled and then use the back of a butter knife to level the measuring cup at the top. Now you have the perfect flour measurement!
  • Double check that you are using pumpkin puree in these cookies and not pumpkin pie filling. The cans usually look similar so be sure to grab the right one.
  • Don’t skip the step of chilling your cookie dough for at least 30 minutes so your cookies don’t spread too much in the oven.
  • This is a soft wet cookie dough which is why they are rolled in both granulated sugar and powdered sugar.  I promise these cookies are not too sweet, even with the double rolling.

pumpkin cookies on a plate

can you freeze this cookie dough?

Yes!!! To freeze this dough, simply follow the steps above and once you form the cookie dough balls and have them on a sheet pan, move your baking pan to the freezer.

When the cookie balls are hard, transfer them to a plastic bag or airtight container and you can store them in the freezer for up to three months.

When you’re ready to bake them, take the frozen cookie dough balls and bake them straight from the freezer. You will want to add a couple of extra minutes of baking time so keep an eye on them!

more pumpkin recipes

Enjoy ♥ Heather

Pumpkin Crinkle Cookies

DID YOU MAKE THIS RECIPE?

I would love for you to leave a rating and a comment below! Let me know, how’d you do?! ⭐⭐⭐⭐⭐

Pumpkin Crinkle Cookies

Pumpkin Crinkle Cookies
Pumpkin Crinkle Cookies are incredibly soft and chewy cookies with tons of pumpkin spice flavor. Made with pumpkin puree and all of your favorite fall spices, these easy to make crinkle cookies are tender cake-like pumpkin cookies topped with powdered sugar for the perfect bite of fall!
Heather - A Wicked Whisk
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Serving Size 36 Cookies

Ingredients

Pumpkin Crinkle Cookie Dough

  • 2.5 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup light brown sugar
  • 1/2 cup granulated white sugar
  • 1 large egg, room temperature
  • 1 cup pumpkin puree
  • 2 teaspoons vanilla extract

For Rolling

  • 2/3 cup white sugar
  • 1 cup powdered sugar

Instructions

  • Start by adding flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt to bowl and whisk to combine. 
  • Add butter, brown sugar and white sugar to a large bowl and beat to combine. Add in the egg, pumpkin puree and vanilla.  Mix to combine.
  • In increments, slowly add in your dry ingredients to your wet ingredients and once combined, move to you refrigerator to chill for 30 minutes. 
  • Once chilled, preheat your oven to 375 degrees and line a baking tray with parchment paper or spray with non-stick spray. 
  • Add 2/3 cup white sugar to a small bowl and the powdered sugar to a second bowl.  
  • Using a spoon or kitchen scooper, scoop out enough dough to make a 1 inch ball.  
  • Roll the dough ball through the granulated sugar first and then the powdered sugar second, making sure to completely cover the dough ball. 
  • Move your ball to the baking sheet and once filled, bake for 11-13 minutes.
  • Remove from oven and move to baking rack to cool.  You can also re-dip you crinkle cookies in the powdered sugar while they are warm for a bit of extra sweetness. Once cooled, move to an airtight container.  Cookies will stay fresh at room temperature for 5-7 days.

Notes

BAKING TIPS FOR PUMPKIN CRINKLE COOKIES
  • You want to make sure you are measuring your flour correctly. If you scoop out a measuring cup of flour directly from the bag, you will pack in way too much flour which will result in cake-like cookies. To avoid this, spoon the flour into the measuring cup until its overfilled and then use the back of a butter knife to level the measuring cup at the top. Now you have the perfect flour measurement!
  • Double check that you are using pumpkin puree in these cookies and not pumpkin pie filling. The cans usually look similar so be sure to grab the right one.
  • Don’t skip the step of chilling your cookie dough for at least 30 minutes so your cookies don’t spread too much in the oven.
  • This is a soft cookie dough which is why they are rolled in both granulated sugar and powdered sugar.  I promise these cookies are not too sweet, even with the double rolling.
 
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Nutrition

Serving: 48g | Calories: 102.6kcal | Carbohydrates: 11g | Protein: 1.2g | Fat: 6.3g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 2.7g | Cholesterol: 12.9mg | Sodium: 3.3mg | Potassium: 24.1mg | Fiber: 0.5g | Sugar: 2.7g | Vitamin A: 205IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.2mg

Update Notes: This post was originally published in November of 2015 but was republished with an updated recipe, new photos, step by step instructions and tips in September of 2023.

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9 Comments

    1. Sandra, it was a very busy day but if I am home by myself with no hubby in sight.. it’s amazing what I can get done in a day 🙂 And my taste tester thanks you!! Lol

    1. Thank you Manal … Crinkle cookies are becoming my new favorite cookie to make just because there are so many different ways to do them! Hmmm .. chocolate…. I like it!

    1. Hi Diane! I LOVE NZ!!..how fun that you and I are a world apart and talking about pumpkin pie spice? haha!! Making pumpkin pie spice is easy.. combine together 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves. There’s your spice 🙂

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