Pumpkin Crinkle Cookies
These pumpkin crinkle cookies take a visually striking classic and pack it full of fall flavor.
- 2 cups all-purpose flour
- 3 teaspoons pumpkin pie spice
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 1/3 cup packed brown sugar
- 1 large egg, room temperature
- 3/4 cup canned pumpkin
- 1-1/2 teaspoons vanilla extract
- TOPPING:
- 1/2 cup sugar
- 1 cup confectioners' sugar
- In a large bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt. Set the mixture aside. Cream the butter and sugars until they're light and fluffy, about two minutes. Mix in the egg, pumpkin and vanilla extract. Gradually mix the flour mixture into the pumpkin mixture just until a thick batter forms.
- Cover the mixing bowl and chill the dough for at least two hours.
- Preheat the oven to 350°F. Line two 15x10x1-inch baking sheets with parchment paper. Put the granulated sugar in one bowl and the confectioners' sugar in another bowl.
- Once the dough is chilled, scoop heaping tablespoon-sized sections of dough, rolling each into a ball. (The dough will be sticky.) Toss each one in the granulated sugar to coat it, and then toss it in the confectioners' sugar. Place the dough balls 2 inches apart on the prepared baking sheets. Repeat with the remaining dough.
- Bake the cookies until the edges are set and the centers have puffed, 13 to 15 minutes. Remove the cookies from the oven and let them cool completely on the baking sheet, about 25 minutes.
If there’s a plate of crinkle cookies on the table at a party, I’m headed there first. I’ve always loved the super soft texture and fudgy flavor of a chocolate crinkle cookie, but these pumpkin crinkle cookies just might be my new favorite. They’re absolutely irresistible, with a moist yet pillowy texture and a pumpkin-forward taste that comes from the addition of pumpkin puree and pumpkin pie spice. They’re truly the ultimate fall cookie.
Rolling each ball in confectioners’ sugar before baking is what gives crinkle cookies that signature exterior. Bake a batch for any fall occasion, whether you’re gathering with friends or simply enjoying a cozy afternoon at home.
Pumpkin Crinkle Cookie Ingredients
- All-purpose flour: All-purpose flour is the key to providing structure for the cookies. It also plays a role in delivering a tender texture.
- Pumpkin pie spice: This blend of spices includes cinnamon, ginger, nutmeg, clove and allspice. It’s the main flavoring agent for these pumpkin cookies. You can choose to use a store-bought option or make your own homemade pumpkin pie spice.
- Baking powder and baking soda: Both baking powder and baking soda are added to the dough to help the cookies rise and spread while baking. This produces their light, airy texture.
- Salt: Just a touch of salt goes a long way in balancing the flavor and sweetness of these pumpkin cookies.
- Butter: Butter helps with texture and flavor. Let your butter soften to room temperature before baking these cookies.
- Sugars: A blend of granulated sugar and brown sugar sets the stage for balanced sweetness and airy texture in the cookie dough. Granulated sugar is also used to coat the rolled cookie dough, as it locks in moisture.
- Egg: One egg is added to the cookie dough for moisture and to help the cookies rise while baking. For the best results and simple incorporation, use a room-temperature egg.
- Pumpkin: Pumpkin puree is the star of the show in this pumpkin crinkle cookies recipe. Use a can of pumpkin puree, not pumpkin pie filling, to better manage sweetness and flavor.
- Vanilla extract: A small amount of vanilla extract goes a long way to enhance the flavor of these cookies. Use your favorite brand of vanilla extract.
- Confectioners’ sugar: While this powdery sugar isn’t mixed into the dough, it’s still a crucial ingredient for crinkle cookies. Dunking the cookie dough in confectioners’ sugar before baking is what gives these cookies their charming crinkly appearance and sugar coating.
In a large bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt. Set the mixture aside.
Cream the butter and sugars until they’re light and fluffy, about two minutes. Mix in the egg, pumpkin and vanilla extract. Gradually mix the flour mixture into the pumpkin mixture just until a thick batter forms.
Step 3: Prep the baking sheets and bowls of sugar
Once the dough is chilled, scoop heaping tablespoon-sized sections of dough, rolling each into a ball. (The dough will be sticky.)
Toss each one in the granulated sugar to coat it, and then toss it in the confectioners’ sugar. Place the dough balls 2 inches apart on the prepared baking sheets. Repeat with the remaining dough.
