As the air turns crisp and leaves transform into a kaleidoscope of color, the kitchen becomes a haven for cozy baking. Enter Pumpkin Crinkle Cookies, the perfect autumn treat that captures the essence of the season in every bite. These soft, cake-like cookies boast a melt-in-your-mouth texture and are adorned with a touch of powdered sugar, creating a delightful contrast against the warm spices that embrace the pumpkin. Not only are they quick to whip up, making them a perfect choice for last-minute gatherings, but they also add an irresistible touch of festivity to any dessert spread. Ready to fill your home with that inviting aroma of fall? Let’s dive into this delicious recipe that’s bound to become a seasonal favorite!
Why Are Pumpkin Crinkle Cookies So Special?
Melt-in-your-mouth texture: These cookies offer a soft and cake-like bite that feels luxurious with every morsel.
Aromatic spices: Infused with warm pumpkin pie spice, they capture the essence of fall in every bite.
Quick & easy: Perfect for a last-minute treat, they can be prepared and baked in no time, making them a go-to for busy bakers.
Visually stunning: The beautiful crinkle effect covered in powdered sugar makes them a delightful centerpiece on any dessert table. Pair them with a warm pumpkin-spiced latte for the ultimate cozy experience! If you love the idea of pumpkin treats, give our Eggnog Snickerdoodle Cookies a try for your holiday gatherings!
Crowd favorite: These cookies are sure to please everyone—from kids to adults—making them a must-bake for your next gathering.
Pumpkin Crinkle Cookies Ingredients
For the Dough
• All-Purpose Flour – Use 2 cups (240 g), packed and leveled, for the perfect cookie structure.
• Pumpkin Pie Spice – 1 tablespoon adds warmth; substitute with cinnamon, nutmeg, and ginger for a different flavor.
• Baking Powder – 2 teaspoons for a fluffy rise; ensure it’s fresh for best results.
• Baking Soda – 1 teaspoon supports texture; essential for creating the perfect cookie.
• Salt – ½ teaspoon enhances overall flavor; it balances the sweetness.
• Oil (Canola or Vegetable) – ½ cup (118 ml) for moisture; can be replaced with melted coconut oil if desired.
• Brown Sugar – ½ cup (100 g), gently packed; use light or dark for sweetness and moisture.
• Granulated Sugar – ½ cup (100 g) for the dough, plus an extra ½ cup for rolling; adds texture when coating.
• Large Egg – 1 egg acts as a binding agent; recommended for structural integrity.
• Pumpkin Puree – 1 cup (244 g) for rich flavor and moisture; avoid pumpkin pie filling to keep it authentic.
• Vanilla Extract – 1 teaspoon enhances the taste and adds depth.
For Rolling
• Granulated Sugar – Extra ½ cup (100 g) to coat the cookie dough before baking.
• Powdered Sugar – For rolling the cookies after baking; creates that characteristic crinkle effect.
These warm and delightful Pumpkin Crinkle Cookies are perfect for your seasonal baking adventures!
Step‑by‑Step Instructions for Pumpkin Crinkle Cookies
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven warms up, line two baking sheets with parchment paper or silicone mats to prepare for the deliciousness to come. This ensures your Pumpkin Crinkle Cookies won’t stick and will bake evenly, keeping the cookie edges pristine and beautiful.
Step 2: Mix Dry Ingredients
In a medium mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of pumpkin pie spice, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Use a whisk to blend these ingredients thoroughly, creating a fluffy, spiced mixture. Set this aside as we move on to the wet ingredients, ensuring a balanced dough for our Pumpkin Crinkle Cookies.
Step 3: Combine Wet Ingredients
In a large bowl, whisk together ½ cup of canola or vegetable oil, ½ cup of brown sugar, ½ cup of granulated sugar, 1 large egg, 1 cup of pumpkin puree, and 1 teaspoon of vanilla extract. Mix until the mixture is smooth and creamy, promoting the flavors to meld beautifully. This rich base will add moisture and depth to your cookies.
Step 4: Create the Dough
Gently fold the dry ingredient mixture into your wet ingredients until just combined. Be cautious not to overmix; you want the outcome to be a thick and sticky dough, ideal for shaping. This balanced blend is what makes your Pumpkin Crinkle Cookies soft and airy while maintaining their delightful texture.
Step 5: Prepare the Sugar Coatings
Set up two small bowls—one with ½ cup of granulated sugar and the other with ½ cup of powdered sugar. This will be used for rolling your cookie dough balls. The granulated sugar will help create a base layer, and the powdered sugar will provide that signature crinkle aesthetic once baked.
Step 6: Roll the Cookie Dough
Using a #50 scoop or a heaping tablespoon, scoop out portions of the dough and drop them into the granulated sugar bowl. Roll the dough balls until fully coated with the granulated sugar, then gently roll them into the powdered sugar, ensuring they are completely covered. The extra sugar creates that enticing crinkle effect as the cookies bake.
Step 7: Arrange on Baking Sheets
Place the sugar-coated dough balls on the prepared baking sheets, keeping them about 2 inches apart to allow for spreading. This spacing is crucial for achieving a uniform shape and the airy texture of your Pumpkin Crinkle Cookies as they expand in the oven.
Step 8: Bake and Cool
Slide the baking sheets into your preheated oven and bake for 9-10 minutes. Watch for the cookies to puff and crack—this is an essential visual cue that they are ready. Once baked, allow them to cool on the sheets for a few minutes before transferring them to a wire rack for complete cooling, letting their flavors develop further.
What to Serve with Pumpkin Crinkle Cookies?
Indulging in warm, spiced treats is just the beginning—let’s elevate your pumpkin experience with delightful pairings!
- Pumpkin-Spiced Latte: This creamy, spiced coffee drink enhances the flavor profile of the cookies, creating a cozy, comforting vibe.
- Whipped Cream Topping: A dollop of lightly sweetened whipped cream adds a luxurious touch and balances the sweetness of the cookies perfectly.
- Salted Caramel Sauce: Drizzling this sweet and savory sauce over the cookies creates a luscious contrast, elevating each bite to a new level of indulgence.
- Fall Fruit Salad: A medley of seasonal fruits like apples, pears, and cranberries provides a refreshing, fruity contrast to the spiced cookies, lightening the palate.
- Hot Apple Cider: The warm spices in apple cider complement the flavors of the pumpkin cookies, offering a quintessential autumn experience in a cup.
- Pecan Pie Bars: For a dessert platter, these bars provide a rich, nutty flavor that pairs beautifully with the soft, cake-like texture of your cookies.
- Chocolate Milk: This comforting beverage is a crowd-pleaser that brings out the sweetness in the cookies, making it perfect for kids and adults alike.
- Chai Tea: Spicy and aromatic, chai tea enhances the warmth of the cookies, creating a delightful pairing that’s perfect for chilly evenings.
With these pairings, your Pumpkin Crinkle Cookies will be the star of any gathering!
Pumpkin Crinkle Cookies Variations & Substitutions
Feel free to get creative and make these cookies your own with some delightful twists and substitutions!
-
Chocolate Chip Add-In: Stir in ½ cup of chocolate chips to the dough for a rich, fudgy surprise in every bite.
-
Nutty Crunch: Fold in ½ cup of chopped walnuts or pecans for a delightful crunch and added texture that complements the soft cookie base.
-
Spice Alternative: Swap pumpkin pie spice with an espresso of 1 tablespoon of cardamom for a unique yet warm flavor experience.
-
Coconut Twist: Replace granulated sugar with shredded coconut for a tropical flair that adds a chewy texture and delightful sweetness.
-
Squash Variety: Use 1 cup of butternut squash or sweet potato puree instead of pumpkin for a fresh and tasty twist in flavor and nourishment.
-
Dairy-Free Replacement: Use almond or oat milk in place of oil to keep the cookies moist while adhering to a dairy-free diet.
-
Cinnamon Sugar Coating: Instead of just powdered sugar, combine ¼ cup of granulated sugar with 1 teaspoon of cinnamon for an added depth of flavor as you coat the cookies.
-
Chewy Variation: For a chewier texture, consider reducing the baking time by a minute or two and allow the cookies to cool for longer on the baking sheet.
These variations not only spice up the classic Pumpkin Crinkle Cookies but also push the limits of your baking adventure! Looking for more pumpkin-inspired goodies? You might enjoy our Pumpkin Pie Flaky or Caramel Apple Cookies for more festive flavors!
Make Ahead Options
Pumpkin Crinkle Cookies are perfect for busy home cooks looking to save time! You can prepare the cookie dough up to 3 days in advance. Simply combine all the dry ingredients and mix them with the wet ingredients, then cover the dough tightly and refrigerate it until you’re ready to bake. For the best results, allow the dough to sit at room temperature for about 30 minutes before rolling and baking, which helps maintain that lovely texture. If you prefer, scoop the dough into balls, coat them in sugar, and freeze them for up to 1 month. When ready to enjoy, bake straight from the freezer, adding a minute or two to the baking time, and you’ll have fresh-baked Pumpkin Crinkle Cookies that are just as delightful as if made the same day!
How to Store and Freeze Pumpkin Crinkle Cookies
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days to maintain their softness and flavor.
Fridge: If you want to keep them a bit longer, you can refrigerate the Pumpkin Crinkle Cookies in an airtight container for up to a week. Just let them come to room temperature before serving.
Freezer: For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature when ready to enjoy.
Reheating: To refresh stored cookies, microwave them for 10-15 seconds. This brings back some of their original warmth and soft texture!
Expert Tips for Pumpkin Crinkle Cookies
-
Fresh Ingredients: Always check that your baking powder and baking soda are fresh; old leavening agents can result in dense cookies instead of the fluffy texture we crave.
-
Pumpkin Puree: Use pure pumpkin puree rather than pumpkin pie filling to keep flavors true. If the puree is watery, you might consider draining it slightly to prevent soggy cookies.
-
Chilling Dough: If your dough feels too sticky to handle, refrigerate it for about 30 minutes before rolling. This step helps to firm it up, making it easier to coat and shape.
-
Powdered Sugar Coating: Roll the cookies in powdered sugar right before baking for the best visual effects. Cookies can absorb powdered sugar over time, so enjoy them fresh!
-
Storage Tips: Store your Pumpkin Crinkle Cookies in an airtight container at room temperature. They’re best consumed within a few days but will still be delightful for up to a week!
Pumpkin Crinkle Cookies Recipe FAQs
What is the best way to choose ripe pumpkin for this recipe?
Absolutely! When selecting pumpkin for your Pumpkin Crinkle Cookies, look for those that feel heavy for their size with a solid stem. Their skin should be smooth, free from dark spots or blemishes. A good rule of thumb is to choose pumpkins that are about 3 to 6 pounds for the best flavor and moisture. Avoid any that are overly soft or have dark spots all over, as they may be overripe.
How should I store leftover Pumpkin Crinkle Cookies?
Very good question! To store your leftover cookies, place them in an airtight container at room temperature. They will maintain their freshness for up to 3 days. If you prefer them to last a bit longer, place them in the refrigerator for up to a week—just allow them to return to room temperature before indulging. This ensures you get that delicious soft texture back.
Advertisement
Can Pumpkin Crinkle Cookies be frozen?
Yes, indeed! To freeze your Pumpkin Crinkle Cookies, first, flash freeze them by placing the cookies in a single layer on a lined baking sheet until they are firm, about 1-2 hours. After that, you can transfer them into a freezer-safe bag or container for up to 3 months. When you’re ready to enjoy them, simply let the cookies thaw at room temperature. You can even warm them in the microwave for a few seconds for that fresh-out-of-the-oven vibe!
What should I do if my dough is too sticky to roll?
No worries at all! If you find that your dough is overly sticky, it’s a good idea to chill it in the refrigerator for about 30 minutes. This helps firm it up, making it easier to handle. After chilling, you should be able to scoop and roll the dough more smoothly without it sticking to your hands or surfaces.
Are these cookies safe for people with allergies?
Everyone loves a thoughtful baker! The Pumpkin Crinkle Cookies recipe includes common allergens like eggs and gluten (in flour). If you need to cater to specific dietary restrictions, consider using gluten-free flour or egg alternatives like flaxseed meal or applesauce. Always ensure you check the labels on the ingredients you choose, especially if you’re baking for someone with food sensitivities.
Can I make any adjustments for my pets?
It’s always smart to keep our furry friends in mind! While the ingredients in Pumpkin Crinkle Cookies are safe for humans, they are not suitable for pets, especially due to the sugar and other additives. If you wish to include your pets in the autumn spirit, consider making a simple pumpkin treat specifically for them—just pure pumpkin puree mixed with whole-grain flour and water, then baked into small bites.
Pumpkin Crinkle Cookies: Irresistibly Soft and Spiced Delights
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the dry ingredients: flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In a large bowl, whisk together the wet ingredients: oil, brown sugar, granulated sugar, egg, pumpkin puree, and vanilla extract until smooth and creamy.
- Gently fold the dry ingredient mixture into the wet ingredients until just combined.
- Prepare two bowls, one with granulated sugar and the other with powdered sugar for rolling the dough.
- Scoop out portions of the dough, roll them in granulated sugar, and then in powdered sugar.
- Place the sugar-coated dough balls on the prepared baking sheets, 2 inches apart.
- Bake for 9-10 minutes until they puff and crack, then cool for a few minutes before transferring to a wire rack.
