If you are searching for a cozy, delightful treat to welcome the flavors of fall, this Pumpkin Crinkle Cookies Recipe is your new best friend. These cookies beautifully balance the rich warmth of pumpkin and autumn spices with a perfectly soft, crinkly exterior dusted in a snowy layer of powdered sugar. Each bite melts in your mouth, delivering a chewiness that only pumpkin can offer, accompanied by the nostalgic notes of cinnamon and cloves. Whether you’re baking for a festive gathering or a quiet evening with a cup of tea, this Pumpkin Crinkle Cookies Recipe brings the spirit of the season right to your plate in an irresistibly simple way.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making these pumpkin crinkle cookies shine. Each one plays a crucial role, from creating the tender crumb to infusing that trademark spice blend and giving the cookies their characteristic crackled look.
- Unsalted butter (1/2 cup, softened): Provides richness and a tender crumb without adding extra salt.
- Granulated sugar (1 cup): Sweetens and helps achieve a lightly crisp surface.
- Brown sugar (1/2 cup, packed): Adds moisture and a subtle molasses flavor for depth.
- Pumpkin puree (1/2 cup): The star ingredient that lends moisture, softness, and that gorgeous autumn hue.
- Large egg (1): Binds the dough and contributes to the cookie’s structure.
- Vanilla extract (1 teaspoon): Rounds out the flavors with a warm, aromatic touch.
- All-purpose flour (2 cups): The base that holds all the ingredients together and gives body.
- Baking powder (1 teaspoon): Helps the cookies rise just enough for a tender texture.
- Baking soda (1/2 teaspoon): Reacts with acidity for lift and tenderness.
- Ground cinnamon (1 teaspoon): A key autumn spice that makes these cookies sing.
- Ground nutmeg (1/2 teaspoon): Adds warmth and complexity.
- Ground ginger (1/4 teaspoon): Brings a gentle zing to balance the sweetness.
- Ground cloves (1/4 teaspoon): Offers earthiness and depth.
- Salt (1/2 teaspoon): Enhances all the flavors without being noticeable.
- Powdered sugar (1/2 cup): For that classic crinkle cookie coating and subtle sweetness on the outside.
How to Make Pumpkin Crinkle Cookies Recipe
Step 1: Prepare the Dough
Start by creaming the softened butter together with granulated and brown sugars until the mixture is light, fluffy, and irresistibly smooth. This step is key for a tender texture. Then, add the pumpkin puree, egg, and vanilla extract, mixing well until everything is fully combined into one homogenous batter.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk all your flour, baking powder, baking soda, spices, and salt together. This dry mix is what magically infuses those warm fall flavors through every nook of your cookie.
Step 3: Bring It All Together
Gradually introduce the dry ingredients into your wet pumpkin mixture, gently folding until just combined. The dough will be sticky — this softness is exactly what makes these cookies so chewy and tender after baking.
Step 4: Chill the Dough
Cover your dough and pop it into the refrigerator for at least one hour. This chilling step firms up the dough, making it easier to handle when shaping and also helping your cookies hold their shape while baking.
Step 5: Shape and Coat
Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper. Scoop dough with a cookie scoop or tablespoon, roll into balls, then generously coat each one in powdered sugar to create that classic crinkle look and sweet exterior.
Step 6: Bake to Perfection
Arrange the powdered sugar-coated dough balls evenly spaced on your baking sheet. Bake for 10-12 minutes until the cookies are set and the tops have developed those iconic cracks. Let them cool on the baking sheet briefly before moving to a cooling rack to cool completely and set their texture.
How to Serve Pumpkin Crinkle Cookies Recipe
Garnishes
For an inviting touch, sprinkle a little extra cinnamon sugar over the cooled cookies right before serving, or even a light drizzle of maple glaze. It complements the pumpkin’s natural sweetness and makes your cookies look absolutely irresistible.
Side Dishes
Pair these cookies with a cozy mug of hot apple cider, chai tea, or a creamy latte. They also make a fantastic companion to vanilla or cinnamon ice cream, turning a simple dessert into a festive treat your guests will rave about.
Creative Ways to Present
Try stacking the Pumpkin Crinkle Cookies Recipe on a decorative plate lined with autumn leaves or serve them in a rustic tin with a tissue-paper lining for gifting. You can also arrange them in-between layers of wax paper in a mason jar for a charming homemade gift idea.
Make Ahead and Storage
Storing Leftovers
Keep your leftover pumpkin cookies fresh by storing them in an airtight container at room temperature. They should stay soft and chewy for up to five days, which is perfect if you want to enjoy them throughout the week.
Freezing
You can freeze the baked and cooled cookies by placing them in a single layer on a baking sheet, freezing until solid, then transferring to a freezer-safe container. They’ll maintain their deliciousness for up to three months. When ready to eat, thaw at room temperature.
Reheating
To revive that fresh-baked warmth, pop your cookies in the microwave for about 10-15 seconds or warm them briefly in a 300°F oven wrapped in foil. This brings back their soft texture and enhances the pumpkin spice aroma.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree because canned pumpkin pie filling contains added sugars and spices, which might throw off the balance of flavors in this Pumpkin Crinkle Cookies Recipe.
What if I don’t have all the spices listed?
While the full spice blend creates that signature warm, complex taste, you can still make delicious cookies with just cinnamon and nutmeg. The pumpkin flavor will still shine through beautifully.
How large should the cookie dough balls be?
A tablespoon or a medium cookie scoop works perfectly. You want about 1-inch diameter balls before baking to get the ideal size and shape after they expand in the oven.
Why do I need to chill the dough?
Chilling firms the sticky dough so it’s easier to roll, and it also helps the cookies hold their shape while baking, which results in those wonderful cracks and chewy centers.
Can these cookies be made gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for best results. The texture and flavor will remain just as delightful.
Final Thoughts
I promise, once you try the Pumpkin Crinkle Cookies Recipe, it will quickly become one of your favorite fall traditions. The combination of soft pumpkin, cozy spices, and that irresistible crackly sugar crust feels like a big warm hug in cookie form. So go ahead and bake a batch—you’ll be amazed at how easy it is to bring autumn’s best flavors right into your kitchen. Happy baking!
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Pumpkin Crinkle Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the soft, moist texture and warm autumn spices of these Pumpkin Crinkle Cookies. Featuring a generous amount of pumpkin puree and a familiar blend of cinnamon, nutmeg, ginger, and cloves, these cookies are coated in powdered sugar to create a beautiful crinkled effect as they bake. Perfect for fall gatherings or a cozy treat with your favorite hot beverage.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For Coating
- 1/2 cup powdered sugar
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy to create a smooth base for the cookies.
- Add Wet Ingredients: Mix in the pumpkin puree, egg, and vanilla extract until all ingredients are well combined, ensuring a uniform batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt to distribute the spices evenly.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. The dough will be sticky, which is normal for this recipe.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm it up, making it easier to handle and shape.
- Preheat the Oven: Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Prepare Powdered Sugar: Pour the powdered sugar into a small bowl for coating the dough balls later.
- Shape the Cookies: Using a cookie scoop or tablespoon, portion out the chilled dough and roll it into balls by hand.
- Coat in Sugar: Roll each dough ball thoroughly in the powdered sugar until fully coated, which will create the signature crinkled appearance during baking.
- Arrange on Baking Sheet: Place the sugared dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookies are set and cracks appear on the tops, signaling they are perfectly baked.
- Cool Down: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them carefully to a wire rack to cool completely before serving or storing.
Notes
- The dough needs to be chilled for at least one hour to make it easier to handle and help the cookies maintain their shape during baking.
- Make sure not to overmix once the dry ingredients are added to keep the cookies tender.
- For an extra festive touch, you can sprinkle a little extra powdered sugar on top after baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
