Pumpkin Crinkle Cookies
If you are looking for an easy, tasty, homemade Fall cookie, these Pumpkin Crinkle Cookies are it! No one can resist these soft little bites!
A SOFT PUMPKIN COOKIE RECIPE
Who doesn’t love cookies? Especially this time of year. It feels so warm and cozy to make a batch of cookies, don’t you think? Plus, you can turn the oven on without sweltering! These Pumpkin Crinkle Cookies taste like autumn in cookie form. With all that delicious pumpkin flavor and the powdered sugar coating, these cookies “crinkle and crack” while baking and come out super soft and chewy. If you are going to make any cookie this Fall baking season, it has to be this Pumpkin Crinkle Cookie recipe!
FREQUENTLY ASKED QUESTIONS:
What is happening is the top the cookie dries out before the cookie is finished rising. So the top is already set but the cookie is still trying to expand and spread so it creates these little cracks and crevices that we know as “crinkles”.
They are a thicker cookie that are soft in texture.
The crinkle cookie was created in the Philippines! A popular flavor is Ube which is a purple yam. They are most notably known for being made with chocolate.
Generally you just need to be very generous with the powdered sugar. However, I once was taught that you could actually roll the cookie dough in granulated sugar first before rolling in the powdered sugar. This is supposed to help the powdered sugar hold on better.
Yes. What you will want to do is swap out the butter with 1/2 cup applesauce. Substituting with applesauce is a good way to reduce the fat but it does slightly alter the flavor a bit.
From my personal experience, I don’t think the dough must be refrigerated. You can roll these right away after making the cookie dough. They are sticky though, so if you’d like, you can place them in the refrigerator for 30 minutes to an hour. This will make them easier to handle. We want them a bit sticky though because this helps the powdered sugar stay on.
These cookies can be stored in an airtight container or ziptop bag in the refrigerator where they will last for up to one week. These can also be frozen. They can be frozen before or after baking. To freeze before baking, roll the cookie dough into balls and freeze on a lined baking sheet (the is called flash-freezing). Then place frozen dough in an airtight container stacked and separated by parchment paper. They will keep frozen for up to 3 months. When ready to bake remove from freezer and let thaw at room temperature until soft, then roll in your powdered sugar and bake.
To freeze after baking, let cookies cool completely and then store stacked in a freezer container separated by parchment paper. These again will keep frozen for up to 3 months.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- all-purpose flour
- pumpkin pie spice
- baking powder
- baking soda
- salt
- butter
- brown sugar
- granulated sugar
- egg
- pumpkin puree
- vanilla extract
- powdered sugar
HOW TO MAKE PUMPKIN CRINKLE COOKIES:
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. In a medium bowl, add the flour, pumpkin pie spice, baking powder, baking soda, and salt and mix together.
In a separate large bowl, add the brown sugar, white sugar, egg, pumpkin, butter and vanilla and mix together well.
Add the dry ingredients to the wet ingredients and gently fold in until incorporated. The dough will be somewhat wet and sticky.
Add the powdered sugar for rolling into another bowl. Using a tablespoon size cookie scoop, scoop the dough into the bowl of powdered sugar.
Gently roll it all around with a fork or with your fingers until thoroughly coated. Put a heavy coating on to get the nice crinkle effect. Do not shake off any excess sugar.
Place them on the baking sheet 2-inches apart.
Bake at 350˚F for 10 minutes.
Remove from the oven and let cool for 2 minutes then transfer to a wire cooling rack.
Enjoy!
WANT MORE DELICIOUS RECIPES?
Pumpkin Crinkle Cookies
Ingredients
For Cookies:
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 cup pumpkin puree, not pie filling
- 1 teaspoon vanilla extract
For Rolling:
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- In a medium bowl, add the flour, pumpkin pie spice, baking powder, baking soda, and salt and mix together.
- In a separate large bowl, add the brown sugar, granulated sugar, egg, pumpkin, butter and vanilla and mix together well.
- Add the dry ingredients to the wet ingredients and gently fold in until incorporated. The dough will be somewhat wet and sticky.
- Add the powdered sugar for rolling into another bowl. Using a tablespoon size cookie scoop, scoop the dough into the bowl of powdered sugar.
- Gently roll it all around with a fork or with your fingers until thoroughly coated. Put a heavy coating on to get the nice crinkle effect. Do not shake off any excess sugar.
- Place them on the baking sheet 2-inches apart.
- Bake at 350˚F for 10 minutes.
- Remove from the oven and let cool for 2 minutes then transfer to a wire cooling rack.
Notes
- These can be frozen, see my tips above on how to do that.
- Double this recipe to serve more people or save for later.
- Make sure that your dough is heavily coated in powdered sugar. It can melt off slightly while baking.
- If you want, you can roll in granulated sugar before powdered sugar to help it stick.
- This can be refrigerated before rolling, but not required.
- Salted butter can be used. Just leave out the additional salt in the recipe.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
These were so good! I think I had a darker batch of pumpkin puree because mine were just bit darker than yours but who cares because they were absolutely delicious! Everyone loved them and I am now making a second batch today – thank you!!
It could just be the batch of pumpkin you got. Sometimes the puree is dark and sometimes it’s light depending on the mixture. How do they taste? Are they good or do they taste off?
Hi,Brandie! Love love love your site! Would you happen to know if butter flavor crisco would work in these? My daughter is cutting out dairy while nursing, and I’d love to make these for her! Thank you for all of the yumminess you share! 🙂
Congratulations on your new grand baby! That’s wonderful news! And yes, you should be able to substitute the butter flavored Crisco for the butter in this recipe. I don’t see any reason why it wouldn’t work. 🙂