If you’re searching for a soft, spiced treat that captures the essence of fall, the Pumpkin Crinkle Cookies Recipe is an absolute game-changer. These cookies blend the rich, comforting flavors of pumpkin and warm spices with a delightful powdered sugar crust that crackles beautifully as they bake. Each bite offers a tender, melt-in-your-mouth texture with just the right hint of sweetness and spice, making them perfect for cozy afternoons, holiday gatherings, or anytime you want to bring a little seasonal magic into your kitchen.
Ingredients You’ll Need
This Pumpkin Crinkle Cookies Recipe uses simple, pantry-friendly ingredients that work together to create remarkable flavor and texture. Each one plays a vital role—from the pumpkin purée that keeps the cookies moist and tender, to the blend of warm spices that infuse every bite with a comforting autumnal aroma.
- Granulated sugar: Sweetens the dough and helps create a light texture.
- Brown sugar: Adds moisture and a subtle caramel depth to the cookies.
- Vegetable oil: Keeps the cookies tender and moist without overpowering the pumpkin flavor.
- Canned pumpkin purée: The star ingredient that delivers moistness and pumpkin flavor.
- Vanilla extract: Enhances sweetness and adds warmth to the overall flavor profile.
- All-purpose flour: The base that gives structure and body to the cookies.
- Baking powder: Helps the cookies rise and become light and fluffy.
- Baking soda: Works with the acidic pumpkin to give good texture and spread.
- Salt: Balances sweetness and enhances flavor depth.
- Ground cinnamon: Essential for that familiar, cozy fall spice note.
- Ground nutmeg: Adds warmth and complexity to the spice blend.
- Ground ginger: Gives a gentle heat that lingers pleasantly.
- Ground cloves: Provides a sharp, aromatic finish to the spices.
- Powdered sugar: Coats the cookies to create the signature crinkled look and adds a sweet, delicate crust.
How to Make Pumpkin Crinkle Cookies Recipe
Step 1: Prepare the Dough
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper to prevent sticking. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until they’re beautifully combined and smooth. Then stir in the canned pumpkin purée and vanilla extract, making sure the mixture is silky without any lumps.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves together. This ensures that all the spices and leavening agents are evenly distributed, which is key to having uniform flavor and rise in every cookie.
Step 3: Mix Wet and Dry
Gradually add the dry ingredients to the wet mixture. Stir gently but thoroughly until the dough has just come together with no dry patches. The dough will be a bit sticky—that’s perfectly normal and a good sign!
Step 4: Chill the Dough
Cover the dough with plastic wrap and refrigerate for one hour. Chilling helps the dough firm up, making it much easier to handle and shape into perfect cookie balls later on.
Step 5: Shape and Coat
Once chilled, use a tablespoon to scoop out portions of dough and roll each into a ball. Then generously roll each ball in powdered sugar until fully coated, which will form the classic cracked tops as the cookies bake.
Step 6: Bake to Perfection
Arrange the sugar-coated dough balls on your prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake for 12 to 14 minutes at 350°F, or until the cookies puff up and their tops develop those irresistible crinkles. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
How to Serve Pumpkin Crinkle Cookies Recipe
Garnishes
For a festive touch, sprinkle a light dusting of cinnamon sugar over the cookies just before serving. You can also add a small dollop of cream cheese frosting or a drizzle of melted dark chocolate to enhance the warmth of the spices and add a luxurious creaminess.
Side Dishes
Pair these cookies with a warm cup of chai tea, pumpkin spice latte, or a creamy hot chocolate. Their spicy sweetness complements these cozy drinks beautifully, making a perfect afternoon snack or dessert combination.
Creative Ways to Present
For a charming fall dessert platter, arrange your Pumpkin Crinkle Cookies Recipe alongside fresh apple slices, roasted pecans, and a bowl of maple whipped cream. Layer them in a decorative tin or wrap batches in cellophane with autumn-themed ribbon for thoughtful homemade gifts.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your cookies in an airtight container at room temperature. They stay fresh and soft for up to one week, making them great for batch baking ahead of time.
Freezing
If you want to enjoy these Pumpkin Crinkle Cookies Recipe anytime, freeze the baked cookies in a sealed freezer bag. They keep well for up to three months—just thaw at room temperature when you’re ready to indulge.
Reheating
To refresh the softness and bring back the aroma, warm the cookies in a low oven (about 300°F) for 5 to 7 minutes or microwave for 10 seconds. This simple step makes them taste freshly baked again.
FAQs
Can I substitute the vegetable oil with butter?
Absolutely! Using melted butter instead of vegetable oil will give your cookies a richer flavor and slightly denser texture, which many people love in pumpkin treats.
Do I have to chill the dough before baking?
Chilling is key for handling the sticky dough easily and helps the cookies keep their shape while baking. It also enhances the flavors by allowing them to meld together.
Can I use fresh pumpkin instead of canned purée?
Yes, but make sure to cook and puree the fresh pumpkin first, then drain any excess moisture so your dough doesn’t become too wet.
What if I don’t have all the spices listed?
You can simplify the spice blend by focusing on cinnamon and nutmeg if that’s what you have on hand. These two will still give your cookies that classic warm autumn flavor.
How do I get the cookies to have the signature crinkle look?
Rolling the dough balls generously in powdered sugar before baking is the secret. As the cookies expand in the oven, the sugar coating cracks, creating that beautiful crinkled top.
Final Thoughts
Trust me when I say the Pumpkin Crinkle Cookies Recipe will soon become one of your favorite fall baking traditions. Their soft texture, cozy spices, and delightfully crackled tops make them unforgettable. So go ahead and gather your ingredients—this recipe is simple, rewarding, and perfect for sharing with friends and family on chilly days.
Print
Pumpkin Crinkle Cookies Recipe
- Prep Time: 15 minutes (plus 1 hour chilling time)
- Cook Time: 14 minutes
- Total Time: 1 hour 29 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Crinkle Cookies are soft, chewy, and perfectly spiced, making them an ideal fall dessert. Featuring a delightful pumpkin purée base combined with warm spices like cinnamon, nutmeg, and cloves, these cookies have a beautiful crinkled sugar coating and a tender texture that melts in your mouth.
Ingredients
Wet Ingredients
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 1 cup canned pumpkin purée
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
For Coating
- ½ cup powdered sugar (for rolling)
Instructions
- Preheat and prepare the baking sheets. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine wet ingredients. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the pumpkin purée and vanilla extract, mixing until smooth and fully incorporated.
- Mix dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves, ensuring the spices are evenly distributed.
- Incorporate dry ingredients into wet. Gradually add the dry ingredients to the wet mixture, stirring continuously until a dough forms and all ingredients are fully incorporated.
- Chill the dough. Cover the dough bowl and refrigerate it for 1 hour to firm up, which makes it easier to handle and helps the cookies hold their shape during baking.
- Form the cookies. Once chilled, scoop tablespoon-sized portions of dough and roll them into balls. Then roll each ball in powdered sugar until fully coated, creating the signature crinkle effect.
- Arrange and bake. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake in the preheated oven for 12–14 minutes, or until the cookies puff up and the tops display crinkles.
- Cool the cookies. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly and maintain their texture.
Notes
- For a stronger spice flavor, increase the cinnamon or add a dash of pumpkin pie spice to the dry ingredients.
- The dough will be sticky; chilling it helps with handling and shaping the cookies.
- You can substitute vegetable oil with melted butter to achieve a richer flavor and softer texture.
