Pumpkin Spice Crinkle Cookies
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These Pumpkin Spice Crinkle Cookies are just like the classic chocolate version, but with pumpkin and spice. This fall inspired cookie is amazing with a big glass of milk for dipping!
If you love crinkle cookies as much as I do, be sure to check out some of my other favorite recipes like my Chocolate Crinkle Cookies, Chocolate Chip Crinkle Cookies, or my Chocolate Crinkle Biscotti.
Soft and chewy, these Pumpkin Spice Crinkle Cookies are just like the classics but in pumpkin spice form. I use pumpkin along with all the warm and comforting spices of pumpkin spice. These fluffy and soft pumpkin cookies are an amazing fall treat!
I created this recipe with my friends at USA Pan as I've been using their pans for years! The difference in their ridge pans compared to a non ridge pan is like night and day. So when they sent me some cookie sheets to test out, I was super happy with the results!
I pretty much preach parchment paper. Maybe it's because I come from commercial baking where we use it constantly for easy clean up and so we don't have to wash massive baking sheets. But, I also truly love it because of the easy clean up and that nothing ever sticks to your pans!
So, I made these Pumpkin Spice Crinkle Cookies and I actually baked one sheet with parchment paper and one sheet without. I honestly really wanted to see what kind of results the ridge cookie sheets would give. And, to my surprise — not a single cookie was stuck! So, if you're looking for some fool proof cookie sheets, then definitely get these USA Pan ridge cookie sheets.
Why You'll Love This Recipe
Seasonal: Pumpkin Spice Crinkle Cookies bring the beloved flavors of fall right to your kitchen, combining warm spices like cinnamon, nutmeg, and cloves with rich pumpkin, making each bite cozy and comforting.
Perfectly Soft and Chewy Texture: These organic cookies boast a delightful crinkle on the outside while maintaining a soft and chewy center, providing a satisfying contrast compared tradition soft pumpkin cookies.
Beautiful Presentation: The crinkle effect on these organic cookies creates a beautiful and unique appearance, with powdered sugar cracks revealing the vibrant orange hue beneath, making them a beautiful addition to any dessert table.
Easy to Make: Pumpkin Spice Crinkle Cookies are simple to make. While they are similar to other pumpkin cookies, you get a different and unique looking cookie simply by rolling them in sugar!
Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite.
- Cane Sugar: I use organic cane sugar as it's less processed than granulated white sugar.
- Brown Sugar: I use my homemade organic dark brown sugar for a richer flavor profile with the pumpkin and spice. You can use store bought too!
- Pumpkin: I use organic pumpkin puree, which gives these pumpkin cookies flavor and moisture.
- Eggs: Use large eggs.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Pumpkin Spice: I use my homemade pumpkin pie spice, but store bought also works!
- Vanilla Bean: Using organic ground vanilla bean adds more depth of flavor to these crinkle cookies. If you don't have this, you can also use vanilla extract.
- Baking Soda: Use baking soda, not powder. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: Use fine sea salt.
- Powdered Sugar: You'll need organic powdered sugar to make these iconic crinkle cookies.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but a hand mixer also works.
- Cookie Sheets: I use USA Pan Cookie Sheets for these pumpkin cookies, no parchment paper needed!
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper, or no need if you’re using USA Pan!
Step 2
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and dark brown sugar. Mix on low until combined and there are no chunks of butter. Add the egg and pumpkin and mix just slightly, enough to break the yolks.
In a separate bowl, add the flour, pumpkin spice, cinnamon, vanilla bean, baking soda, and sea salt, and whisk together. Add to the butter mixture and mix on low until combined into a smooth dough.
In a small bowl, add the cane sugar for the topping. And in a separate bowl, add the powdered sugar for topping. Using your hands, form the dough into 24 balls and roll them in the cane sugar first, then in the powdered sugar and flatten them slightly so they are about 2-inches in diameter. Place on the prepared cookie sheets, spacing them at least 1-inch apart.
Step 3
Bake for 10 to 12 minutes or until cracked and dry around the edges. Allow to cool completely on the baking sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
FAQ's
Yes, just add ¼ teaspoon fine sea salt to the recipe.
Store in an airtight container for up to a week.
Craving More?
Pumpkin Spice Crinkle Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- USA Pan Cookie Sheets
Ingredients
Dough
- 113 grams salted butter (softened)
- 113 grams cane sugar
- 113 grams dark brown sugar (packed)
- 1 large egg
- 113 grams pumpkin puree
- 340 grams all purpose flour
- 2 teaspoons pumpkin spice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground vanilla bean
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Topping
- 57 grams cane sugar
- 71 grams powdered sugar (sifted)
Instructions
- Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper, or no need if you’re using USA Pan!
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and dark brown sugar. Mix on low until combined and there are no chunks of butter. Add the egg and pumpkin and mix just slightly, enough to break the yolks.
- In a separate bowl, add the flour, pumpkin spice, cinnamon, vanilla bean, baking soda, and sea salt, and whisk together. Add to the butter mixture and mix on low until combined into a smooth dough.
- In a small bowl, add the cane sugar for the topping. And in a separate bowl, add the powdered sugar for topping. Using your hands, form the dough into 24 balls and roll them in the cane sugar first, then in the powdered sugar and flatten them slightly so they are about 2-inches in diameter. Place on the prepared cookie sheets, spacing them at least 1-inch apart.
- Bake for 10 to 12 minutes or until cracked and dry around the edges. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
Nutrition
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So good
These cookies are delicious! They have the perfect amount of pumpkin and cinnamon spice. They have a slight crunch outside and are soft and moist inside. Perfect for fall.