Pumpkin Spice Crinkle Cookies
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 cookies as much as I do, be sure to check out some of my other favorite recipes like my Chocolate Chip Crinkle Cookies, Soft Baked Pumpkin Spice Cranberry Sandwich Cookies, Eggless Sourdough Molasses Cookies, or Double Chocolate Pumpkin Cookies.
A Quick Look At The Recipe
- Recipe Name: Pumpkin Spice Crinkle Cookies
- Ready In: 21 minutes
- Makes: 24 cookies
- Main Ingredients: butter, pumpkin puree, pumpkin spice
- Flavor Profile: pumpkin and a medley of warm spices
- Dietary Info: no seed oils, gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: soft, chewy, and full of cozy pumpkin spice
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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. If you like chocolate crinkle cookies, this is a fall twist!
- 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 design, with powdered sugar cracks revealing the vibrant orange hue beneath, making them a colorful 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!
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 crinkle cookies and I actually lined one baking sheet with parchment paper and one sheet without. I baked half the cookies on the lined baking sheet and half on one with no parchment paper. 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.
Ingredients
- Butter: I use organic salted butter, but unsalted butter is fine if you prefer, just add 1/4 teaspoon of salt to the recipe. Be sure to check out Best Salted Butter for Baking for my top picks!
- Cane Sugar: I use organic cane sugar as it's less processed than granulated white sugar. Rolling the cookie dough in cane sugar before rolling in powdered sugar is the secret to perfect crinkle cookies as it creates a barrier that prevents the powdered sugar from melting into the cookie dough as the cookies bake.
- Powdered Sugar: You'll need powdered sugar for these cookies for the crinkle effect. Powdered sugar is also known as confectioners' sugar, it's the same thing, just a different name.
- Brown Sugar: I use my homemade 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. I don't strain pumpkin, as I use the Farmer's Market Organic Pumpkin Puree and I don't need to with this brand. But, if your pumpkin is super wet, you may want to strain it. Don't use pumpkin pie filling as that has added spices and sugars we don't need.
- Pumpkin Spice: I use my Homemade Pumpkin Pie Spice Mix, 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.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best reslts.
- I use my stand mixer for ease, but if you want to use a hand mixer you can do that as well.
- The trick to perfect crinkle cookies is rolling the cookie dough in cane sugar first, then in powdered sugar. This ensure that the powdered sugar doesn't just melt into the cookies when baking. So, don't skip this step!
- These cookies are soft and chewy, so they are best stored in an airtight container.
- You can freeze these in an airtight container for up to 3 months. Just thaw and enjoy!
- Gluten Free — Replace the flour with 354 grams (2 ¼ cups plus 2 tablespoons) gluten free flour blend. I used the Namaste Organic Perfect Flour Blend for testing. If you're using a different blend, make sure to weigh the flour for the best results.
- High Altitude — Bake at 375°F for 9 to 11 minutes or until cracked and dry around the edges.
How to Make Pumpkin Spice Crinkle Cookies
- Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper. 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 speed 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 dry ingredients: flour, pumpkin spice, cinnamon, vanilla bean, baking soda, and sea salt, and whisk together. Add to the butter mixture.
- 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 baking 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. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Recipe FAQ's
The secret to perfect crinkle cookies is rolling the dough in cane sugar first, then in powdered sugar. The cane sugar provides a barrier that will prevent the powdered sugar from melting into the cookie dough in the oven. This creates that perfect crinkle as they bake.
Pumpkin cookies are very soft and chewy.
Pumpkin can make cookies a bit more cakey because it has more moisture. I always use Farmer's Market Organic Pumpkin Puree and I don't ever strain or blot it. If you are using another brand, it may have more moisture. So, if your cookies are too cakey for you, you can try blotting out or straining off some of that moisture before using it the next time.
This recipe does not require chilling.
Yes, you can replace the all purpose flour with 354 grams (2 ¼ cups plus 2 tablespoons) gluten free flour blend. I used the Namaste Organic Perfect Flour Blend for testing. If you're using a different blend, make sure to weigh the flour for the best results.
If you didn't roll them in cane sugar first before rolling in powdered sugar, then the powdered sugar will just melt into the cookies and they won't have the crinkle on top.
If you didn't roll the cookie dough in cane sugar first like noted, then the powdered sugar will just melt into the cookies as there is no barrier to keep it on top.
Pumpkin cookies are softer in general because of the added moisture in pumpkin. But, if you under bake them, they can be even softer. So, if you don't want them super soft, you can ensure that the edges and tops are dry before removing from the oven.
If you didn't measure properly and have too much dry ingredients compare to wet ingredients, this can cause cookies not to spread. Be sure to use a digital food scale so you get the most accurate measurements.
Yes, they will be be very soft immediately after coming out of the oven. You need to let them cool completely on the baking sheets until they cool and set completely before moving.
If you have leftovers, store in an airtight container for up to a week at room temperature. You can freeze them for up to 3 months.
What to Make With Leftover Pumpkin
There's nothing worse than opening a can of pumpkin to make cookies only to let half of it go to waste. Reduce food waste and use up your open can of pumpkin with one of these other recipes!
- Try Healthy Pumpkin Waffles With Bone Broth for a make ahead and freezer friendly breakfast option!
- The Brown Butter Pumpkin Cookies With Caramel are a delicious eggless cookie option!
- More pumpkin cookies include Soft Baked Pumpkin Spice Cranberry Sandwich Cookies, Double Chocolate Pumpkin Cookies, Pumpkin Oatmeal Chocolate Chip Cookies, and Frosted Pecan Pumpkin Spice Cookies.
- Make your dog Pumpkin Granola for Dogs to enjoy as a snack or use as a food topper. John John loves this with fresh blueberries and a little dollop of plain Greek yogurt on top.
- Try my favorite cake ever and make Pumpkin Spice Chocolate Zucchini Cake Without Eggs for a rich, fudgy chocolate cake that uses pumpkin!
More Pumpkin Dessert Recipes
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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 speed 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 dry ingredients: 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 baking 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
- Always weigh ingredients for the best reslts.
- I use my stand mixer for ease, but if you want to use a hand mixer you can do that as well.
- The trick to perfect crinkle cookies is rolling the cookie dough in cane sugar first, then in powdered sugar. This ensure that the powdered sugar doesn't just melt into the cookies when baking. So, don't skip this step!
- These cookies are soft and chewy, so they are best stored in an airtight container.
- You can freeze these in an airtight container for up to 3 months. Just thaw and enjoy!
- Gluten Free — Replace the flour with 354 grams (2 ¼ cups plus 2 tablespoons) gluten free flour blend.
- High Altitude — Bake at 375°F for 9 to 11 minutes or until cracked and dry around the edges.
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.