Mimi's Organic Eats » Fall Recipes » Pumpkin Spice Crinkle Cookies

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 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.

easy pumpkin spice crinkle cookie recipe
easy pumpkin spice crinkle cookie recipe

Why You'll Love This Recipe

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 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.

easy pumpkin spice crinkle cookie recipe
easy pumpkin spice crinkle cookie recipe
easy pumpkin spice crinkle cookie recipe
easy pumpkin spice crinkle cookie recipe
easy pumpkin spice crinkle cookie recipe

Ingredients for Pumpkin Spice Crinkle Cookies

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Homemade Organic Dark Brown Sugar

Farmer's Market Organic Pumpkin Puree

Organic Valley Large Eggs

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Baking Soda

Frontier Co-Op Fine Sea Salt

Frontier Co-Op Organic Pumpkin Spice

Frontier Co-Op Organic Korintje Cinnamon

Lafaza Organic Ground Vanilla Bean

Florida Crystals Organic Powdered Sugar

easy pumpkin spice crinkle cookie recipe
easy pumpkin spice crinkle cookie recipe

Pumpkin Spice Crinkle Cookies

Recipe by MimiDifficulty: Easy
Makes

24

cookies

Soft and chewy pumpkin spice cookies are rolled in powdered sugar for a signature crinkle cookie that has all the fall vibes.

Ingredients

  • Dough
  • 1/2 cup (113 grams) organic salted butter, softened

  • 113 grams (1/2 cup) organic cane sugar

  • 113 grams (1/2 cup) packed organic dark brown sugar

  • 1 organic large egg

  • 113 grams (scant 1/2 cup) organic pumpkin puree

  • 340 grams (2 1/2 cups plus 3 tablespoons) organic all purpose flour

  • 1 tablespoon organic pumpkin spice (like Frontier Co-Op)

  • 1/2 teaspoon organic cinnamon

  • 1/2 teaspoon organic ground vanilla bean

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon fine sea salt

  • Topping
  • 57 grams (1/4 cup) organic cane sugar

  • 71 grams (1/2 cup) organic powdered sugar, sifted

Directions

  • 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 11 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.

Notes

  • Gluten Free – Replace the flour with 354 grams (2 1/4 cups plus 2 tablespoons) organic gluten free flour blend.
  • High Altitude – Bake at 375°F for 8 minutes or until cracked and dry around the edges.

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