Pumpkin Crinkle Cookies are light, soft, and full of all your favorite fall flavors! These cookies are made with real pumpkin, pumpkin spice, and topped with sweet powdered sugar, to make a pretty treat that’s perfect served with coffee, tea, or warm mulled cider.
I’m going to make the story about these cookies short and sweet. They are AH-MAZING! So amazing in fact that I’ve finally gotten Mr. SS to like something pumpkin. He’s not been a fan until now. My guy is never going to be on the “everything pumpkin” bandwagon but when it comes to these cookies, he’s onboard.
These Pumpkin Crinkle Cookies Are:
- Light and fluffy
- Have a beautiful cake-like texture
- Use homemade Pumpkin Pie Spice for the perfect blend of warm spices
- Our new family favorite cookie
This cookie recipe uses simple pantry ingredients along with pumpkin puree and pumpkin spice mix. I make my own spice blend and it really makes a big difference in the flavor of these cookies. You can find the recipe for my homemade Pumpkin Spice Blend here.
What You Need To Make Pumpkin Crinkle Cookies
- All-Purpose Flour
- Baking Soda
- Baking Powder
- Pumpkin Pie Spice
- White Sugar
- Brown Sugar
- Pumpkin Puree
- Powdered Sugar
Tips For Making These Cookies
- Make sure that the butter is softened. This will make blending in the sugars easy.
- Use PUMPKIN PUREE, not pumpkin pie mix.
- The cookie dough is very soft and sticky. That’s ok, just take your time and the cookies will turn out great.
- I use a small scoop to create the balls of dough. Once you’ve scooped out the dough, drop cookie dough balls, one at a time, directly into the bowl with confectioner’s sugar, and roll to coat.
- Place each ball on the baking pan, lined with parchment then dust with more powdered sugar. This will give extra crinkles as the cookies bake.
- As soon as the cookies come out of the oven, remove them from the pan and let cool on a wire rack.
How To Store Pumpkin Crinkle Cookies
Sharing this tip is a bit humorous because the times (5 in 3 weeks) I’ve made these cookies there’s only been a couple leftover. But, in case you do need to store these soft cookies, here’s how:
- Place them in an airtight container and store at room temperature.
More Great Fall Recipes You’ll Love
Let me know if you make this recipe! You can rate it below, leave me a comment, or snap a picture. Just tag me on Instagram at #asouthernsoul
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup softened butter
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla
- 2 cups powdered sugar
- Heat oven to 375 degrees. Line a baking sheet with parchment and set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- To the bowl of a stand mixer or in a large bowl using a hand mixer, blend together the sugars and butter. Add in the pumpkin puree, egg, and vanilla. Blend until mixed well. Add in the dry ingredients and blend until just mix. Do not over mix the dough.
- Add powdered sugar to a small mixing bowl. Using a small cookie scoop, drop a heaping scoop of dough into the sugar and roll around to coat. Take the ball out of the sugar and roll it in your palm to make a ball. Place cookie ball on prepared pan and dust with additional powdered sugar. Continue making and place about 10 cookies on the pan.
- Bake the cookies in the oven for 13 minutes. Take the pan out of the oven and immediately remove the cookies to a wire rack to cool.
- ***This is cookie dough is very sticky. I've made this recipe many times and the key to making the cookies is to have patience while working quickly to get the cookies coated in the powdered sugar.