These pumpkin crinkle cookies are sweet and crunchy on the outside, have a cake like texture on the inside, and full of pumpkin flavour.These should definitely be added onto your fall baking list.
Why You'll Love This Recipe
Easy. I love how easy this recipe is and everything is done by hand!
Pumpkin flavour. The mixture of pumpkin puree and pumpkin spice give these cookies a pumpkin pie flavour.
Amazing texture. The outside is slightly crunchy from the sugar and the inside is soft and light, almost cake like.
How to Make Pumpkin Crinkle Cookies
Preheat oven to 325 F and line baking sheets with parchment paper.
In a medium sized bowl whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
In a large bowl add brown sugar, white sugar, eggs, pumpkin puree, vanilla, and melted butter. Mix until batter is smooth and well combined.
Add the dry ingredient to the large bowl. Use a rubber spatula fold to the ingredients together. The dough will be very soft. Set dough aside for 5 minutes stiffen up.
While the dough is resting set up the sugars for rolling. Place the white sugar and powdered sugar into two separate shallow bowls.
Using a small cookie scoop (about 1.5 tbsp), scoop and drop cookie dough directly into the white sugar. The dough is very soft and hard to handle. Once dough is dropped in white sugar, scoop sugar over top and coat the ball. This will make the dough handleable.
Once coated roll the dough into a ball using your hands and place into the powdered sugar bowl. Cover it in powdered sugar and place on your lined baking sheet 2 inches apart.
Bake in the oven for approximately 14 minutes or until cookies are puffy and edges are set.
Cool on the pan for 5 minutes before moving to a wire rack to cool completely.
Frequently Asked Questions
Storing the cookies
These cookies should be stored in an airtight container at room temperature. They stay good for 5 days.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scraping with a knife. Scooping the measuring cup directly into your flour causes the flour to compress and you will get more flour than the recipe calls for.
Can I use pumpkin pie filling instead of pumpkin puree?
No, you want to make sure you use pumpkin puree. Pumpkin pie filling already comes sweetened and spiced and will through the flavours off.
Why is the dough so soft?
The dough is supposed to be soft, it almost has a frosting like texture. After initially mixing you should set the dough aside for 5 minutes. This will help stiffen it up. Once the dough is coated in white sugar is easy to handle.
If you make these pumpkin crinkle cookies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
You Might Also Love
- Mini Pumpkin Cheesecakes
- Pumpkin Spice Latte Loaf Cake
- Pumpkin Cream Cheese Swirl Muffins
- Melting Moments Pumpkin Cookies
- Pumpkin Bread with Streusel Topping
- Halloween Peanut Butter Spider Cookies
Pumpkin Crinkle Cookies
Equipment
- large bowl
- medium bowl
- two small bowls
Ingredients
- 2 & 1/4 C all purpose flour *spooned and levelled
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tsp pumpkin pie spice
- 1 C brown sugar
- 1/2 C white sugar
- 3 large eggs at room temperature
- 1/2 C pumpkin puree
- 1 tsp vanilla extract
- 1/4 C salted butter melted and cooled to room temperature
For Rolling
- 2/3 C white sugar
- 2/3 C powdered sugar
Instructions
- Preheat oven to 325 F and line baking sheets with parchment paper.
- In a medium sized bowl whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.2 & 1/4 C all purpose flour, 1 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 2 tsp pumpkin pie spice
- In a large bowl add brown sugar, white sugar, eggs, pumpkin puree, vanilla, and melted butter. Mix until batter is smooth and well combined.1 C brown sugar, 1/2 C white sugar, 3 large eggs, 1/2 C pumpkin puree, 1 tsp vanilla extract, 1/4 C salted butter
- Add the dry ingredient to the large bowl. Use a rubber spatula fold to the ingredients together. The dough will be very soft. Set dough aside for 5 minutes stiffen up.
- While the dough is resting set up the sugars for rolling. Place the white sugar and powdered sugar into two separate shallow bowls.2/3 C white sugar, 2/3 C powdered sugar
- Using a small cookie scoop (about 1.5 tbsp), scoop and drop cookie dough directly into the white sugar. The dough is very soft and hard to handle. Once dough is dropped in white sugar, scoop sugar over top and coat the ball. This will make the dough handleable.
- Once coated roll the dough into a ball using your hands and place into the powdered sugar bowl. Cover it in powdered sugar and place on your lined baking sheet 2 inches apart.
- Bake in the oven for approximately 14 minutes or until cookies are puffy and edges are set.
- Cool on the pan for 5 minutes before moving to a wire rack to cool completely.
Emjay
Followed the directions carefully, but is not a good cookie recipe. They turn out to be a cake-like cookie that lacks flavor. The dough is very sticky as was the warning in the recipe, but it was a hassle and not worth the effort. Best to stick with either pumpkin bread or pumpkin cake, or a solid pumpkin cookie with enough fats (lots of butter) to have cookie texture. Love your other recipes!
Jessie M
Sorry to hear you did not enjoy the recipe. Yes, they do have a cake like texture rather than a chewy cookie. Happy you enjoy other recipes of mine.