Name: Pumpkin Spice Crinkle Cookies Recipe
Prep time: 15 min
Cook time: PT-489586H28M19S
Total time: 3 h 30 min
Cuisine: American
Ingredients: 2 & 1/2 Cups All-Purpose Flour (spoon and level); 2 Teaspoons Pumpkin Pie Spice (or substitute: 1 & 1/4 Teaspoons Ground Cinnamon, 1/4 Teaspoon Ground Nutmeg, 1/4 Teaspoon Ground Allspice, and 1/8 Teaspoon Ground Cloves); 2 Teaspoons Baking Powder; 1 Teaspoon Baking Soda; 1/2 Teaspoon Salt; 1 Cup Light Brown Sugar; 1/2 Cup White Sugar; 1/2 Cup Salted Butter, room temperature; 1 Cup Pure Pumpkin (NOT pumpkin pie filling); 1 Large Egg; 1 Teaspoon Pure Vanilla Extract; 1–2 Cups White Sugar; 1–2 Cups Powdered Sugar

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Introduction

These Pumpkin Spice Crinkle Cookies offer a delightful fall twist on a classic treat. Soft and chewy with a perfect crackled sugar coating, they bring warm pumpkin and aromatic spices to every bite. They’re easy to make and wonderful for sharing during the cozy season.

Ingredients

2 & 1/2 cups all-purpose flour (spoon and level)
2 teaspoons pumpkin pie spice (or 1 & 1/4 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground cloves)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup light brown sugar
1/2 cup white sugar
1/2 cup salted butter, room temperature
1 cup pure pumpkin (NOT pumpkin pie filling)
1 large egg
1 teaspoon pure vanilla extract
1–2 cups white sugar (for rolling)
1–2 cups powdered sugar (for rolling)

Instructions

Step 1: In a medium bowl, mix the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
Step 2: Using a stand mixer or hand mixer, cream together the light brown sugar, white sugar, and room temperature butter until smooth and fluffy.
Step 3: Blend in the pure pumpkin, egg, and vanilla extract until fully combined.
Step 4: Stir the dry flour mixture into the wet ingredients until just incorporated.
Step 5: Divide the dough between two large rectangular pieces of plastic wrap. Cover with additional plastic wrap if needed and chill in the refrigerator for 3 to 24 hours.
Step 6: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 7: Place white sugar in one shallow bowl and powdered sugar in another. Using a cookie scoop, form 2-inch dough balls.
Step 8: Roll each dough ball first in white sugar, then in powdered sugar until thoroughly coated. Arrange on the baking sheet about 2 inches apart.
Step 9: Bake for 13-15 minutes until the cookies crackle and edges are set. Let them cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a more intense pumpkin flavor, gently increase the pumpkin pie spice or add a pinch of ground ginger.
You can substitute the salted butter with unsalted butter plus a pinch of extra salt if preferred.
Chilling the dough longer enhances the flavor and helps cookies keep their shape better during baking.
Use canned pure pumpkin, not pumpkin pie filling, to avoid added sugars and spices that might alter the recipe.

Storage

Store the cookies in a loosely sealed container at room temperature for up to 5 days. To freshen them up before serving, warm briefly in a low oven or microwave. These cookies also freeze well—place them in a freezer-safe container for up to 3 months. Thaw at room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of pure pumpkin?

It’s best to use pure pumpkin because pumpkin pie filling contains added sugar and spices that can change the cookie’s texture and flavor.

How do I know when the cookies are done baking?

Bake until the cookies have cracked on top and the edges are set, usually about 13-15 minutes. They may look slightly soft but will firm up as they cool.