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Pumpkin Spice Crinkle Cookies Recipe

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4.5 from 77 reviews

These Pumpkin Spice Crinkle Cookies are soft, chewy, and bursting with warm fall flavors. Coated in a crackly layer of white and powdered sugar, they offer a delightful texture contrast and a perfect balance of sweet and spicy, making them an irresistible treat for the holiday season or cozy autumn afternoons.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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

Coating Sugars

  • 1–2 Cups White Sugar
  • 1–2 Cups Powdered Sugar

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together 2 & 1/2 cups all-purpose flour, 2 teaspoons pumpkin pie spice, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
  2. Cream Sugars and Butter: In a stand mixer or using a hand mixer, blend 1 cup light brown sugar, 1/2 cup white sugar, and 1/2 cup room temperature salted butter until light and fluffy, creating a creamy base.
  3. Add Pumpkin and Egg: Mix in 1 cup pure pumpkin, 1 large egg, and 1 teaspoon pure vanilla extract into the creamed sugar mixture until fully combined.
  4. Combine Wet and Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined to form the cookie dough.
  5. Chill Dough: Divide the dough between two large rectangular pieces of plastic wrap. Wrap tightly and chill in the refrigerator for 3 to 24 hours to allow flavors to meld and dough to firm up.
  6. Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
  7. Prepare Sugar Coatings: Fill one large shallow bowl with 1–2 cups of white sugar and a second bowl with 1–2 cups of powdered sugar.
  8. Shape and Coat Cookies: Use a cookie scoop to portion out 2-inch diameter dough balls. Roll each ball first in the white sugar, then thoroughly coat with powdered sugar. Place the coated balls on the prepared baking sheet about 2 inches apart to allow room for spreading.
  9. Bake Cookies: Bake in the preheated oven for 13 to 15 minutes, until the tops are crackled and cookies set.
  10. Cool: Allow the cookies to cool on the baking sheet for 5 to 10 minutes. Then transfer them to a wire rack to cool completely.
  11. Serve or Store: Once at room temperature, serve immediately or store in a loosely sealed container for up to 5 days to maintain freshness.

Notes

  • Using pure pumpkin rather than pumpkin pie filling ensures the right concentration of flavor and moisture.
  • Chilling the dough is essential for developing flavor and managing cookie spread during baking.
  • The dual sugar coating creates the signature crackled exterior typical of crinkle cookies.
  • Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
  • If you cannot find pumpkin pie spice, use the suggested combination of cinnamon, nutmeg, allspice, and cloves as a perfect substitute.

Keywords: pumpkin spice cookies, crinkle cookies, fall cookies, autumn dessert, pumpkin cookies, spiced cookies

Find it online: https://islawhite.com/pumpkin-spice-crinkle-cookies-recipe/