Description
Soft, chewy pumpkin crinkle cookies made with real pumpkin purée and warm autumn spices, rolled in a double coating of granulated and powdered sugar for that signature crackled appearance. Perfect for fall gatherings, lunch boxes, or any time you crave cozy pumpkin flavors.
Ingredients
For the Cookie Dough:
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 3 large eggs, room temperature
- ½ cup canned pumpkin purée (not pumpkin pie filling!)
- 1½ teaspoons vanilla extract
- 4 tablespoons unsalted butter, melted and cooled
For the Coating:
- â…” cup granulated sugar
- 1 cup powdered sugar
Instructions
- Preheat and prep: Crank your oven to 325°F and line those baking sheets with parchment. Trust me on the temperature – I tried 350°F once and they turned into flat pancakes.
- Mix the dry stuff: Dump the flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl. Give it a good whisk.
- Wet ingredients time: In your biggest bowl, whisk the sugars, eggs, pumpkin, and vanilla until smooth. My arm gets tired but it’s worth it.
- Butter magic: Pour in that melted butter and whisk like crazy. If your butter’s too hot, you’ll scramble the eggs – learned that one the hard way.
- Bring it together: Fold in the dry ingredients until just mixed. Don’t go nuts here or you’ll get tough cookies.
- Patience, grasshopper: Let the dough sit for 10 minutes. I use this time to set up my sugar stations and clean up a bit.
- Sugar station setup: One bowl with granulated sugar, one with powdered sugar. Make sure you have enough powdered sugar – I ran out once mid-batch and had to send my husband to the store.
- Roll and coat: Scoop the dough, roll in granulated sugar first, then coat those babies in powdered sugar until they look like little ghosts.
- Bake time: Space them out on your sheets – they need room to spread. Pop them in for exactly 14 minutes. Set a timer because these go from perfect to hockey pucks real fast.
- Cool your jets: Let them sit on the hot pan for 10 minutes before moving them. I know it’s torture but they’ll fall apart if you rush this step.
Notes
Cookie scoop is non-negotiable: I tried using spoons for years and my cookies looked like sad, lopsided blobs
Don’t you dare overbake these: They should look slightly raw in the center cracks – that’s what keeps them soft and chewy
Cold baking sheets are your friend: Hot pans make cookies spread into pancakes instead of staying nice and puffy
Go crazy with the powdered sugar: I literally roll these things until they look like little snowballs – that’s what creates the dramatic cracks
Let that dough rest: Those 10 minutes aren’t optional – the flour needs time to hydrate properly
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 12g
- Sodium: 45mg
- Fat: 1.5g
- Saturated Fat: 1g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 18mg