Ingredients
– ½ cup softened butter Creams with sugar for a tender crumb and rich flavor base
– 1 cup granulated sugar Provides sweetness and helps create the crinkle effect when baked
– 1 cup pumpkin puree Adds moisture, natural sweetness, and fall essence; use pure canned, not pie filling
– 1 egg Binds the dough for structure; room temperature mixes smoothly
– 1 tsp vanilla extract Enhances overall flavor depth and aroma
– 2 cups all-purpose flour Forms the cookie structure; spooned lightly to avoid density
– 1 tsp baking powder Gives lift for soft centers
– ½ tsp baking soda Reacts with pumpkin acidity for tenderness
– 2 tsp ground cinnamon Delivers warm, signature spice note
– ½ tsp ground ginger Adds zingy warmth to complement pumpkin
– ½ tsp ground nutmeg Brings nutty sweetness for balanced spice blend
– ½ tsp ground cloves Offers a subtle, deep earthiness
– ¼ tsp salt Balances sweetness and intensifies flavors
– ½ cup powdered sugar For rolling; creates the crackly, snowy exterior as it bakes
Instructions
1-Preheat your oven to 350°F and line two baking sheets with parchment paper. This prevents sticking and ensures even baking for your easy pumpkin crinkle cookies. Measure all ingredients ahead to keep things smooth, especially for busy schedules.
2-In a large bowl, beat ½ cup softened butter and 1 cup granulated sugar until light and fluffy, about 2 minutes with a mixer. Mix in 1 cup pumpkin puree, 1 egg, and 1 tsp vanilla extract until combined. The pumpkin adds that moist, cake-like quality central to soft pumpkin crinkle cookies.
3-Whisk together 2 cups flour, 1 tsp baking powder, ½ tsp baking soda, 2 tsp cinnamon, ½ tsp each ginger, nutmeg, and cloves, plus ¼ tsp salt in a separate bowl. Gradually stir dry mix into the wet until a dough forms. Avoid overmixing to keep textures tender.
4-Cover and refrigerate the dough for at least 1 hour. Chilling firms the butter, preventing spread for perfect crinkles in your pumpkin cookies. This step suits make-ahead baking for working professionals or celebration planners.
5-Scoop 1.5-inch dough balls (about 1 tbsp each). Roll in ½ cup powdered sugar until thickly coated. Place 2 inches apart on sheets. The sugar layer melts and cracks beautifully during baking.
6-Bake one sheet at a time for 10-12 minutes until edges firm but centers stay soft. Cookies will crinkle as they cool. Transfer to wire racks. For gluten-free, add 1 extra minute; vegan versions hold shape well too.
7-Let cool completely for chewy best pumpkin crinkle cookies. Pair with milk or tea. Total time: 30 minutes prep + chill + 12 minutes bake per batch. Yields 36 treats ready for fall snacking.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌡️ Chilling the dough is essential for crinkle cookies – it prevents spreading and helps create those beautiful cracks
⏰ Don’t skip the generous powdered sugar coating – it creates the signature crinkle effect as the cookies bake and expand
🍪 Use pure pumpkin puree, not pumpkin pie filling, for the best texture and authentic pumpkin flavor
- Prep Time: 20 minutes
- Chilling Time: 2 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 8g
- Sodium: 75mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg