Desserts

Pumpkin Crinkle Cookies

Name: Pumpkin Crinkle Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1 cup granulated sugar; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/2 teaspoon salt; 2 cups all-purpose flour; 1/2 cup powdered sugar (for dusting)

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Soft, tender, and warmly spiced, these Pumpkin Crinkle Cookies are a quick way to welcome fall flavors into your kitchen. The cookies bake up with a slightly crisp exterior and a chewy, cake-like center. A dusting of powdered sugar gives them a snowy, crinkled look that smells of cinnamon and nutmeg. They are simple to make and perfect with a cup of coffee or a cozy afternoon snack.

Recipe Information

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 24 cookies
Difficulty Level: Easy

Nutrition Information

(Approximate per cookie)

Calories per serving: 125 kcal
Protein: 1 g
Carbohydrates: 20 g
Fat: 5 g
Fiber: 0.5 g
Sugar: 11 g
Sodium: 120 mg

Why Make This Pumpkin Crinkle Cookies

These cookies are fast, forgiving, and full of fall spice. They use simple pantry ingredients and no eggs, which makes them handy if you’re out of eggs or prefer egg-free baking. The texture is soft and slightly cakey thanks to the pumpkin puree. The aroma of cinnamon, nutmeg, and ginger fills the kitchen while they bake. They make a lovely seasonal treat for school lunches, potlucks, or a warm dessert plate.

How to Make Pumpkin Crinkle Cookies

You’ll combine wet pumpkin mixture and dry spices, fold in flour, drop scoops of dough, roll in powdered sugar, and bake until crinkled. The method is straightforward and good for bakers at any level. Keep the dough slightly chilled if it seems too sticky; that helps shape neat rounds and improves the crinkle top.

Ingredients:

1 cup pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 cups all-purpose flour
1/2 cup powdered sugar (for dusting)

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. This keeps the bottoms even and makes cleanup easy.

Step 2: Mixing

In a large bowl, mix together the pumpkin puree, granulated sugar, vegetable oil, and vanilla extract until smooth. In another bowl, whisk together the baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Step 3: Cooking

Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart. Roll each cookie in powdered sugar to coat fully. Bake for 10–12 minutes or until the cookies are set and slightly crinkled on top. The centers should look set but still soft.

Step 4: Finishing

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The powdered sugar will set and the cookies will firm up as they cool.

How to Serve Pumpkin Crinkle Cookies

Serve them warm or at room temperature. They pair beautifully with coffee, chai, or hot apple cider. For a dessert plate, add whipped cream or a scoop of vanilla ice cream. For a casual snack, stack them in a tin with parchment paper between layers to keep them pretty.

How to Store Pumpkin Crinkle Cookies

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep in a sealed container for up to 1 week. Bring to room temperature before serving for best texture.
Freezer: Freeze baked cookies in a single layer on a sheet tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in a low oven.

Expert Tips for Perfect Pumpkin Crinkle Cookies

Use canned or freshly cooked pumpkin puree—avoid pumpkin pie filling (it has added sugar and spices).
Measure flour by spooning it into the cup and leveling it. Too much flour makes cookies dense.
If dough feels very sticky, chill it 15–20 minutes to make scooping easier and to help the cookies spread less.
Don’t overbake. Cookies will continue to set as they cool. Remove them when the centers are just firm.
For a deeper spice flavor, toast whole spices briefly and grind them fresh, or add a pinch of cloves for warmth.
If you want a softer cookie, reduce bake time by 1–2 minutes and let them cool on the sheet.

Delicious Variations

Chocolate-Chip Pumpkin: Stir 1/2 cup mini chocolate chips into the dough before scooping.
Maple Glaze: Mix 1/2 cup powdered sugar with 1–2 tablespoons maple syrup and drizzle over cooled cookies.
Pumpkin-Pecan: Fold in 1/2 cup toasted pecans for crunch and nutty flavor.
Ginger-Forward: Add 1/2 teaspoon extra ground ginger or 1/4 teaspoon ground cloves for a spicier profile.
Gluten-Free: Replace the 2 cups all-purpose flour with a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if the blend lacks it.

Frequently Asked Questions

Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No. Pumpkin pie filling contains added sugar and spices. Use plain pumpkin puree to control sweetness and spice. If you only have pie filling, reduce the sugar and skip added spices as needed.

Q: Why do my cookies spread too much?
A: Too much oil or too little flour can make cookies spread. Chill the dough 15–20 minutes before baking. Measure ingredients accurately and avoid overmixing.

Q: Can I make these ahead and freeze the dough?
A: Yes. Scoop dough balls and freeze them on a sheet tray until firm. Transfer to a bag and freeze up to 3 months. Roll frozen dough in powdered sugar and add a couple extra minutes to the bake time.

Q: How do I make these less sweet?
A: Reduce the granulated sugar to 3/4 cup and dust lightly with powdered sugar instead of a heavy roll. Note texture may change slightly.

Q: Will these cookies work with almond flour or other low-carb flours?
A: Almond flour behaves very differently. You can try a 1:1 low-carb flour blend made for baking, but expect a different texture. Add a binder like an extra egg or psyllium if needed.

Q: Are these cookies egg-free?
A: Yes. This recipe has no eggs. The pumpkin puree helps bind the dough and gives moisture.

Q: Can I make larger cookies?
A: Yes. Use a larger scoop and increase bake time by 2–4 minutes, watching closely so they don’t overbake. Larger cookies will stay softer in the center.

Q: How do I keep the powdered sugar from melting?
A: Roll the dough in powdered sugar right before baking and avoid stacking while warm. Cooling completely before storage helps keep the sugar coating intact.

Conclusion

These Pumpkin Crinkle Cookies are easy, cozy, and full of fall flavor. They are perfect for quick baking sessions, sharing at gatherings, or keeping in a cookie jar for a sweet treat. For another take and more tips, check out Pumpkin Crinkle Cookies – Saving Room for Dessert. Give them a try — the warm spice and soft texture make them a crowd-pleaser.