Pumpkin Crinkle Cookies

These Pumpkin Crinkle Cookies are the perfect fall treat! Make these cookies with your pumpkin spice and make them for a party gathering or freeze them to have cookies all year long.

Make a fall favorite- the Pumpkin Crinkle Cookie!
Make a fall favorite- the Pumpkin Crinkle Cookie!

Ingredients:

  • Pumpkin Puree: Use regular plain pureed pumpkin for these crinkle cookies (not the pumpkin pie filling!)
  • Flour: Regular all-purpose flour is recommended for this recipe.
  • Eggs: Adding two large eggs will give the cookie moisture.
  • Vanilla: Adding a touch of vanilla will balance out the flavors of the pumpkin and spices.
  • Sugar: You’ll need three types of sugar for this recipe: brown, granulated and powdered.

How to Make A Crinkle Cookie

Making crinkle cookies is actually quite easy!

First what you want to do is separate the dry and wet ingredients into separate bowls.

Then, slowly fold in the dry ingredients about a quarter cup at a time. The dough will begin to come together but it will be much softer than regular cookie dough. This is normal.

Add the wet and dry ingredients to separate bowls before combining together.
Add the wet and dry ingredients to separate bowls before combining together.

After the dough is made, add it to the fridge for at least three hours. This will make the dough balls much easier to form with a chilled dough.

Add the cookie dough to granulated sugar and coat.
Add the cookie dough to granulated sugar and coat.
Then add the sugar-covered ball to powdered sugar.
Then add the sugar-covered ball to powdered sugar.

Once the dough is chilled, prepare your baking sheets and oven. Take a baking sheet and use a silicon mat or a piece of parchment paper. Spray with cooking oil. Preheat your oven to 350°F.

Take a generous tablespoon of dough and place it into the granulated sugar. Coat evenly and then add the cookie dough ball to the bowl of powdered sugar. Coat well and don’t shake off the excess powdered sugar.

Place the unbaked cookies onto your baking sheet and bake for 10 to 12 minutes. The cookies will spread and crack as they bake.

Once baked, allow the cookies to cool for about 10 minutes before transferring them to a wire cooling tray.

Can you Freeze Crinkle Cookies?

Yes! You absolutely freeze these pumpkin crinkle cookies. There are two different ways to freeze your cookies. The dough can be frozen and then defrosted to make fresh crinkle cookies. Another option is to freeze the baked cookies.

If you are baking these cookies, place them in an airtight container and place waxed paper in between the layers of cookies. After freezing, the crinkle of the cookie won’t be as pretty, but the cookie will still be tasty!

How can I firm up the Cookie Dough?

When you are making this dough, you’ll notice that this dough is very soft.

If the dough is too soft to form into a loose ball and then place into the sugar, you can place the entire batch of cookie dough into the fridge for a couple of hours to allow the dough to firm up.

A chilled cookie dough will be easier to handle and should be easily formed into a loose ball shape.

More Recipes:

Pumpkin Crinkle Cookies

5.0 from 2 votes
Recipe by Sarah
Course: DessertCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 2 cups all purpose flour

  • 3/4 cup pumpkin puree

  • 1 cup granulated sugar

  • 1/2 cup brown sugar

  • 2 tsp pumpkin pie spice

  • 1 tsp baking powder

  • 2 eggs

  • 1 tsp vanilla

  • 1/2 tsp salt

  • 4 tbsn melted butter

  • For the Crinkle Shell
  • 1 cup granulated sugar

  • 1 cup powdered sugar

Directions

  • Preheat your oven to 350°F and line a baking sheet with parchment paper.
  • In a large bowl, add the flour, pumpkin pie spice, baking powder, salt, brown sugar and granulated sugar. Whisk together and set aside.
  • In a separate bowl, add the melted butter, eggs, pumpkin puree and vanilla. Whisk together.
  • Begin adding the dry ingredients to the wet ingredients, one large scoop at a time. Mix together until all of the wet and dry ingredients are incorporated.
  • Chill the dough for three hours to overnight if the dough is too soft to shape into a ball. Chilling the dough will make is easier to handle.
  • Once the dough is chilled, use a small ice cream scooper (about a heaping tablespoon) of dough and place in the bowl with granulated sugar. Once the dough ball is coated in the sugar, place the dough ball in powdered sugar and coat well. Do not shake off the excess powdered sugar and then place on a lined parchment baking sheet.
  • Bake the cookies for 10 to 12 minutes.
  • Once the cookies are finished baking, transfer them to a wire cooling rack.
  • Serve immediately or store the cookies in an airtight container in the fridge for up to 2 weeks.

Leave a Reply