Pumpkin Crinkle Cookies are light, soft, and cake-like with warm pumpkin spices. These easy fall cookies are coated in powdered sugar and crack beautifully as they bake.
If you love powdered-sugar-topped treats and pumpkin desserts, these Pumpkin Crinkle Cookies are a perfect fall choice. They combine the cozy flavor of pumpkin and pumpkin spice with a tender, cake-like crumb and a delightful cracked exterior.
Often pumpkin pairs wonderfully with chocolate in recipes like cookies, cakes, brownies, and quick breads, but these crinkle cookies let the pumpkin and warm spices shine on their own. They’re simple to make and especially fun to share during the season.
Pumpkin Crinkle Cookies
These cookies start with a soft, slightly sticky pumpkin-spice batter. Rolling the dough first in granulated sugar helps it hold its shape and adds a light crunch to the exterior. A generous coating of powdered sugar on top creates a striking contrast when the cookies expand and crack in the oven.
Expect soft, cake-like cookies that are moist and full of warm spice. The powdered sugar adds sweetness and a pretty cracked pattern. These cookies are a hit with kids and adults alike and are an attractive addition to any autumn dessert spread.
Tips for Success
- Dough texture: The batter is intentionally soft, thick, and wet. That consistency allows the cookies to spread and crack properly.
- Use a small scoop: A #50 scoop (about a heaping tablespoon) keeps cookies puffy instead of flat. A #60 works too; avoid much larger scoops.
- Two-step coating: First roll the dough in granulated sugar and shake off the excess. This helps the dough hold shape and adds a slight crunch. Then roll in powdered sugar generously—do not shake off the powdered sugar. Gently press the powdered sugar onto the dough so it adheres well.
- Nonstick surface: Bake on a silicone mat or parchment paper. The sugar coating can make the cookies sticky, so a nonstick surface ensures easy removal.
Pumpkin Crinkle Cookies
Ingredients
For Cookies:
- 2 cups (240 g) all-purpose flour (stir, spoon, & level)
- 1 Tbsp pumpkin pie spice
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup (118 ml) oil (canola or vegetable)
- ½ cup (100 g) brown sugar, gently packed
- ½ cup (100 g) granulated sugar
- 1 large egg
- 1 cup (244 g) pumpkin puree (not pie filling)
- 1 tsp vanilla extract
For Rolling:
- ½ cup (100 g) granulated sugar
- 1 cup (120 g) powdered sugar
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with a silicone mat or parchment paper.
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In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
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In a large bowl, whisk oil, brown sugar, granulated sugar, egg, pumpkin puree, and vanilla. Fold in the dry ingredients until just combined. The dough will be thick, soft, wet, and sticky.
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Place the rolling sugars in two separate bowls. Use a #50 scoop (about a heaping tablespoon) and drop batter into the bowl of granulated sugar. Coat the dough, shake off excess, then smooth the dough with your hands and roll it in powdered sugar generously. Do not shake off the powdered sugar—press it gently so it adheres. Place cookies 2 inches apart on the prepared baking sheet. Work quickly so the dough doesn’t sit and absorb the powdered sugar. Fit about 12 cookies per pan and bake immediately.
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Bake at 350°F for 9–10 minutes, until the cookies are puffy and cracked and the cracked areas look matte rather than shiny. Do not overbake. Cool slightly on the pan, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.
Notes
* Powdered sugar will soften over time as it absorbs into the cookie. These look their best the day they are baked.
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