Pumpkin Crinkle Cookies Recipe

Introduction

These Pumpkin Crinkle Cookies are soft, spicy, and perfectly sweetened for fall. Their tender texture combined with a signature crinkled top makes them a delightful treat for any pumpkin lover.

Ingredients

• 1 cup (198g) granulated sugar
• 6 tablespoons (85g) unsalted butter, softened; cubed
• 1 1/2 teaspoons King Arthur Pumpkin Pie Spice*
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1/2 teaspoon table salt
• 3/4 cup (170g) pumpkin purée
• 1 1/3 cups (160g) King Arthur Unbleached All-Purpose Flour
• 1/2 teaspoon baking powder

Instructions

1. Step 1: In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
2. Step 2: Stir in the pumpkin pie spice, vanilla extract, salt, and pumpkin purée until well combined.
3. Step 3: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this dry mixture to the wet ingredients, stirring until just incorporated.
4. Step 4: Cover the dough and chill it in the refrigerator for at least 1 hour to firm up.
5. Step 5: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
6. Step 6: Scoop tablespoon-sized portions of the dough and roll them into balls. Place them on the baking sheet spaced about 2 inches apart.
7. Step 7: Bake for 11–13 minutes, until the cookies are set and crinkled on top but still soft in the center.
8. Step 8: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For extra flavor, try adding a handful of chopped pecans or walnuts to the dough before baking.
• If you don’t have pumpkin pie spice, substitute with 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon each of nutmeg and cloves.
• Make sure to chill the dough well; it helps the cookies keep their shape and enhances texture.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag for up to 3 months. To reheat, warm gently in a microwave for 10–15 seconds to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin purée works perfectly and is convenient to use. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added spices and sugars.

How do I make these cookies crispier?

If you prefer a crispier cookie, bake them a minute or two longer and allow them to cool completely on the baking sheet. You can also reduce the pumpkin purée slightly to firm up the dough.

Pumpkin Crinkle Cookies Recipe

Print Recipe

★★★★★

4.7 from 111 reviews

These Pumpkin Crinkle Cookies are soft, moist, and bursting with warm autumn flavors, perfect for a cozy treat. Featuring pumpkin purée and fragrant pumpkin pie spice, these cookies have a tender crumb with a delightful crinkled top, making them visually appealing and deliciously satisfying for fall gatherings or holiday celebrations.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 27-30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup (198g) granulated sugar
• 6 tablespoons (85g) unsalted butter, softened; cubed
• 3/4 cup (170g) pumpkin purée
• 1 teaspoon King Arthur Pure Vanilla Extract

Dry Ingredients

• 1 1/3 cups (160g) King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons King Arthur Pumpkin Pie Spice*
• 1/2 teaspoon table salt
• 1/2 teaspoon baking powder

Instructions

1. Preheat the oven: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or a non-stick baking mat to prepare for baking.
2. Cream the butter and sugar: In a large mixing bowl, beat the softened cubed butter together with the granulated sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
3. Add wet flavorings and pumpkin: Stir in the pumpkin purée and vanilla extract into the creamed butter and sugar, mixing until well combined and smooth.
4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, salt, and baking powder until evenly distributed.
5. Mix dry into wet: Gradually add the dry ingredients to the wet ingredients, stirring just until the dough comes together and no streaks of flour remain. Do not overmix to keep the cookies tender.
6. Shape the cookies: Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
7. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the cookies are set around the edges and have a crinkled appearance on top.
8. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Make sure the butter is properly softened for easier creaming with sugar, which helps create a better cookie texture.
• Pumpkin purée adds moisture and flavor; avoid using pumpkin pie filling as it contains added sugars and spices.
• The pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, cloves, and ginger if unavailable.
• Do not overmix the dough once the flour is added to keep cookies soft and tender.
• Cookies may be stored in an airtight container at room temperature for up to 4 days or frozen for longer storage.

Keywords: Pumpkin cookies, pumpkin crinkle cookies, fall cookies, autumn desserts, soft pumpkin cookies