Easy Pumpkin Crinkle Cookies
Soft, spiced pumpkin cookies rolled in sugar for a classic crinkle finish. Cozy fall flavor in every bite.
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Servings:
Ingredients
Main Ingredients
- 1.75 cup all-purpose flour
- 1.25 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine sea salt
- 2 tsp pumpkin pie spice
- 0.5 tsp ground cinnamon
- 0.5 cup unsalted butter, softened
- 0.67 cup granulated sugar for the dough
- 0.33 cup light brown sugar, packed
- 0.67 cup pumpkin puree plain, not pie filling
- 1.5 tsp vanilla extract
- 0.25 cup granulated sugar for rolling
- 0.75 cup powdered sugar for rolling
Instructions
Preparation Steps
- Heat oven to 350°F. Line two baking sheets with parchment. Put rolling sugars in separate shallow bowls.
- Whisk flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon in a medium bowl.
- Cream butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, 2–3 minutes.
- Beat in pumpkin puree and vanilla until smooth and fully combined.
- Stir in dry ingredients just until a soft dough forms. Chill the bowl 15–20 minutes to firm slightly.
- Scoop tablespoon portions. Roll each in granulated sugar, then thickly in powdered sugar. Arrange 2 inches apart.
- Bake 11–13 minutes until puffed and crackled with set edges. Cool 5 minutes on the sheet, then rack cool.
Notes
For extra coziness, fold in a handful of mini chocolate chips or chopped pecans. Store in an airtight container at room temperature for up to 3 days, or freeze rolled dough balls (unbaked) for 2 months; bake from frozen, adding 1–2 minutes.
This recipe is an original creation inspired by classic Easy Pumpkin Crinkle Cookies flavors. All ingredient ratios and instructions are independently developed.