Oh my gosh, you guys – these pumpkin crinkle cookies are my absolute favorite fall baking project! There’s something magical about that first bite when the powdered sugar dusting gives way to a soft, spiced pumpkin center. I’ve been making this exact recipe every October since my college days (when my roommate and I would bake them to survive midterms).
What makes these pumpkin crinkle cookies so special? They’re like little edible hugs – warm cinnamon and nutmeg flavors wrapped in that signature crinkled top. The dough comes together in minutes with simple pantry staples, and that heavenly pumpkin aroma fills your kitchen while they bake. Trust me, these disappear fast at potlucks!
The secret is in the double sugar coating – first granulated, then powdered – which creates those gorgeous crackly tops. And unlike some pumpkin treats that turn out cakey, these stay beautifully soft and chewy for days. Perfect with coffee on crisp mornings or packed in lunchboxes for a sweet autumn surprise.
Why You’ll Love These Pumpkin Crinkle Cookies
These cookies are literally autumn in edible form – here’s why they’ll become your new seasonal obsession:
- They mix up in one bowl with ingredients you probably have right now (no fancy pantry raids required)
- The texture is that perfect combo of soft center with just enough chew – no cakey disappointment here
- That double sugar roll creates dramatic crinkles that make them look bakery-worthy (your Instagram will thank you)
- The spices are warm but not overpowering – like your favorite sweater in cookie form
Seriously, the hardest part is waiting for the dough to chill (but that gives you time to light your pumpkin spice candle and get in the mood).
Ingredients for Pumpkin Crinkle Cookies
Gather these simple ingredients – I bet most are already in your kitchen! The magic happens when humble pantry staples transform into something extraordinary:
- 1 cup pumpkin purée (not pumpkin pie filling – we want pure pumpkin here)
- 1 cup granulated sugar plus ¼ cup extra for rolling
- ½ cup vegetable oil (makes them extra moist without butter)
- 2 tsp vanilla extract (the good stuff if you have it)
- 1 large egg (room temperature blends better)
- 2 cups all-purpose flour (measured correctly – spoon and level!)
- 2 tsp baking powder (check it’s fresh for maximum puff)
- 1 tsp ground cinnamon + ½ tsp each nutmeg and salt (that cozy spice blend)
- ½ cup powdered sugar (for that snowy crinkle coating)
Ingredient Substitutions & Notes
Baking is science, but we can tweak a little:
- Swap vegetable oil for melted coconut oil if you like a subtle coconut note
- For gluten-free, use 1-to-1 GF flour – the texture stays perfect
- Chilling is non-negotiable – warm dough spreads too much and loses those beautiful cracks
- If your pumpkin purée looks watery, blot it with paper towels – we want thick pumpkin goodness
How to Make Pumpkin Crinkle Cookies
Okay, let’s get baking! This is where the magic happens – turning that orange dough into gorgeous crackly cookies. I’ll walk you through each step like I’m right there in your kitchen (maybe pretend I’m wearing an adorable pumpkin apron).
- Mix the wet ingredients first – In your favorite big bowl, whisk together the pumpkin purée, 1 cup sugar, oil, vanilla, and egg until it looks smooth and glossy. Don’t worry if it seems runny – that’s perfect!
- Whisk dry ingredients separately – In another bowl, combine flour, baking powder, cinnamon, nutmeg, salt, and baking soda. Give it a good stir to distribute all those cozy spices evenly.
- Combine carefully – Gradually add dry ingredients to wet, mixing just until no flour streaks remain. The dough will be soft and sticky – that’s exactly what we want! Cover and chill for 30-60 minutes (this is crucial for texture).
- Roll with love – Preheat oven to 350°F. Scoop tablespoon-sized balls, roll in granulated sugar first (this helps the powdered sugar stick), then generously coat in powdered sugar. Place them 2 inches apart on lined baking sheets.
- Bake until magical – 10-12 minutes until puffed with those signature crinkles peeking through the sugar coating. They’ll look slightly underdone – that’s when you pull them! They firm up as they cool on the rack.
Tips for Perfect Pumpkin Crinkle Cookies
My hard-earned cookie wisdom:
- Use a cookie scoop for evenly sized dough balls – this ensures they bake uniformly
- Check your oven temp with a thermometer – 350°F is the sweet spot for perfect crinkles
- Resist opening the oven early! That rush of cold air can make cookies collapse
- Let them cool completely before storing – they’ll keep their texture better
Storage & Serving Suggestions for Pumpkin Crinkle Cookies
These cookies stay soft for days if you store them right! I always use an airtight container with parchment between layers – they’ll keep beautifully for up to 5 days at room temperature. For longer storage, freeze the baked cookies (they thaw perfectly in minutes) or freeze the dough balls to bake fresh anytime.
Want to make them extra special? Warm briefly in the microwave until just heated through – that powdered sugar gets melty and heavenly. Serve with hot coffee for grown-ups or cold milk for kids – the spices taste even better when paired with something creamy!
Pumpkin Crinkle Cookies Nutritional Information
Now, let’s be real – we’re not eating these pumpkin crinkle cookies for their health benefits! But because I know you’re curious, each cookie contains about 110 calories. They’ve got 10g of sugar (that glorious powdered sugar coating!) and 5g of fat – mostly from that vegetable oil that keeps them so soft.
Remember these are estimates – your actual counts might vary slightly based on exact sizing and ingredients. But hey, with all that pumpkin goodness and cozy spices, I like to think of them as a totally justified seasonal treat!
FAQs About Pumpkin Crinkle Cookies
You’ve got questions? I’ve got answers! Here are the things people ask me most about these pumpkin crinkle cookies:
Can I freeze the dough? Absolutely! I always make a double batch to freeze some dough balls. Just roll them in both sugars first, then freeze on a tray before transferring to a bag. Bake straight from frozen – just add 1-2 extra minutes.
Why do we chill the dough? Oh honey, this step is everything! Chilling firms up that sticky pumpkin dough so it doesn’t spread too thin in the oven. Plus, it gives the flour time to hydrate for that perfect soft texture. I know waiting is hard, but trust me – no shortcuts here!
Can I use fresh pumpkin instead of canned? You can, but you’ll need to cook and drain it really well first. Canned pumpkin purée gives consistent texture and moisture – my lazy baker secret!
Why do my cookies spread too much? Usually means the dough wasn’t cold enough when baking. Pop it back in the fridge for another 30 minutes if your first batch spreads. Also check your baking powder isn’t expired – that little leavener works hard for us!
Share Your Pumpkin Crinkle Cookies Experience
Did you bake these pumpkin crinkle cookies? I’d love to hear how they turned out! Leave a comment below or tag me on Instagram – nothing makes me happier than seeing your crinkly creations. Snap a photo of that powdered sugar dusting before they disappear (because trust me, they will)!
PrintIrresistible Pumpkin Crinkle Cookies Recipe in 1 Bowl
Soft, spiced pumpkin crinkle cookies perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup pumpkin purée
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- ½ tsp baking soda
- ½ cup powdered sugar (for rolling)
- ¼ cup granulated sugar (for rolling)
Instructions
- Mix pumpkin purée, sugar, oil, vanilla, and egg in a bowl.
- Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in another bowl.
- Combine dry ingredients into wet ingredients to form a soft dough. Chill for 30–60 minutes.
- Preheat oven to 350°F (175°C). Roll dough balls in granulated sugar, then powdered sugar.
- Bake for 10–12 minutes until puffed and crinkled. Cool on a rack.
Notes
- Chill dough for best results.
- Store in an airtight container.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg