These Pumpkin Spice Crinkle Cookies are full of fall flavors and will quickly become your new favorite pumpkin cookies!
I am so incredibly excited to share this Pumpkin Spice Crinkle Cookies recipe with you all!
Currently, I’m sitting in a coffee shop (drinking caffeine-free tea), trying to write as many blog posts as I can before the baby comes in October.
And as I was flipping through my calendar to see what was next, a huge smile spread across my face when August fell open, and the first thing I saw were these pumpkin crinkle cookies.
If you only have the opportunity to try one new fall cookie recipe this season, I highly recommend you make these!
Seriously, they are AMAZING!!!
My husband, who is typically tired of my developing fall recipes by mid-June, loved these cookies so much he requested them again in July!
I spent a good amount of time recipe developing these Pumpkin Spice Crinkle Cookies.
As I was researching pumpkin crinkle cookies, I came across a variety of techniques, and so I decided to test them out.
Some called for rolling them in sugar before powdered sugar, while others called for chilling the dough before rolling and baking.
I grew up making crinkle cookies, so the chilling technique was nothing new.
But the pure pumpkin in this recipe causes the cookies to be extra moist, which I found makes the chilling and two different sugar coatings necessary for an extra pretty pumpkin crinkle cookie.
To help you see my results, I shared a couple of pictures above.
The top row is rolled in sugar before powdered sugar, while the bottom row is just powdered sugar.
The first column I baked without chilling, the second column with 30-45 minutes of chilling, and the third column with 3+ hours of chilling.
So as you can see, you can totally make them, roll them in just one coat of powdered sugar, and bake them right away.
For the prettiest and tastiest result, with a more crisp outer layer (from the granulated sugar), I recommend chilling for 3+ hours before rolling them in granulated sugar and powdered sugar.
But however you bake them up, you and your family are sure to enjoy making, eating, and sharing these Pumpkin Spice Crinkle Cookies this fall!
Pumpkin Spice Crinkle Cookies
These Pumpkin Spice Crinkle Cookies are full of fall flavors and will quickly become your new favorite pumpkin cookies!
- Prep Time: 20 minutes
- Chilling Time: 2-24 hours
- Cook Time: 13-15 minutes
- Total Time: 35 minutes + chilling time
Ingredients
- 2 & 1/2 Cups All-Purpose Flour (spoon and level *1)
- 2 Teaspoons Pumpkin Pie Spice (or 1 & 1/4 Teaspoons Ground Cinnamon, 1/4 Teaspoon Ground Nutmeg, 1/4 Teaspoon Ground Allspice, and 1/8 Teaspoon Ground Cloves)
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Cup Light Brown Sugar
- 1/2 Cup White Sugar
- 1/2 Cup Salted Butter, room temperature
- 1 Cup Pure Pumpkin (NOT pumpkin pie filling)
- 1 Large Egg
- 1 Teaspoon Pure Vanilla Extract
- 1–2 Cups White Sugar
- 1–2 Cups Powdered Sugar
Instructions
- In a medium bowl mix the 2 & 1/2 cups all-purpose flour, 2 teaspoons pumpkin pie spice, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set to the side.
- In a stand mixer (alternatively, you can use a hand mixer), blend the 1 cup light brown sugar, 1/2 cup white sugar, and 1/2 cup room temperature butter into a cream.
- Then blend in the 1 cup pure pumpkin, 1 egg, and 1 teaspoon pure vanilla extract.
- Next, stir the dry ingredients into the wet ingredients.
- Divide the cookie dough between 2 large rectangular pieces of plastic wrap and cover with additional plastic wrap, if needed. Chill for 3 to 24 hours.
- When ready to bake, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Fill a large shallow bowl with 1-2 cups of white sugar and a second shallow bowl with 1-2 cups of powdered sugar.
- Use a cookie scoop to create 2-inch dough balls. Roll each ball in the white sugar and then the powdered sugar until it is thoroughly covered and then place them on the baking sheet approximately 2 inches apart from each other. *(2)
- Bake for 13-15 minutes. Then let the cookies cool on their baking sheet for an additional 5-10 minutes before transferring them to a wire rack. *(3)
- Once they reach room temperature you can serve them or keep them stored in a loosely sealed container for up to 5 days.
Notes
- Use a spoon to scoop the flour into the measuring cup to prevent compacted flour when scooping.
- I often shape them so that they are somewhat of a truncated cone-like appearance to create a puffier cookie.
- Be sure to let the hot baking sheet cool completely before baking more cookies on them, or they will bake unevenly.
I hope you enjoy your Pumpkin Spice Crinkle Cookies!
Looking for more recipes? You can find many more fall recipes by clicking here.
If you make these Pumpkin Spice Crinkle Cookies, be sure to share a picture and tag @DomesticallyBlissful on Instagram so that we can all see your delicious fall treat and so that I can share your image on my stories!
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What are your favorite fall cookies?
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With love, Giusti
May integrity and uprightness protect me, because my hope, Lord, is in you.
Psalm 25:21 NIV
