Pumpkin crinkle cookies are a soft, cake-like cookie packed with warm fall flavors of pumpkin spice and topped with powdered sugar giving it a crackling effect. The perfect fall cookie recipe for your next baking adventure.
Mahalo to Foodland Hawai’i for sponsoring this post. As always, all thoughts and opinions are my own.
Fall is here and you know what that means, pumpkin season. And if pumpkin spice everything doesn’t scream warm and cozy, I don’t know what does.
Fall means cool weather so why not get to baking? And not just any baking, but pumpkin crinkle cookie baking.
Soft, cake-like cookies bursting with warm fall flavors. A few simple ingredients and no dough freezing needed.
If you love pumpkin or crinkle cookies this is the fall cookie recipe for you.
What is a crinkle cookie?
Crinkle cookies are cake-like cookies that when baked have a top layer that dries out while the inside puffs up and causes the characteristic crackling feature on top. There are so many flavors, ube crinkle cookies https://keepingitrelle.com/ube-crinkle-cookies/ being on of my faves as well.
Ingredients for pumpkin crinkle cookies
(Full recipe instructions and ingredient amount are in the recipe card at the bottom of this post)
- All purpose flour. Easily found in most grocery stores and the foundation of the cookie. I have not tried flour alternatives, but that may be an option here.
- Baking powder. This gives the pumpkin cookie leavening and the rise it needs.
- Salt. This acts as a flavor enhancer and gives the proteins in the flour extra strength.
- Unsalted butter. If you only have salted butter that’s fine, just omit the extra added salt.
- Granulated sugar. Gives these fall cookies a touch of sweet.
- Maika’i Organic Light Brown Sugar. This gives the cookies a light molasses flavor.
- Egg. Keep this at room temperature until ready to use. This allows the egg to incorporate more smoothly into the batter and allow a more even rise.
- Pumpkin puree. Homemade or the good old can stuff works perfectly fine here.
- Pumpkin pie spice. The epitome of fall flavor.
- Powdered sugar. This helps create the characteristic crackling effect.
How to store pumpkin crinkle cookies?
These pumpkin spice cookies are best kept in an airtight container at room temperature.
How long do these last?
In an airtight container at room temperature, these cookies will keep for 4-5 days.
Can you freeze pumpkin crinkle cookies?
The great thing about cookies is the freezability. You can opt to premix the dough ahead of time and freeze. I like to mix the dough and form the balls and freeze in the already shaped cookie. When ready to bake, remove frozen dough balls and roll in powdered sugar then bake. You can also freeze already baked cookies. All forms of freezing should be in a zip top bag or airtight container to help prevent freezer burn. These will keep for 3-6 months for ultimate freshness.
Tips for the ultimate pumpkin crinkle cookie
- This is a wet and sticky dough. Don’t worry. You did not do anything wrong. This is what gives these cookies the classic cake-like consistency.
- Don’t skimp on the powdered sugar coating. This gives the crinkle cookie it’s characteristic crackling effect. The powdered sugar dries out the exterior of the dough. The inside of the cookies rises and cracks the outer shell of the cookie giving it that awesome look.
- Work quickly. Powdered sugar absorbs into the cookie. If you finish rolling your dough balls and find the powdered sugar disappeared on the first cookies you made, just re-roll in the powdered sugar.
- My cookies aren’t cracking. You can opt to roll the dough balls in granulated sugar first and then in powdered sugar. This provides a layer under the powdered sugar to prevent excess absorption.
- Bake until golden brown and until a toothpick inserted comes out clean. This gives you the perfect cookie texture.
Other great cookie recipes to enjoy
- Caramel cookies
- Mochi crunch cookies
- Liliko’i thumbprint cookies
- Macadamia nut snowball cookies
- Red velvet cookies
How to make pumpkin crinkle cookies?
- In a small mixing bowl add flour, baking powder, and salt. Whisk to combine and set aside.
2. In the bowl of a stand mixer add butter, granulated sugar, and brown sugar. Beat until light and fluffy. Lower mixing bowl and add egg. Raise the mixing bowl and continue to beat. Lower the mixing bowl again and add pumpkin puree and pumpkin pie spice. Raise bowl and beat until well combined.
Lower mixing bowl and slowly add dry ingredients. Mix until just incorporated. Preheat the oven to 350F. Line two baking sheets with parchment paper or a silicone mat and set aside.
Place powdered sugar in a medium sized bowl.
Scoop the dough using a cookie scoop (a heaping tablespoon) and place in the bowl of powdered sugar. Roll the dough ball in powdered sugar until well coated. Place the cookie dough on the baking sheet and bake for 12-15 minutes or until golden brown.
Remove from the oven and cool on a cooling rack and ENJOY!
Pumpkin Crinkle Cookies
Equipment
Ingredients
- 1 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/4 cup granulated sugar
- 1/4 cup Maika’i Organic Light Brown Sugar
- 1 large egg room temperature
- 1/2 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1/2 cup powdered sugar
Instructions
- In a small mixing bowl add flour, baking powder, and salt. Whisk to combine and set aside.
- In the bowl of a stand mixer add butter, granulated sugar, and Maika'i Organic Light Brown Sugar. Beat until light and fluffy. Lower mixing bowl and add egg. Raise the mixing bowl and continue to beat. Lower the mixing bowl again and add pumpkin puree and pumpkin pie spice. Raise bowl and beat until well combined.
- Lower mixing bowl and slowly add dry ingredients. Mix until just incorporated. Preheat the oven to 350F. Line two baking sheets with parchment paper or a silicone mat and set aside.
- Place powdered sugar in a medium sized bowl.
- Scoop the dough using a cookie scoop (a heaping tablespoon) and place in the bowl of powdered sugar. Roll the dough ball in powdered sugar until well coated. Place the cookie dough on the baking sheet and bake for 12-15 minutes or until golden brown.
- Remove from the oven and cool on a cooling rack and ENJOY!
Notes
Nutrition
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!
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I love this!
These cookies look delicious! I just saved the recipe to give it a try