Pumpkin Spice Crinkle Cookies
These might be the best pumpkin crinkle cookies I’ve ever had! They’re definitely going into my holiday cookie collection from now on. With a soft, pillowy inside that’s like a blend of pumpkin pie and pumpkin cake, and a perfectly flaky, sugary outside that melts in your mouth, these cookies are a pumpkin spice dream come true. The cozy pumpkin spice flavor shines through beautifully, and the powdered sugar dusting pairs perfectly with the rich pumpkin puree. These will be on my Thanksgiving and Christmas dessert menu. 
I love an easy cookie recipe that doesn’t require any chill time—especially if you’re a last-minute planner like me! And if you happen to keep canned pumpkin in your pantry, chances are you already have everything you need to make these pumpkin spice crinkle cookies right at home!
Over the past two years at markets, I’ve made so many crinkle cookie recipes—ginger molasses (coming soon for Christmas!), chocolate, lemon, orange, and vanilla cappuccino! But these pumpkin crinkle cookies have always been a fan favorite, and I can’t wait for you to try them. They have one of the best cookie textures around! They are also so pretty on a dessert table. I can just picture them now sitting there next to the pecan pie, peanut butter, orange ginger cookies, and cranberry almond cake.
Can you make these pumpkin crinkle cookies gluten-free?
Yes! Simply swap the all-purpose flour with a good gluten-free all-purpose flour blend. Just keep an eye on the baking time—sometimes gluten-free cookies need a bit longer to bake.
Ingredients:
- Unsalted Butter
- Granulated Sugar
- Vanilla Extract
- Pumpkin Puree
- Eggs
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Cinnamon
- Pumpkin Spice
- Ginger, Cloves, Nutmeg (optional for spice lovers!)
- Sea Salt
- Powdered Sugar
What are some ingredient swaps for the pumpkin crinkle cookies?
- Pumpkin Puree – can be swapped for butternut squash puree if preferred
- All-Purpose Flour – use gluten-free all-purpose flour for a gluten-free option
- Cinnamon – feel free to omit or substitute with a different favorite spice
- Pumpkin Spice – can be omitted or replaced with any warm spice blend
- Ginger, Cloves, Nutmeg – adjust to your taste or try other spices you love
WATCH VIDEO TUTORIAL BELOW
How to Make Pumpkin Crinkle Cookies
Preheat the oven to 350°F (175°C).
In a medium-sized bowl, sift together the flour, baking powder, baking soda, sea salt, cinnamon, pumpkin spice, cloves, nutmeg, and ginger. Set aside.
In an electric mixer with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy.
On low speed, mix in the pumpkin puree and vanilla until well combined. Scrape down the sides, then add the egg and egg yolk, mixing until incorporated.
Add the dry ingredients to the mixer on low speed until combined.
Roll 80-gram portions of dough into balls. Coat each ball first in granulated sugar, then in powdered sugar, pressing down gently to pack on the powdered sugar. Place the cookies about 1 1/2 inches apart on a lined baking sheet.
Bake for 15 minutes. Let them cool completely before serving.
Here are some of my Favorite Fall Recipes on the blog:
Pumpkin Spice Sourdough Bread Recipe
Cranberry Orange Almond Cake with Mascarpone Buttercream
The Best Sourdough Cinnamon Rolls: Easy Overnight Recipe
Pumpkin Spice Olive Oil Cake with Cream Cheese Frosting
Perfectly Chewy Pumpkin Spice Sourdough Bagel Recipe
The Best Zucchini Bread Recipe | Moist & Simple Ingredients
Pumpkin Pie Spice Cottage Cheese Protein Pudding Parfaits
Maple Cinnamon Apple Crisp: Vegan & Gluten-Free Recipe
Gluten-Free Pumpkin Pie with the Flakiest Crust!
Pumpkin Spice Bars With Maple Frosting | Fall Dessert Recipe
Pumpkin Spice Crinkle Cookies
Ingredients
Pumpkin Spice Crinkle Cookies
- 2 1/4 Cups All-Purpose Flour
- 1 Tsp Baking Powder
- 1/4 Tsp Baking Soda
- 1/2 Tsp Sea Salt
- 1 Tbsp Cinnamon heaping size
- 1 Tbsp Pumpkin Spice
- 1/8 Tsp Cloves optional
- 1/8 Tsp Nutmeg optional
- 1/2 Tsp Ginger optional
- 1/2 Cup Butter room temperature
- 1 1/4 Cups Sugar granulated
- 1 Large Egg
- 1 Large Egg Yolk
- 1/2 Cup Pumpkin Puree
- 2 Tsps Pure Vanilla Extract
Pumpkin Crinkle Cookie Dusting
- 1/2 Cup Sugar granulated
- 1/2 Cup Powdered Sugar
Instructions
Pumpkin Spice Crinkle Cookies
- Preheat the oven to 350°F
- In a medium-sized bowl, sift together the flour, baking powder, baking soda, sea salt, cinnamon, pumpkin spice, cloves, nutmeg, and ginger. Set aside.
- In an electric mixer with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy.
- On low speed, mix in the pumpkin puree and vanilla until well combined. Scrape down the sides, then add the egg and egg yolk, mixing until incorporated.
- Add the dry ingredients to the mixer on low speed until combined.
- Roll 80-gram portions of dough into balls.Coat each ball first in granulated sugar, then in powdered sugar, pressing down gently to pack on the powdered sugar.
- Place the cookies about 1 1/2 inches apart on a lined baking sheet.Bake for 15 minutes. Let them cool completely before serving.
Notes
How to Store Pumpkin Spice Crinkle Cookies
One of the best things about crinkle cookies is that they taste just as delicious a few days after baking! These were the only cookies I’d bake the day before a market instead of on the morning of, and they still tasted amazing. To store, let the cookies cool completely, then place them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies for up to 1 month.
I know everyone’s so quick to jump into Christmas mode after Halloween—hey, I’m guilty of it too! And let’s be real, stores don’t make it easy with all the Christmas decor up before Halloween even ends. But this year, I’m really excited for Thanksgiving, so I’ll be sharing as many Thanksgiving recipes as I can over the next few weeks. I usually put my tree up in mid-November but wait to add any ornaments until after Thanksgiving!
To Pumpkin Spice or Not to Pumpkin Spice?
I know so many people who love pumpkin but aren’t fans of all the spices. The great news is you can absolutely make these cookies with just pumpkin and cinnamon, or even just pumpkin on its own! But if you’re like me and love all those cozy spices, go ahead and add them all in for that extra flavor!
We had a friend over for dinner last Saturday, which was the perfect excuse to bake these cookies! They were so easy to make that I finished them just 45 minutes before they arrived. They were greeted at the door with the smell of these cookies! There’s nothing better than the cozy aroma of fall baking floating around the house! You can’t find any candle that will duplicate these.
I hope you all love these cookies as much as we did! Remember to come back and rate the recipe if you try them out! It always helps me 🙂
Questions for you!
- What flavor of crinkle cookie do you want me to share next?
- When do you put your Christmas tree up?
- Do you like pumpkin spice or prefer just the pumpkin?
My best friend is gluten free and I want to make these tomorrow for Friendsgiving. Do you think switching to gf flour will make a big difference?
Absolutely not! Use a 1:1 all-purpose gluten-free flour.