Pumpkin Spice Crinkle Cookies
These pumpkin spice crinkle cookies have soft, pillowy centers filled with warm fall spices and a beautiful crackled powdered sugar coating. They’re easy to make with pumpkin puree and require no chill time!
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
- Prep the oven. Preheat the oven to 350°F.
- Mix the dry ingredients. In a medium bowl, sift together the flour, baking powder, baking soda, sea salt, cinnamon, pumpkin pie spice, cloves, nutmeg, and ginger. Set aside.
- Cream the butter and sugar. Using an electric mixer with the paddle attachment, cream the butter and granulated sugar on medium speed until light and fluffy.
- Add the wet ingredients. Reduce the mixer to low. Add the pumpkin puree and vanilla and mix until combined. Scrape down the sides of the bowl, then add the egg and egg yolk.
- Finish the dough. Add the dry ingredients and mix on low just until combined.
- Portion and coat. Roll the dough into 80 gram balls. Roll each ball in granulated sugar first, followed by a generous coating of powdered sugar. Gently press the powdered sugar onto the dough to create a thick coating.
- Bake. Place the cookies about 1½ inches apart on a lined baking sheet. Bake for 15 minutes.
- Cool. Allow the cookies to cool completely before serving.
Notes
Pumpkin: Use pure pumpkin puree, not pumpkin pie filling.
Crinkle Coating: Don't skimp on the powdered sugar! A generous coating helps create those beautiful white crackled tops.
Gluten Free: Use a good 1:1 gluten free all purpose flour blend.
Extra Spice: The cloves, nutmeg, and ginger are optional. Add them if you prefer a more strongly spiced pumpkin cookie.
Storage: Store completely cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month. Those are the storage times you already give readers in the current post.
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