These pumpkin crinkle cookies are the perfect addition to your holiday baking rotation! They’re easy to make, and they taste delicious.
I’ve never been a huge pumpkin fan, but I have to say that these cookies are pretty darn good.
If you’re looking for a delicious and festive treat to make this holiday season, look no further than these pumpkin crinkle cookies!
They’re easy to make, and they always impress people when I bring them to potlucks or parties. Plus, they’re perfect for satisfying your sweet tooth.
So if you’re looking for a new go-to recipe for the holidays, be sure to try out these pumpkin crinkle cookies! You won’t be disappointed.
Tips for the BEST Crinkle Cookies
- Use room temperature eggs and butter for the softest cookies.
- Be sure to spoon and level your flour carefully to avoid dense cookies. Sift your flour for best results.
- We want the cookies to spread, so do not refrigerate the dough before baking. They should go in the oven with the dough at room temperature.
- Only bake one batch at a time.
- Bake until they are done to your preference.
How to Store Pumpkin Crinkle Cookies
To store, place in an air-tight container and store on the counter or in your pantry or cold-cellar for 2-3 weeks. They do not need to be refrigerated.
You can also flash freeze these, then transfer to a freezer bag and they will keep for up to 6 months.
About the Ingredients for Pumpkin Crinkle Cookies
Flour – Spoon and level your flour when measuring it, otherwise you’ll wind up with a dense cookies.
Baking Soda & Powder – To leaven your cookies, so they are nice and fluffy. Make sure they are still active for best results!
Salt – Makes all the ingredients shine, if you use salted butter you may want to use only half of the salt.
Spice – You can use pumpkin pie spice, or make your own combination with the classic warming spices – cinnamon, nutmeg, ginger, cloves, and allspice.
Sugar – We are using a mixture of brown sugar and granulated sugar. Brown sugar adds a bit of sweetness with some depth to it.
Eggs – It is best if you use room temperature eggs.
Pumpkin puree – Make sure you grab pure pumpkin puree and not pumpkin pie filling.
Vanilla Extract – Use pure vanilla extract for the best flavour, but artificial is just fine too.
Butter – Using unsalted butter and then adding salt gives you the best control over the amount of salt in the recipe. You can use salted butter if you prefer but you will want to halve the additional salt. Make sure the butter is softened.
Looking for More Christmas Dessert Recipes?
Check out more of my favourite Christmas desserts!
A delicious recipe for gingersnap cookies made with molasses that is soft, chewy, and perfect for the holiday season!
Learn how to make the traditional German Christmas cookies, Pfeffernusse. These powdered spice cookies are a real festive holiday treat.
Almond Buttercrunch Candy recipe featuring homemade Honeycomb and loads of chocolate and almonds. It’s an addictive holiday treat!
How to Make Pumpkin Crinkle Cookies
Yields: 36 cookies | Prep time: 15 minutes | Cook time: 14 minutes
Ingredients:
- 2 ¼ Cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 teaspoon pumpkin pie spice
- 1 Cup light brown sugar, packed
- ½ Cup granulated sugar
- 3 large eggs, room temperature
- ½ Cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 4 Tablespoons unsalted butter, softened
- ⅔ Cup sugar
- 1 Cup powdered sugar
Directions:
Preheat oven to 350 degrees Fahrenheit, and line 2 cookie sheets with parchment paper. Set aside.
Using a medium bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice.
Using a large mixing bowl, beat together the brown sugar, ½ C sugar, eggs, pumpkin puree and vanilla until combined and smooth.
Beat in the butter until combined.
Gradually beat in the dry ingredients until combined and smooth.
Using a small bowl, combine the sugar and powdered sugar.
Using a 2 tablespoon cookie scoop, scoop out some dough and drop it into the sugar mixture.
Completely coat the dough, and roll it into a ball.
Place the balls on the cookie sheet about 2 inches apart.
Bake in the oven for 12-14 minutes or until the cookies are puffy.
Remove from oven and allow to cool completely.
Pumpkin Crinkle Cookies
These pumpkin crinkle cookies are the perfect addition to your holiday baking rotation! They’re easy to make, and they taste delicious.
Ingredients
- 2 ¼ Cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 teaspoon pumpkin pie spice
- 1 Cup light brown sugar, packed
- ½ Cup granulated sugar
- 3 large eggs, room temperature
- ½ Cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 4 Tablespoons unsalted butter, softened
- ⅔ Cup sugar
- 1 Cup powdered sugar
Instructions
- Preheat oven to 350 degrees Fahrenheit, and line 2 cookie sheets with parchment paper. Set aside.
- Using a medium bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice.
- Using a large mixing bowl, beat together the brown sugar, ½ C sugar, eggs, pumpkin puree and vanilla until combined and smooth.
- Beat in the butter until combined.
- Gradually beat in the dry ingredients until combined and smooth.
- Using a small bowl, combine the sugar and powdered sugar.
- Using a 2 tablespoon cookie scoop, scoop out some dough and drop it into the sugar mixture.
- Completely coat the dough, and roll it into a ball.
- Place the balls on the cookie sheet about 2 inches apart.
- Bake in the oven for 12-14 minutes or until the cookies are puffy.
- Remove from oven and allow to cool completely.
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Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.
