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Pumpkin Crinkle Cookies ~ soft and sweet, with plenty of pumpkin flavor and pumpkin pie spice, these easy to make cookies are the perfect fall bite!
I believe I’m over-the-top hooked on pumpkin this year, or at least my obsession seems worse than most years! There are so many wonderful ways to use this amazing squash, both sweet and savory, and I can’t seem to get enough. This super easy, no-mixer needed, cookie recipe has been years in the making and I’m thrilled to share it with you.
I’ve always been a fan of the more famous cousin, Chocolate Crinkle Cookies.
With a soft brownie-like texture and plenty of chocolate flavor, they’re one of my favorite treats. Our pumpkin spiced version doesn’t disappoint either. The pumpkin pie spice delivers the warm fall flavors we all love, while the pumpkin puree gives them an amazing cake-like texture.
The cookie dough is super soft too and at first you may not think they will form into a ball. But once covered in sugar, the dough should hold a ball shape or at least a sturdy mound. I’ve had several comments from people that have made the recipe and said the dough was too soft. Make sure you are making small cookies and read through the instructions before starting.
This recipe produces a very soft dough
With the super-soft texture of the cookie dough, I find it best to make these into a small, two-bite sized cookie. I use a small cookie scoop that is only 1 1/2-inches wide. The smaller cookies consistently achieve perfect-puffiness with beautiful eye-catching signature cracks. The cookies hold together beautifully, and keep well at room temperature for 3-4 days.
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PRINT THE RECIPE!
Soft and sweet, with plenty of pumpkin flavor and loads of pumpkin pie spice
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup firmly packed light brown sugar
- ½ cup granulated sugar
- 3 large eggs, room temperature
- ½ cup pumpkin puree (unsweetened - not pie filling)
- 1 teaspoon pure vanilla extract
- 4 tablespoons unsalted butter, melted and cooled
- ⅔ cup granulated sugar, for rolling
- 1 cup powdered sugar, for rolling
- Preheat oven to 325 degrees. Line 2 large baking sheets with parchment paper and set aside.
- Melt the butter and set aside to cool.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
- In a large mixing bowl, whisk together the brown sugar, 1/2 cup granulated sugar, eggs, pumpkin and vanilla until smooth. Add the butter and whisk until combined. Using a rubber spatula, fold in the flour mixture just until no dry ingredients remain visible. Set the cookie dough aside for 10 minutes.
- While the dough is resting, place the 2/3 cup granulated sugar in a shallow bowl. Place the powdered sugar in a separate shallow bowl.
Using a small cookie scoop, drop 1 heaping scoop (about 1 tablespoon) of cookie dough directly into the bowl with the granulated sugar. The dough is super soft so it won't be like other sturdy cookie dough balls. Scoop some of the granulated sugar over the dough and gently push it around the bowl until covered. Place the sugared dough ball in the palm of your hand. Form your hand into a cup and gently roll the dough around until it forms a ball. Place the ball of cookie dough in the powdered sugar and roll to coat. Place the dough balls on the parchment lined baking sheets, at least 2-inches apart. Work quickly to roll all the dough balls - there should be about 12 cookies on each pan. Once you have one pan filled, go ahead and bake and keep rolling and forming more cookies. Work as quickly as you can to get them all ready to go.
- Bake for 14 minutes or until the cookies are puffy, and cracks have formed. The cookies will still be soft and look a little raw in-between the cracks. Allow the cookies to cool for 10 minutes, then transfer to a wire rack to cool completely.
- Read all the directions before starting this recipe. The dough is very soft but should form a small ball/mound once rolled in the sugar.
- I use a small cookie scoop - size 60 (1 1/2 inches wide)
- Store in an airtight container at room temperature.
- Recipe makes approximately 36-40 cookies
- If you feel the cookie dough will not hold a soft mounded shape, please add 1/4 cup more flour. I've received several comments about the dough being too soft but it is supposed to be soft. Handle it gently as it doesn't roll up like typical cookie dough.
I love my little, inexpensive cookie scoop like the one pictured here. Click on the photo for more information:
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Still loving all these pumpkin recipes? Our Maple Pumpkin Butter is another one of those easy, delicious recipes I’m craving every morning stirred in oatmeal or slathered on an English muffin. Actually, we’re featuring all our Pumpkin Recipes this month, so don’t miss a one!
And, I don’t know about you, but I can eat ice cream all year long. This lovely No Churn Pumpkin Spice Ice Cream from The View from Great Island, is utterly fantastic and so easy to make too. It’s a must make recipe for sure! To feed a crowd, this Pumpkin Sheet Cake with Butterscotch Frosting from Recipe Girl looks like a real winner. Isn’t it amazing what can come out of a simple can of pumpkin puree?!
Thanks so much for stopping by! Tricia