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Pumpkin Crinkle Cookies

Pumpkin crinkle cookies with a tender pumpkin-speckled center and a crackly powdered-sugar shell. The dough is chilled for bold crinkles, then baked just until the edges set.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 2 hours
Total Time 2 hours 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 0.5 lb unsalted butter melted
  • 1 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 1 cup pumpkin puree blotted as dry as possible
  • 2 eggs
  • 1 tsp vanilla
Coating
  • 0.5 cup granulated sugar for rolling
  • 1.5 cup powdered sugar for rolling

Equipment

  • 1 sheet pan

Method
 

Mix dry and wet
  1. Whisk all-purpose flour, baking powder, pumpkin pie spice, cinnamon, and salt in a bowl until evenly combined.
  2. Whisk melted unsalted butter, granulated sugar, brown sugar, blotted pumpkin puree, eggs, and vanilla until smooth and glossy.
Chill dough for crinkles
  1. Fold the dry ingredients into the wet ingredients just until no dry streaks remain.
  2. Refrigerate the dough for 2 hours to firm up for stronger crinkle formation.
Shape, coat, and bake
  1. Preheat the oven to 350F and line baking sheets.
  2. Scoop dough into 1-1/2 tablespoon balls.
  3. Roll each ball in granulated sugar first.
  4. Very generously roll each ball in powdered sugar until fully coated and snowy.
  5. Bake for 11-13 minutes at 350F, until the cookies crackle and crinkled tops form; do not overbake.

Notes

For the best crinkle texture, blot the pumpkin puree very dry before mixing so the dough holds its shape. Store baked cookies in an airtight container at room temperature for 3 days, or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a dairy-free swap, use vegan butter in place of unsalted butter (melted) to keep the dough cohesive.