Name: Pumpkin Crinkle Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 Tbsp pumpkin pie spice; 2 tsp baking powder; 1 tsp baking soda; ½ tsp salt; 1 cup pumpkin puree; ½ cup granulated sugar; ½ cup brown sugar – packed; ½ cup vegetable oil – or canola oil; 1 large egg – beaten; 1 tsp vanilla extract; For Rolling: 1 cup powdered sugar; ½ cup granulated sugar

Print Recipe

Introduction to Pumpkin Crinkle Cookies

As the leaves begin to turn and the air grows crisp, there’s nothing quite like the aroma of freshly baked Pumpkin Crinkle Cookies wafting through the kitchen. These delightful treats are not just easy to whip up; they embody the flavors we crave during the fall season. Perfect for busy days or to impress family and friends, these cookies blend the warmth of pumpkin with a light, sugary crunch. Trust me, once you take that first bite, you’ll be tangled in a sweet, cozy embrace that makes autumn feel like a warm hug!

Why You’ll Love This Pumpkin Crinkle Cookies

If you’re racing against the clock or just want a bite of fall goodness, these cookies are your answer! They come together in a flash, making them perfect for those busy afternoons. Plus, the blend of warm pumpkin spice and a sugary crust will leave everyone asking for seconds. Trust me, they are sure to light up your kitchen and warm your heart with every delicious bite!

Ingredients for Pumpkin Crinkle Cookies

Gathering your ingredients is like assembling your kitchen’s dream team. For these Pumpkin Crinkle Cookies, you’ll need a mix of pantry staples and a couple of seasonal heroes. Here’s what you’ll be working with:

All-purpose flour: This is the backbone of your cookies, giving them structure and the perfect texture.
Pumpkin pie spice: A warm blend of cinnamon, nutmeg, and cloves that brings the essence of fall straight into your dough.
Baking powder: This little powerhouse acts as a leavening agent, helping your cookies puff up nicely.
Baking soda: This ensures your cookies have that soft, chewy interior I absolutely adore.
Salt: Just a pinch to enhance all the sweet flavors. It’s amazing how this humble ingredient makes everything pop!
Pumpkin puree: The star of the show! It infuses moisture and richness, creating a soft, rich cookie.
Granulated sugar: This contributes sweetness and helps achieve a lovely, sugary crust.
Brown sugar: Packed for extra depth and that signature caramel flavor – it’s a must for baked goods!
Vegetable or canola oil: These oils ensure your cookies stay tender and lovely, making them easy to eat.
Large egg: Acts as a binder, bringing everything together into one smooth dough.
Vanilla extract: Just a splash adds warmth and elevates the overall flavor.
For rolling: You’ll need additional powdered sugar and granulated sugar. This adds that delightful snowy exterior, making the cookies oh-so-tempting!

While this is your core ingredient list, feel free to get creative! You can substitute the granulated sugar with coconut sugar for a deeper flavor, or switch the pumpkin puree for sweet potato puree if you’re feeling adventurous. The exact measurements can be found at the bottom of the article, available for printing!

How to Make Pumpkin Crinkle Cookies

Preheat the Oven and Prepare Baking Sheets

Let’s kick off our cookie-making adventure by preheating the oven to 350°F. It’s like warming up for a big game!

While the oven is heating up, grab two baking sheets and line them with parchment paper. This little trick helps your cookies bake evenly and keeps them from sticking. Trust me, it makes cleanup a breeze!

Mix the Dry Ingredients

In a medium bowl, whisk together your dry ingredients. Mix all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. This step ensures that the flavors distribute evenly, allowing every bite to sing with goodness!

Combine the Wet Ingredients

Now, in a separate large bowl, combine the vegetable oil, brown sugar, granulated sugar, beaten egg, pumpkin puree, and vanilla extract. Use a whisk or spatula to mix these together until you have a smooth, luscious mixture. This is where the magic begins, as those flavors start to dance together!

Incorporate Dry Ingredients into Wet Ingredients

Next, it’s time to add that dry mixture into the wet one. Gradually fold in the flour mix using a spatula or wooden spoon. Be gentle! You want to avoid over-mixing, which can lead to tougher cookies. When it’s all combined, your dough will be delightfully sticky—just the way we like it!

Shape the Cookies

Time to form those cookies! Scoop about 1 tablespoon of dough and drop it into the bowl of granulated sugar. Roll it gently so it gets coated.

Carefully shape it into a ball with your hands, then toss that ball into the powdered sugar. This adds a snowy coat that makes these cookies look as good as they taste! Remember, the dough might be sticky, so don’t hesitate to use a spoon or cookie scoop if you need to.

Bake the Cookies

Arrange the cookie dough balls on the prepared baking sheets, leaving about 2 inches between them. It’s a cozy little gathering!

Pop them in the oven and bake for 9-10 minutes. You’ll know they’re done when they look puffy and cracked. They might seem a tad soft, but that’s okay; they’ll firm up as they cool!

Cool the Cookies

Once baked, let the cookies cool on the sheet for about 3 minutes. This helps them hold their shape before you transfer them to a wire rack. Use a spatula for this—it’s much easier than trying to pick them up by hand!

Allow them to cool completely, and then get ready for the delightful experience of tasting your homemade Pumpkin Crinkle Cookies!

Tips for Success

Keep your dough in the fridge for 30 minutes if it’s too sticky to handle.
Use a cookie scoop for uniform cookie sizes; they’ll bake more evenly.
To achieve a more intense pumpkin flavor, replace some of the oil with extra pumpkin puree.
For a different twist, add chocolate chips or nuts for added crunch and flavor.
Store cookies in an airtight container to maintain their freshness for up to one week!

Equipment Needed for Pumpkin Crinkle Cookies

Baking sheets: A non-stick or lined baking sheet works best.
Parchment paper: If you don’t have parchment, a silicone baking mat is a great alternative.
Mixing bowls: Having both medium and large bowls makes mixing easier.
Whisk or spatula: Either one can help you create that smooth wet mixture.
Cookie scoop: A spoon will do in a pinch, but a scoop ensures even cookie sizes!

Variations of Pumpkin Crinkle Cookies

Chocolate Chip Pumpkin Crinkle Cookies: Add 1 cup of semi-sweet chocolate chips to the dough for a deliciously sweet contrast to the pumpkin flavor.
Nutty Pumpkin Crinkle Cookies: Stir in ¾ cup of chopped pecans or walnuts for a delightful crunch that pairs perfectly with the soft texture of the cookies.
Gluten-Free Option: Substitute all-purpose flour with a 1-to-1 gluten-free baking blend to make these cookies gluten-free without sacrificing flavor!
Spiced Pumpkin Crinkle Cookies: Boost the pumpkin pie spice to 2 tablespoons for a more intense spice flavor that really captures the essence of fall.
Vegan Pumpkin Crinkle Cookies: Replace the egg with ¼ cup of unsweetened applesauce and use a vegan-friendly sugar to accommodate a plant-based diet.

Serving Suggestions for Pumpkin Crinkle Cookies

Pair with a warm cup of apple cider for a cozy afternoon treat.
Serve alongside vanilla ice cream for a delicious dessert twist.
Top with a sprinkle of cinnamon before serving for added flair.
Display them on a festive fall platter with mini pumpkins for a seasonal touch.
Enjoy with a hot latte or coffee to enhance the pumpkin flavors!

FAQs about Pumpkin Crinkle Cookies

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! Just make sure to cook and puree the fresh pumpkin properly. It should be smooth and free of excess water to avoid overly moist dough.

How do I store my Pumpkin Crinkle Cookies?

Store them in an airtight container at room temperature. They’ll stay fresh for up to a week, but I bet they won’t last that long!

Can I freeze Pumpkin Crinkle Cookies?

You sure can! Once cooled, place the cookies in a single layer on a baking sheet until they’re firm, then transfer them to an airtight freezer bag. Enjoy them later — they freeze beautifully!

What can I substitute for vegetable oil?

If you’re out of vegetable oil, canola oil works perfectly as a substitute. You can also use melted coconut oil for a hint of tropical flavor.

Why are my cookies flat?

Flat cookies can happen if the dough is too warm or if you’ve over-mixed it. Make sure to chill your dough for a bit, and keep an eye on mixing times to keep that dreamy texture!

Final Thoughts

As you dive into making these Pumpkin Crinkle Cookies, remember they are not just a treat; they represent the essence of autumn. The tantalizing spices and soft, luscious texture remind us why this season is so beloved. Every bite is like wrapping yourself in a warm scarf on a brisk day. With their inviting sweetness, these cookies have a way of drawing family and friends together, fostering laughter and connection. I hope they bring as much joy to your table as they do to mine. Embrace the season, and savor each delightful morsel!