Soft pumpkin cookies with crinkles

These pumpkin crinkle cookies combine a moist, pillowy texture with pumpkin-forward flavor from pumpkin puree and pumpkin pie spice. Rolling dough balls in confectioners' sugar before baking creates the signature crinkled exterior.

“They're absolutely irresistible, with a moist yet pillowy texture and a pumpkin-forward taste.”

Gather your dry ingredients

Combine two cups all-purpose flour, three teaspoons pumpkin pie spice, one and a half teaspoons baking powder, one teaspoon baking soda, and one teaspoon salt in a large bowl. Set aside.

Cream butter and sugars

In a separate bowl, cream half a cup of softened unsalted butter with three-quarters cup granulated sugar and one-third cup packed brown sugar until light and fluffy, about two minutes.

Mix in wet ingredients

Add one room-temperature egg, three-quarters cup canned pumpkin puree, and one and a half teaspoons vanilla extract to the creamed mixture. Mix until combined.

Combine wet and dry

Gradually mix the flour mixture into the pumpkin mixture just until a thick batter forms. Do not overmix.

Chill dough for two hours

Cover the mixing bowl and refrigerate the dough for at least two hours. This step is essential for achieving the signature crinkle effect when baked.

Prep oven and sugar bowls

Preheat oven to 350 degrees Fahrenheit. Line two 15 by 10 by 1 inch baking sheets with parchment paper. Place half a cup granulated sugar in one bowl and one cup confectioners' sugar in another.

Shape and double-coat dough

Scoop heaping tablespoon-sized sections of chilled dough and roll into balls. Toss each ball in granulated sugar, then toss in confectioners' sugar. Place two inches apart on prepared baking sheets.

Bake until edges set

Bake for 13 to 15 minutes until the edges are set and the centers have puffed. Do not overbake. Let cookies cool completely on the baking sheet for about 25 minutes.

“Crinkle cookies should be soft and tender, they absolutely melt in your mouth!”

Use canned pumpkin puree

Use canned pumpkin puree, not pumpkin pie filling, to better manage sweetness and flavor. Canned puree also provides ideal consistency and texture for these cookies.

Store at room temperature

Keep pumpkin crinkle cookies in an airtight container at room temperature for up to four days to maintain their soft texture and spiced flavor.

Make dough ahead of time

Prepare the dough, cover it, and refrigerate for up to two days before rolling and baking. This allows you to bake fresh cookies whenever you're ready.

Freeze for up to two months

Cool cookies completely, transfer to an airtight container or freezer bag with parchment paper between layers, and freeze for up to two months. Thaw at room temperature before eating.

Try chai spice variation

For a pumpkin chai twist, incorporate one teaspoon of chai spice along with the pumpkin pie spice. You can also add finely chopped chocolate or press a chocolate Kiss into the center of each baked cookie.