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Pumpkin Crinkle Cookies

Pumpkin crinkle cookies with a crisp sugar crackle and soft pumpkin center, rolled in granulated sugar then powdered sugar for bold crinkles. The dough chills for easy shaping and better texture, then bakes at 350°F until just set.
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Prep Time 20 minutes
Cook Time 12 minutes
chill 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 cup 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 very generous rolling

Equipment

  • 1 sheet pan

Method
 

Mix dry ingredients
  1. Whisk all-purpose flour, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined, with no visible spice streaks.
Mix wet ingredients
  1. Whisk melted unsalted butter, granulated sugar, brown sugar, blotted pumpkin puree, eggs, and vanilla until smooth and thick, with the batter looking cohesive.
Combine and chill
  1. Fold the dry ingredients into the wet ingredients just until no dry pockets remain, then refrigerate for 2 hours so the dough firms up.
Shape, coat, and bake
  1. Preheat the oven to 350°F and line baking sheets, so the pans are ready when the dough is scooped.
  2. Scoop dough into 1-1/2 tablespoon balls, rolling each ball first in granulated sugar so it’s evenly dusted.
  3. Roll each ball very generously in powdered sugar until well coated, covering the dough completely for a crinkle finish.
  4. Bake for 11-13 minutes at 350°F until the cookies are crinkled and the centers look just set; do not overbake.

Notes

Pro tip: blot the pumpkin puree until it looks as dry as possible, because extra moisture can reduce how strongly the sugar cracks. Store baked cookies airtight at room temperature for 3 days or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a dairy-free version, use a 1:1 plant-butter substitute melted according to package directions.