Description
Pumpkin crinkle cookies are soft, moist, and filled with cozy pumpkin spice flavor — the perfect treat for fall baking.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 cup pumpkin (not pie filling)
- 1 teaspoon vanilla extract
- 1 1/2 cups confectioners sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- In a large bowl, mix together the vegetable oil, brown sugar, granulated sugar, egg, pumpkin, and vanilla extract until just combined.
- Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
- Let the dough rest for 10 minutes to help it firm up slightly.
- Place confectioners sugar in a shallow bowl.
- Using a 2-tablespoon cookie scoop or spoon, portion out dough, form into balls, and roll each ball thoroughly in the confectioners sugar.
- Place coated dough balls onto the prepared baking sheet, spacing them apart.
- Bake for 9–10 minutes, or until the cookies are puffy and cracked on top. Do not overbake.
- Allow cookies to cool slightly on the baking sheet before transferring them to a wire cooling rack to cool completely.
Notes
- Do not use pumpkin pie filling — only pure pumpkin puree.
- Letting the dough rest helps make it easier to roll.
- Double rolling in confectioners sugar helps achieve a strong crinkle effect.
- Cookies will continue to set as they cool — avoid overbaking for soft centers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 17g
- Sodium: 105mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
