Pumpkin Crinkle Cookies: A Cozy, Cracked-Top Fall Favorite

If you love everything pumpkin spice and live for the cozy season, then you need these Pumpkin Crinkle Cookies in your life. These soft, chewy cookies are packed with pumpkin, cinnamon, and nutmeg — then rolled in powdered sugar to create that signature crinkle effect as they bake.

Pumpkin crinkle cookies are like the festive cousin of traditional chocolate crinkles — warm, fragrant, and absolutely perfect for autumn. They’re easy to make, look beautiful on a cookie tray, and taste even better than they look. Whether you’re baking for Halloween, Thanksgiving, or a rainy fall afternoon, these cookies will hit the spot every time.

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Why You’ll Love These Pumpkin Crinkle Cookies

🎃 Real pumpkin puree brings soft, moist texture
🍂 Spiced with cinnamon, nutmeg, and cloves for true fall flavor
🍪 That iconic crinkled powdered sugar coating
🥄 No chill time required (unless you want to enhance the texture)
🧡 Perfect for gifting, cookie swaps, or holiday dessert tables

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Ingredients

Dry Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp ground ginger (optional)

Wet Ingredients:

• ½ cup unsalted butter, melted and cooled slightly
• 1 cup granulated sugar
• ½ cup light brown sugar, packed
• ¾ cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 tsp vanilla extract

For Rolling:

• ⅓ cup granulated sugar
• ½ cup powdered sugar

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Tools You’ll Need

• Mixing bowls
• Whisk or hand mixer
• Cookie scoop or tablespoon
• Baking sheets
• Parchment paper
• Cooling rack

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How to Make Pumpkin Crinkle Cookies

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Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

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Step 2: Combine Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Nutmeg
• Cloves
• Ginger (optional)

Set aside.

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Step 3: Mix Wet Ingredients

In a large bowl, whisk together:

• Melted butter
• Granulated sugar
• Brown sugar
• Pumpkin puree
• Egg
• Vanilla extract

Mix until smooth and creamy.

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Step 4: Combine Wet and Dry

Gradually add the dry mixture into the wet ingredients and mix until just combined. The dough will be soft and slightly sticky.

✅ Optional: Chill the dough for 30 minutes to help with easier rolling and stronger crinkles.

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Step 5: Roll and Coat

Scoop dough into tablespoon-sized balls (or use a cookie scoop). Roll each ball first in granulated sugar, then generously coat in powdered sugar.

Place on baking sheet, spacing about 2 inches apart.

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Step 6: Bake

Bake for 11–13 minutes, until cookies are puffed and the sugar has cracked on top. The centers should still be soft.

Cool on the baking sheet for 5 minutes before transferring to a wire rack.

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Tips for the Perfect Crinkle

✅ Roll thoroughly in powdered sugar – a thick layer helps achieve that dramatic cracked look.
✅ Slightly chill the dough if it’s too sticky to handle.
✅ Don’t overbake – they’ll continue to set as they cool.
✅ Use pumpkin puree, not pumpkin pie filling (which contains added sugar/spices).
✅ Press dough into a round shape before baking if your scoops are rough.

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Storage & Freezing

🧊 To store:
Keep cookies in an airtight container at room temperature for 4–5 days.

❄️ To freeze baked cookies:
Layer with parchment in a freezer-safe container. Freeze for up to 2 months.

❄️ To freeze dough:
Roll into balls (before coating), freeze on a tray, then transfer to a bag. Thaw slightly, roll in sugars, and bake as normal.

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Nutrition Information (per cookie, approx.)

• Calories: 140
• Fat: 5g
• Carbs: 22g
• Sugar: 14g
• Protein: 1g

Exact values vary depending on size and sugar coating.

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Flavor Variations

🌰 Pumpkin Spice Pecan Crinkle Cookies – Fold in ½ cup chopped pecans
🍫 Chocolate Chip Pumpkin Crinkle Cookies – Add ½ cup mini chocolate chips
🧀 Cream Cheese-Filled Crinkles – Add a small cube of sweetened cream cheese inside each dough ball
🍫 Pumpkin Cocoa Crinkle Cookies – Add 1 tbsp cocoa powder for a chocolatey twist
🥥 Coconut Pumpkin Crinkles – Roll in a mix of powdered sugar and shredded coconut

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What to Serve With Pumpkin Crinkle Cookies

☕ A warm mug of spiced chai or hot apple cider
🎃 A creamy pumpkin spice latte
🍦 A scoop of vanilla or cinnamon ice cream
🍫 A drizzle of melted white or dark chocolate
🧁 As part of a fall cookie platter with gingersnaps and molasses cookies

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Frequently Asked Questions

Can I use homemade pumpkin puree?

Yes! Just make sure it’s thick and not too watery. If it’s very wet, drain excess moisture with paper towels.

Why didn’t my cookies crinkle?

A few reasons:

• Dough too warm → chill before rolling
• Too little powdered sugar → coat generously
• Oven too cool → preheat fully before baking
• Overmixed dough → gently fold ingredients together

Can I make these gluten-free?

Yes! Use a 1:1 gluten-free baking blend. Make sure it’s designed for cookies.

Are these cookies soft or crispy?

They’re soft, chewy, and cake-like — not crisp. For firmer cookies, bake 1–2 minutes longer.

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Final Thoughts: A Cookie You’ll Bake All Season Long

These Pumpkin Crinkle Cookies are a dreamy combination of soft, chewy texture and cozy spice, with a classic powdered sugar crust that cracks into gorgeous patterns in the oven. They’re festive, flavorful, and wonderfully easy to make.

Perfect for fall baking, Thanksgiving desserts, or anytime you crave something sweet, warm, and pumpkin-filled. Once you try one, it’s hard to stop at just one.

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