Pumpkin crinkle cookies are soft and moist cookies with the perfect amount of pumpkin flavor.
Fall is the prime baking season for all things cookies! With a hot cup of coffee or hot cider and I am set!
I love pumpkin recipes during the fall season, you can beat a soft delicious cookie. These pumpkin cookies have a soft cake-like texture and are so addicting hard to stop at just one.
Tips for making pumpkin crinkle cookies!
- The dough is soft, letting it rest for 10 minutes will help firm it up a bit.
- Use pumpkin puree, not pie filling.
- The balls don’t have to be perfect.
- It helps to use a cookie scoop to create the balls.
How to store pumpkin crinkle cookies
Store in an airtight container for up to 4 days. Or freeze for up to 3 months.
Looking for more cookie recipes?
- 3-ingredient Peanut Butter Cookies
- Avalanche Cookies (No-Bake)
- Caramel Pecan Oatmeal Cookie
- Polar Bear Cookies
- M&M Cookie Bars
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Pumpkin Crinkle Cookies
These pumpkin cookies have a soft cake-like texture and are so addicting hard to stop at just one.
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup of vegetable oil
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 cup unsweetened pumpkin, not pie filling
- 1 teaspoon vanilla
For Rolling the cookies
- 1/2 cup granulated sugar
- 3/4 cup confectioners sugar
- Preheat oven to 350 degrees
- Line parchment paper or baking mats on baking sheets
- In a medium bowl add flour, pumpkin spice, baking powder, baking soda, and salt mix and set aside.
- In a large bowl add oil, brown sugar, granulated sugar, egg, pumpkin, and vanilla. Mix just until combined.
- Mix the dry ingredients into the wet ingredients just until combined.
- Let rest 10 minutes
- Place sugars for rolling in two separate shallow bowls.
- Using a 2 tablespoon cookie scoop or spoon. Scoop balls and place them into the granulated sugar. Roll until coated.
- Then roll in the confectioner's sugar until coated.
- Place on a baking sheet.
- Bake 9-10 minutes until puffy and cracked. Do not overbake.
- Cool slightly and remove to a wire cooling rack.
The dough is very soft, the balls don't have to be perfectly formed.
Amount Per Serving Calories 145Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 7mgSodium 141mgCarbohydrates 24gFiber 0gSugar 15gProtein 1g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
Pumpkin pie filling has added spices and sugar in it, pumpkin puree is nothing but pumpkin.
why can,t i use pumpkin pie filling ?