Pumpkin Crinkle Cookies

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

Wendie

These pumpkin cookies have a soft cake-like texture and are so addicting hard to stop at just one.

4.17 from 30 votes

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine American

Servings 24

Calories 145 kcal

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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.
  

Notes

The dough is very soft, the balls don't have to be perfectly formed.

Nutrition

Serving: 1gCalories: 145kcalCarbohydrates: 24gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 7mgSodium: 141mgSugar: 15g

Keyword pumpkin, pumpkin cookies

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