Pumpkin Crinkle Cookies – Deliciously thick, soft, and chewy pumpkin cookies that are perfectly spiced, and coated in icing sugar for a beautiful crinkled effect. These cookies are absolutely irresistible!
Pumpkin Crinkle Cookies
I have the perfect cookies for you to make this autumn.
These cookies are thick, soft, and chewy (not cakey at all!), packed full of pumpkin and warm spices, and coated in icing sugar for a beautiful crinkled effect.
There are also no eggs in these cookies. That’s because pumpkin can replace eggs, and the eggs’ purpose, which is to bind all the ingredients together as well as to add moisture.
Pumpkin already has plenty of moisture, and too much of it can result in cakey cookies.
No eggs and just the right amount of pumpkin will result in perfectly soft and chewy cookies!
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Baking powder
- Baking Soda
- Ground cinnamon, ginger, nutmeg, and cloves
- Caster/granulated sugar
- Vegetable oil
- Vanilla extract
- Canned pumpkin puree: NOT pumpkin pie filling.
- Icing/powdered sugar: For coating the cookies.
How to make Pumpkin Crinkle Cookies
To make these cookies, simply grab a medium mixing bowl and whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
In a separate large mixing bowl, whisk together the sugar, oil, vanilla, and pumpkin until combined.
Add the dry ingredients and fold in until combined.
Using a small cookie scoop, scoop out the dough and roll into balls.
Add the icing sugar and granulated sugar to two separate bowls. Roll each dough ball into the granulated sugar first, then generously roll in the icing sugar.
TIP: I like to roll mine in icing sugar 2 times to ensure they are thoroughly coated. Once I’ve placed the dough balls on the baking tray after the first roll, I’ll go in and roll them in icing sugar again.
Place onto a baking tray lined with parchment paper or a silicone mat and bake for 10 – 12 minutes. The cookies will be very soft, but will firm up as they cool.
Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Pumpkin Crinkle Cookies are:
- incredibly thick, soft, and chewy
- super quick and easy to make
- packed full of pumpkin and spices
- coated in icing sugar for a gorgeous crinkled effect
How long will these pumpkin cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Can I freeze these cookies? Yes, they also freeze well for up to 3 months. Thaw at room temperature. They won’t look as pretty, but will still taste great. I highly recommend freezing the dough instead.
Want freshly-baked cookies every time? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months (without icing sugar).
When ready to bake, remove from the freezer, and leave to thaw on the counter for 30 minutes. Roll in the sugars, and bake as instructed.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!