Pumpkin Crinkle Cookies.”

Pumpkin crinkle cookies are soft and moist cookies with the perfect amount of pumpkin spice flavor, perfect for Fall baking!

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Fall is the prime baking season for all things cookies, with a hot cup of coffee or my Slow Cooker Hot Cider, I’m set! I love pumpkin recipes during the fall season, you can’t beat a soft delicious cookie. These pumpkin cookies have a soft cake-like texture like these Pudding Cookies and are so addictive hard to stop at just one.

Why this recipe works

Just like their Christmas cousin cookie the Chocolate Crinkle Cookies, these pumpkin cookies are beautiful, chewy cookies.

These delicious pumpkin crinkle cookies are easy to double or triple to make more and are great to serve at fall bake sales, harvest parties, and more!

• Flour: all-purpose flour. If you need to use self-rising flour, ditch the salt and baking powder in the recipe.
• Pumpkin Pie Spice: You can make your own or use store-bought.
• Baking Powder & Baking Powder: Your leavening agent.
• Salt
• Vegetable Oil
• Sugar: You need brown sugar, granulated white sugar, and confectioners’ sugar.
• Egg
• Unsweetened Pumpkin: Use fresh pumpkin or canned puree
• Vanilla Extract: pure is better than imitation, but it can be used if needed.
• Confectioner’s sugar: also called powdered sugar

How to make pumpkin crinkle cookies

• Step 1: In a medium bowl, add flour, pumpkin spice, baking powder, baking soda, and salt. Mix well together. 
• Step 2: In a large bowl, add oil, granulated sugar, brown sugar, egg pumpkin puree, and vanilla. Mix together. 

• Step 3: Add dry ingredients to the bowl of wet ingredients and mix well together. 
• Step 4: Let cookie batter rest. 

• Step 5: Use a small cookie scoop or spoon to scoop out cookie balls and roll cookies in granulated sugar. 
• Step 6: In another separate bowl, add confectioner’s sugar and roll cookie dough balls in the powdered sugar until well covered. 

• Step 7: Place cookies covered with sugar on a parchment paper-lined baking tray. 
• Step 8: Bake cookies on a baking sheet until the sugar shows the pumpkin crinkles in the cookies before letting them cool on a cooling rack. 

Recipe Tips for Pumpkin Crinkle Cookies

• The dough is soft, letting it rest for 10 minutes will help firm it up a bit.
• Use pumpkin puree, not pumpkin pie filling.
• The balls don’t have to be perfect.
• It helps to use a cookie scoop to create the balls.