Description
These Pumpkin Crinkle Cookies are soft, chewy, and packed with warm fall spices. Made with real pumpkin puree and rolled in powdered sugar, they bake up with beautiful crackly tops that make them as stunning as they are delicious.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon cornstarch
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups confectioners’ sugar, for coating
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Whisk together the flour, salt, baking soda, baking powder, cornstarch, cinnamon, ginger, and cloves.
- In a large bowl, beat the granulated sugar, brown sugar, and butter until light and fluffy.
- Add the vanilla extract and egg and beat until combined.
- Mix in the pumpkin puree until smooth.
- Add the dry ingredients and mix just until incorporated. The dough will be thick and sticky.
- Scoop 1 1/2 tablespoon portions onto parchment paper and freeze for 15-20 minutes.
- Roll each dough ball generously in confectioners’ sugar.
- Place the coated dough balls 2 inches apart on the prepared baking sheets and gently flatten slightly.
- Bake for 13-15 minutes, until the cookies are puffed with crackled tops.
- Cool completely before serving.
Notes
- Chilling the dough helps create the signature crinkle effect.
- Roll generously in powdered sugar for bright white crackled tops.
- Do not overbake; the cookies should remain soft in the center.
- Store in an airtight container for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookies, Dessert
- Method: Bake
- Cuisine: American