Kick off your Fall season with my soft Pumpkin Spice Crinkle Cookies. These pumpkin cookies are a fan favorite. They are rolled in powdered sugar to give them that iconic crinkled look. The texture is cakey, pillowy and insanely delicious.
Pumpkin + Crinkle Cookies
First before you ask, the answer is YES! The combination of Pumpkin and Crinkle Cookies work together like magic. For starters, crinkle cookies have always been a favorite of mine. I love the look of them! They have this cool cakey texture because of the powdered sugar, that really makes them stand out.
Pumpkin on the other hand has an amazing moisture level and memorable flavor. The natural moisture of the pumpkin makes these cookies really soft and crumbly. Once paired with the warm pumpkin spices of cinnamon, nutmeg, and all spice – that’s when these Pumpkin Cookies become addicting.
Cookie Ingredients
To achieve these soft pumpkin crinkle cookies, you will need:
- All purpose flour
- Baking powder
- Baking soda
- Salt
- Pumpkin spice
- Unsalted butter
- Brown sugar
- White sugar
- Pumpkin puree
- Vanilla extract
- Powdered sugar
- Egg
Achieving that Soft Crinkled Look
The beauty of these pumpkin cookies is that crinkled look. That light orange color peaks through the cracks of bright white powdered sugar. To achieve the look, the cookie dough must be properly chilled. The pumpkin puree makes this cookie batter sticky/tacky, so you need to solidify it for at least 30 minutes to 1 hour.
Once the batter is perfectly chilled, using a cookie scooper, form some cookie balls. Roll them in your palm first to smooth the surface. Then, roll them generously in some fine powdered sugar. The finer the sugar the better. This prevents the powdered sugar from absorbing/melting too quickly in the oven.
Don’t forget to sufficiently cool the cookies, so the centers remain soft and pillowy, while the exterior are perfectly firm and cracked.
More Pumpkin Recipes
If you’re obsessed with the Fall season and anything pumpkin-spiced, be sure to try more of my pumpkin dessert recipes:
Soft Pumpkin Crinkle Cookies
Equipment
- Hand-mixer
Ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 tablespoons pumpkin spice
- 1/2 cup unsalted butter (soften)
- 1 cup white sugar
- 1/2 cup light brown sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees (F)
- In a large bowl, whisk the dry ingredients: flour, baking powder, baking soda, and salt. Whisk well, until all clumps are gone.
- In a separate bowl, using a hand-mixer, whisk the wet ingredients by first creaming the soften butter and sugars together. Whisk until light and fluffy.
- To the creamed sugar mixture, add the egg, pumpkin puree, vanilla extract and the pumpkin spice. Whisk again until fully incorporated and smooth.
- Using a spatula, fold the wet ingredients into the dry ingredients, in small portions. It's important to not over mix the cookie dough. Batter will have a sticky/tacky texture.
- To solidify the cookie dough, place in the freezer or fridge for at least 30 minutes to an hour.
- Once solid, use a cookie scooper, to scoop cookie dough balls. Roll the balls in your palms to smooth the surface.
- In a shallow bowl, add powdered sugar, and roll the cookie dough balls in a generous amount. Cookie dough balls should resemble a powdered donut.
- Place the powdered cookie balls on a parchment paper lined cookie sheet. Bake for 10 -15 minutes until the exterior of the cookies are firm and the centers are slightly soft.
- Cool cookies for 30 minutes and then enjoy.
Nickolas D. says
Recientemente descubrí tu blog que invita a la reflexión. Gracias por todo lo que haces.