Pumpkin Spice Crinkle Cookies – Soft, Cozy, and Perfectly Spiced

These Pumpkin Spice Crinkle Cookies taste like a warm fall day wrapped in sugar. They’re soft in the middle, lightly crisp at the edges, and full of pumpkin and cinnamon-spice flavor. If you love the charm of a classic crinkle cookie but want something seasonal, this is your sweet spot.

The crackly powdered sugar top looks bakery-fancy with almost no effort. Bake a batch for an afternoon treat, a holiday tray, or to make your kitchen smell incredible.

Save

Pumpkin Spice Crinkle Cookies - Soft, Cozy, and Perfectly Spiced

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 24 servings

Ingredients Method

Ingredients

  

• Dry: 2 cups (250 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice (or 1/2 tsp nutmeg + 1/2 tsp ginger)
• Wet: 1/2 cup (113 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) light brown sugar, packed
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 3/4 cup (180 g) canned pumpkin puree (not pumpkin pie filling)
• For Rolling: 1/3 cup (65 g) granulated sugar
• 3/4 cup (90 g) powdered sugar
• Optional Add-Ins: 1/2 cup white chocolate chips or chopped white chocolate
• 1/2 cup finely chopped pecans or walnuts
• 1 teaspoon orange zest

Method

 

1. Prep your tools and oven. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents sticking and helps the cookies bake evenly.
2. Whisk the dry mix. In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside so it’s ready to go.
3. Cream the butter and sugars. In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy, about 2–3 minutes. This step adds air, which helps the cookies puff and crackle.
4. Add the egg and vanilla. Beat in the egg and vanilla until smooth and combined. Scrape down the bowl so nothing sticks to the sides.
5. Mix in the pumpkin. Stir in the pumpkin puree until just blended. The mixture may look slightly curdled at first—don’t worry. It will smooth out when you add the dry ingredients.
6. Combine wet and dry. Add the flour mixture in two additions, mixing on low until no dry streaks remain. Avoid overmixing. If using chips, nuts, or zest, fold them in now.
7. Set up your sugar roll. Place the granulated sugar and powdered sugar in separate shallow bowls. This double-coating gives you a vivid white crinkle top.
8. Portion the dough. Use a tablespoon or small cookie scoop to portion 1.5-tablespoon mounds (about a heaping tablespoon). The dough will be soft and slightly sticky—that’s normal.
9. Roll and coat. Lightly dampen your hands, roll each scoop into a ball, coat in granulated sugar, then generously roll in powdered sugar. Don’t skimp on the powdered sugar; it’s what creates those classic cracks.
10. Bake in batches. Arrange on the baking sheets, spacing about 2 inches apart. Bake 10–12 minutes, until the tops are cracked and set at the edges but still soft in the center. They will continue to firm up as they cool.
11. Cool completely. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack. Cooling helps the crust set and preserves that pretty crinkle.

What Makes This Special

Save

These cookies have the signature crinkle look without being overly sweet. The pumpkin puree keeps the centers plush and tender, so they stay soft for days.

A balanced spice blend brings warmth without overwhelming the pumpkin. Rolling the dough in granulated sugar first, then powdered sugar, locks in that bold white coating and helps the crinkles pop. They’re easy, cozy, and look impressive—no chill time gymnastics or fussy steps.

Ingredients

• Dry:
  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice (or 1/2 tsp nutmeg + 1/2 tsp ginger)
• Wet:
  • 1/2 cup (113 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 cup (180 g) canned pumpkin puree (not pumpkin pie filling)
• For Rolling:
  • 1/3 cup (65 g) granulated sugar
  • 3/4 cup (90 g) powdered sugar
• Optional Add-Ins:
  • 1/2 cup white chocolate chips or chopped white chocolate
  • 1/2 cup finely chopped pecans or walnuts
  • 1 teaspoon orange zest

How to Make It

Save

1. Prep your tools and oven. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

   This prevents sticking and helps the cookies bake evenly.

2. Whisk the dry mix. In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside so it’s ready to go.
3. Cream the butter and sugars. In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy, about 2–3 minutes. This step adds air, which helps the cookies puff and crackle.
4. Add the egg and vanilla. Beat in the egg and vanilla until smooth and combined. Scrape down the bowl so nothing sticks to the sides.
5. Mix in the pumpkin. Stir in the pumpkin puree until just blended.

   The mixture may look slightly curdled at first—don’t worry. It will smooth out when you add the dry ingredients.

6. Combine wet and dry. Add the flour mixture in two additions, mixing on low until no dry streaks remain. Avoid overmixing.

   If using chips, nuts, or zest, fold them in now.

7. Set up your sugar roll. Place the granulated sugar and powdered sugar in separate shallow bowls. This double-coating gives you a vivid white crinkle top.
8. Portion the dough. Use a tablespoon or small cookie scoop to portion 1.5-tablespoon mounds (about a heaping tablespoon). The dough will be soft and slightly sticky—that’s normal.
9. Roll and coat. Lightly dampen your hands, roll each scoop into a ball, coat in granulated sugar, then generously roll in powdered sugar. Don’t skimp on the powdered sugar; it’s what creates those classic cracks.
10. Bake in batches. Arrange on the baking sheets, spacing about 2 inches apart.

    Bake 10–12 minutes, until the tops are cracked and set at the edges but still soft in the center. They will continue to firm up as they cool.

11. Cool completely. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack. Cooling helps the crust set and preserves that pretty crinkle.

Keeping It Fresh

Store completely cooled cookies in an airtight container at room temperature for 3–4 days.

Add a slice of bread or a few marshmallows to the container to help retain moisture. For longer storage, freeze in a single layer, then move to a freezer bag for up to 2 months. Thaw at room temp; the crinkle coating will still look great.

Save

Health Benefits

• Pumpkin provides vitamins and fiber. It’s rich in vitamin A and offers a touch of fiber that helps with fullness and digestion.
• Warming spices add more than flavor. Cinnamon and ginger bring natural aroma and can support balanced flavor without extra sugar.
• Portion-friendly treat. These cookies are sweet but not heavy, and the soft texture makes one or two feel satisfying.
• Make swaps if you like. You can reduce sugar slightly or swap part of the flour for whole wheat pastry flour for extra fiber.

What Not to Do

• Don’t use pumpkin pie filling. It’s pre-sweetened and spiced, which will throw off the flavor and texture.
• Don’t skip the granulated sugar roll. Rolling only in powdered sugar can cause it to melt into the dough; the granulated layer helps it stick and crinkle.
• Don’t overbake. Pull them when the edges are set and the centers look soft.

  Overbaking dries out the pumpkin and mutes the spice.

• Don’t overmix the dough. Once the flour goes in, mix just until combined to keep the cookies tender.
• Don’t store while warm. Trapped steam will make the coating sticky and the texture gummy.

Variations You Can Try

• Maple glaze. Whisk powdered sugar with a little maple syrup and milk. Drizzle over cooled cookies for extra fall flair.
• Brown butter upgrade. Brown the butter, cool to room temp, then proceed. You’ll get nutty, toffee notes that pair beautifully with pumpkin.
• Chai-spiced. Swap pumpkin pie spice for a chai blend (cardamom, cinnamon, ginger, cloves) for a tea-time twist.
• Cream cheese surprise. Chill small dollops of lightly sweetened cream cheese.

  Wrap a thin layer of dough around each and bake for a soft, tangy center.

• Gluten-free option. Use a 1:1 gluten-free baking blend with xanthan gum. Let the dough rest 10 minutes before rolling to hydrate.
• Chocolate-dipped. Dip half of each cooled cookie in melted dark or white chocolate and sprinkle with crushed pecans.

FAQ

Can I make the dough ahead of time?

Yes. Cover and chill the dough for up to 24 hours.

If it’s too firm to scoop, let it sit at room temperature for 15–20 minutes. Roll in sugars right before baking.

Why did my powdered sugar melt into the cookie?

There are two common reasons: the dough was too warm or you skipped the granulated sugar coat. Chilled or slightly cool dough holds the sugar better, and the double-coat keeps the crinkle bright.

How do I get taller, puffier crinkles?

Use room-temperature ingredients, don’t flatten the dough balls, and ensure your baking powder and soda are fresh.

A slightly cooler dough also helps the tops split nicely.

Can I reduce the sugar?

You can reduce the dough sugar by about 2 tablespoons without hurting texture. Keep the rolling sugars as written, or the crinkle effect may fade.

What if I only have pumpkin pie spice?

That works fine. Use the listed amount and skip the extra cinnamon if you prefer a lighter spice profile.

Taste and adjust to your liking.

Do I need to blot the pumpkin puree?

Usually no, but if your puree seems very watery, blot it briefly with paper towels. Too much moisture can make the cookies spread more and dull the crinkles.

Can I freeze the dough balls?

Yes. Scoop and freeze the plain dough balls on a tray.

Once solid, transfer to a bag. Bake from frozen, adding 1–2 minutes, after rolling in both sugars.

How many cookies does this make?

About 22–26 cookies, depending on scoop size. If you want larger cookies, increase bake time by 1–2 minutes.

Final Thoughts

Pumpkin Spice Crinkle Cookies are the kind of treat that makes any day feel a little warmer.

They’re simple to mix, fun to roll, and they come out looking like you bought them from a bakery. With a tender center, cozy spice, and that pretty snowy finish, they’re hard to resist. Bake a batch, share a few, and keep a couple stashed for yourself—you’ll be glad you did.