Pumpkin Crinkle Cookies Treats

These pillowy pumpkin crinkle cookies nail the balance of cozy fall spice and sweetness and somehow manage to be irresistibly soft every single time I bake them Just when the leaves start to turn I make these as a quick treat for family gatherings and they disappear faster than any of my other autumn bakes

The first time I made these cookies it was a chilly October afternoon The house filled with the scent of cinnamon and clove and my kids stood by the oven waiting for the first batch They now ask for these every year the moment pumpkin season arrives

Ingredients

• All purpose flour: Gives the cookies structure Choose a fresh flour and store it in a cool dry place to avoid any off flavors
• Pumpkin pie spice: Brings classic fall flavor Warm up your cookies by picking a blend rich in cinnamon nutmeg and ginger
• Baking powder: Lightens the cookies so they turn out puffy and soft Make sure it is not expired for the best rise
• Baking soda: Adds extra lift and makes the texture light Double check that your baking soda is fresh
• Salt: Balances the sweetness and enhances the pumpkin flavor Use a fine salt for even distribution
• Pumpkin puree: The star of the show Look for pure pumpkin not pumpkin pie filling and use up an open can within five days
• Granulated sugar: Sweetens and helps the cookies spread Slightly pressing it through your fingers helps remove clumps
• Brown sugar: Adds deeper caramel notes Use soft fresh brown sugar to keep the cookies moist
• Vegetable oil: Prevents dryness Canola oil works great too I pick neutral oils for a clean flavor
• Large egg: Binds all the ingredients together Pick fresh eggs for best texture and rise
• Vanilla extract: Rounds out the spiced pumpkin notes Use real vanilla for the richest flavor
• Powdered sugar: Coats the outside creating that beautiful bakery crinkle Sift first for an even layer
• Granulated sugar: For rolling Helps the powdered sugar stick and creates crispier edges

Step-by-Step Instructions

Preheat the Oven and Prep the Baking Sheets:

Set your oven to three hundred fifty degrees Fahrenheit and line two baking trays with parchment paper This prevents sticking and promotes even baking

Mix the Dry Ingredients:

In a medium mixing bowl whisk together the all purpose flour pumpkin pie spice baking powder baking soda and salt Stir thoroughly to ensure the spices are evenly distributed

Combine the Wet Ingredients:

Take a large bowl and blend the vegetable oil brown sugar granulated sugar beaten egg pumpkin puree and vanilla extract Whisk until smooth and fully combined The mixture should look glossy and uniform

Combine Wet and Dry Ingredients:

Gently add the dry mixture into the wet mixture Fold together just until no flour streaks remain The dough will be sticky but avoid overmixing to keep the cookies fluffy

Set Up the Sugar Rolling Stations:

Pour the extra granulated sugar into one bowl and the powdered sugar into another Separate bowls let you coat each cookie in sequence

Shape and Roll the Cookie Dough:

Using a tablespoon scoop up the sticky dough and drop it into the granulated sugar Toss it gently to coat then use your hands to roll it into a ball Next transfer it to the powdered sugar and roll again until thickly coated

Arrange on Baking Sheet:

Arrange the dough balls on the prepared baking sheet leaving two inches between each to allow for spreading during baking

Bake the Cookies:

Slide the trays into the oven and bake for nine to ten minutes Until the cookies puff up and the tops crack in that signature crinkle pattern

Cool the Cookies:

Let the cookies rest on the tray for three minutes to firm up slightly Then carefully transfer them to a cooling rack with a spatula and let them cool completely

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Pumpkin puree is always the ingredient I cannot resist tasting on its own Its earthiness anchors the sweet finish of these cookies My kids still laugh about the time we made a double batch and had just a single cookie left by midnight after our fall movie marathon

Storage Tips

After baking let the cookies cool fully before storing in an airtight container Layer a sheet of parchment between stacks to prevent sticking They will stay fresh for four days at room temperature You can also freeze the baked cookies for up to two months Let them thaw at room temperature or give them a very brief zap in the microwave for that oven fresh feel

Ingredient Substitutions

If you are out of pumpkin pie spice mix together equal amounts of cinnamon ginger nutmeg and allspice Light olive oil can stand in for vegetable oil and if you are short on brown sugar substitute an equal amount of granulated sugar plus a teaspoon of molasses For egg free friends use a flaxseed egg to keep things together

Serving Suggestions

Pair these cookies with a mug of hot cider or chai tea for a dreamy fall snack Set them out for brunches bake sales or tuck a few in lunch boxes for a midday treat I even like to crumble them over a bowl of vanilla ice cream for a quick dessert

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A Little Pumpkin Cookie History

The pumpkin crinkle cookie is inspired by classic crinkle cookies with pumpkin puree joining in for a seasonal twist While chocolate crinkles have been around for generations in American baking the pumpkin version brings in those autumn spices that make every bite taste like a crisp October day at the orchard

Frequently Asked Questions

→ What gives these cookies their crackled appearance?

Rolling the dough in granulated sugar then powdered sugar before baking creates the signature crackled surface as they bake and puff up.

→ Can I substitute homemade pumpkin puree?

Yes, homemade pumpkin puree works well. Make sure it’s smooth and well-drained to avoid excess moisture.

→ Why is the dough sticky?

Pumpkin puree adds extra moisture, making the dough naturally sticky. Chilling briefly helps with handling, if needed.

→ Are these cookies soft or crisp?

They bake up soft and slightly cake-like due to pumpkin and oil, with a light sugary crust for contrasting texture.

→ Can I freeze the dough balls before baking?

Yes, shape and roll the dough balls in sugar, then freeze. Bake from frozen, adding an extra minute to the bake time.