Soft and chewy and full of fabulous fall flavors, these pumpkin spice crinkle cookies will be your favorite of the season!
Who doesn’t love a good crinkle cookies recipe? Everyone knows about the classic chocolate crinkles, but there are so many fun variations to play with! My first crinkle cookie variation on this blog was the Nutella Crinkle Cookie. It’s basically a chocolate crinkle cookie but like, a million times better. Rolling them in chopped hazelnuts? Oh, that just about gives them the best texture ever.
Next, I devised my Coffee Crinkle Cookies. I know that so many of you are already super into them. For those who aren’t yet, you’ve got to get on that. If you love coffee and love cookies (probably my two favorite things!) then these are your dream come true.
But I totally wasn’t done there. I can’t get enough of the pretty crinkle cookie look, the magical juxtaposition of the soft and chewy interior and the slightly crunchy exterior. Today I’m sharing my current favorite crinkle cookie recipe: Pumpkin Spice Crinkle Cookies. They’re packed with lovely fall flavors – pumpkin and spice (and everything nice), and the texture is the kind of awesome that you have to taste to believe.
What flavor is next? Oh, I don’t know. But I’m pretty sure it will be awesome.
PS… notice how these are made with just oil?! No butter or margarine in these cookies!
- 1 cup oil
- 1 cup brown sugar
- ½ cup sugar
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 egg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon cloves
- 1 teaspoon baking soda
- 2⅓ cups flour
- approximately ¼ cup granulated sugar, for coating
- approximately 1 cup confectioners’ sugar, for coating
- Preheat the oven to 350⁰F. Line a baking sheet with parchment paper and set aside.
- In the bowl of an electric mixer, beat oil and sugars until smooth. Add pumpkin puree, egg, spices, and baking soda. Beat until combined and creamy. Add flour and beat on low speed until just combined.
- Use a medium cookie scoop to measure out a ball of dough and roll it in the granulated sugar to coat. Next, drop it in the confectioners’ sugar and roll to coat it well.
- Place the ball on the prepared baking sheet. Repeat with remaining dough.
- Bake for 10 minutes. Remove from oven and set aside to cool.
1) You can skip the step of rolling the cookies in granulated sugar, but it will cause the powdered sugar to show less.
2) These cookies freeze nicely. Freeze between layers of parchment paper to keep the powdered sugar nicer.
Tools needed in this recipe:
Medium Cookie Scoop (absolute MUST have kitchen tool!)
If you like this recipe, you will love:
Thanks for stopping by my friends! Enjoy these cookies, then come back soon for some yummy real food ideas, plus a review/giveaway of the hottest new cookbook, Secret Restaurant Recipes! -Miriam
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