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.
Notes:
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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Your coffee crinkle cookies are still in my bookmarks, waiting to be baked! (My husband’s not a big coffee person so I have to come up with an excuse to make them just for myself.) These look like they’ll be bumped to the top of the list, though. Great variation!
I have not commented on a recipe before, though we’ve communicated via Instagram a couple times, been making these cookies since you had them published in Ami magazine. They are the best cookies EVER!!! I bake nonstop and these are perfect. Perfect fresh, perfect frozen, got a bag full in my freezer right now. I love them frozen as they are cold but still so chewy. For those who never baked with pumpkin or never like pumpkin I can tell you from my own experience with these cookies and people who have tasted them…I’ve yet to find anyone who does not love these. And since they’re pumpkin, which is a relative of the squash family, they are healthy cookies so I keep popping them!!! Lol
This looks awesome!
With the added spices in addition to the pumpkin puree these sound (and look) wonderful.
And unlike so many other popular “pumpkin spice” items on the market these days, these actually have pumpkin! Can’t wait to try them!
Made these today and they are excellent – very soft. They don’t look like regular crinkle cookies though – they didn’t really spread out in the oven, and more or less held their shape. They taste great though and even my 4 year old chocolate loving son kept going back for more!
These cookies are delicious!
So…what happens if I use pumpkin pie filling instead? 🙂
Pumpkin pie filling contains sugar and eggs, sorry starters, so you’d have less pumpkin than the recipe calls for, the extra sugar would make them overly sweet, and – not sure, but extra eggs can make baked goods rubbery. Hope that helps.
These are the best cookies I ever tasted!!! I tasted them from a friend. What ingredient do you mean by “cloves”?
Cloves are a spice you can find at most grocery stores.
I made these last fall and they were perfect! Made them again today, and hmmm. Flavor is great, texture not so much. They seem just a bit too mushy. Im going to try baking them an extra minute. Also, both times I made these, I added 1/3 cup cocoa powder. Chocolate Pumpkin Crinkle Cookies!
I don’t even like pumpkin, and these are awesome!
The batter was very wet/oily. The cookies never really cracked, despite baking til quite dark. Worst of all, though, is that they were so low on flavor, and tasted more like a plain cake with a hint of pumpkin & spice. I changed the sugar to cinnamon sugar after the 1st batch to try and give them some flavor, but it didn’t help. I stuck chocolate chips in the next batch, but my husband and 2 sons all said they were just blah. I stopped rolling in sugar & powdered sugar in the end, thinking the sugar was overwhelming what little flavor was in the batter, but it didn’t really matter. I used canned organic pumpkin puree, even added crushed pecans in the end. Still blah. So disappointing.
Clearly you made them wrong.
I disagree. I just made a batch which came out beautifully but which tastes bland. I was very precise with my measurements. I think 1/2 cup pumpkin is just not enough for flavor. Im hoping that, like some loaf cakes, this will be something that tastes better the next day, but dont have high hopes. What people here taste the most is the conf. suagr.
My only deviation from the recipe was to use less oil. I used 3/4 cup rather than 1 and was glad I did. If I were to bake them again I’d reduce that further. I chilled the batter 5 minutes before rolling to firm it up a bit.
I wish I could upload a photo. The cookies look like everything a crinkle cookie should be and have a wonderful texture.
I tried this pumpkin recipes without butter for the first time. They look great but I had to put the batter into the refrigerator as it was too soft to shape into balls. What did I do wrong?
I enjoyed the texture and taste, awesome! However, they did not “crinkle” and were more round on top. It also seemed like the batter soaked up the powdered sugar and I decided to sprinkle some on top afterwards. Any tips?
Delicious! These have quickly become one of our favorites!
Baking time will vary depending on oven. I baked mine almost 25 min. Very soft cookie