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Pumpkin Crinkle Cookies Recipe for a Soft, Fudgy Treat

Pumpkin Crinkle Cookies

These soft pumpkin crinkle cookies are moist, cakey, and lightly fudgy in the center, with a generous powdered-sugar coating that forms a pretty crackled finish. They are an easy autumn cookie made with plain pumpkin purée and warm cinnamon-nutmeg flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (about 240 g) Plain canned pumpkin purée
  • 1 cup (200 g) Granulated sugar
  • 1/2 cup (120 ml) Neutral-flavored vegetable oil
  • 1 Large egg
  • 1 teaspoon Vanilla extract
  • 2 cups (250 g) All-purpose flour
  • 2 teaspoons Baking powder
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/2 teaspoon Fine salt
Coating
  • 1/2 to 1 cup (60-120 g) Powdered sugar, for rolling

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper. Whisk the pumpkin purée, granulated sugar, oil, egg, and vanilla in a large bowl until smooth.
  2. In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Gradually stir the dry ingredients into the pumpkin mixture just until no dry flour remains.
  3. Cover the soft, sticky dough and refrigerate it for 20 to 30 minutes, or until firm enough to scoop. Scoop rounded tablespoons of dough and roll each one generously in powdered sugar.
  4. Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake at 350°F for 10 to 12 minutes, until the cookies look set around the edges while the centers remain slightly soft.
  5. Cool the cookies on the baking sheet for about 5 minutes before transferring them to a wire rack. Let them finish cooling before serving or storing.

Notes

Use plain 100% pumpkin purée, not pumpkin pie filling. Chill the dough before scooping, roll it heavily in powdered sugar immediately before baking, and remove the cookies while the centers still look slightly soft to protect their moist texture. For a stronger pumpkin-spice flavor, replace the cinnamon and nutmeg with 1 1/2 teaspoons pumpkin pie spice.