Pumpkin Crinkle Cookies – Deliciously thick, soft, and chewy pumpkin cookies packed with warm autumn spices and coated in icing sugar for a beautiful crinkled finish. The perfect cosy autumn treat!
If you love pumpkin desserts, these Pumpkin Crinkle Cookies are an absolute must-try! They’re wonderfully thick, soft, and chewy, with a delicious blend of cinnamon, ginger, nutmeg, and cloves in every bite. Each cookie is generously coated in icing sugar before baking, creating those beautiful, snowy cracks that make crinkle cookies so irresistible!
These homemade cookies are incredibly easy to make with simple ingredients, and there’s no need for eggs or butter! The pumpkin purée adds just the right amount of moisture to keep them beautifully soft and chewy without becoming cakey. Ready in just 30 minutes, they’re perfect for autumn gatherings, holiday baking, or enjoying with a warm cuppa on a chilly afternoon.
Looking for more delicious pumpkin recipes? Try my Pumpkin Cinnamon Rolls, Pumpkin Cheesecake Streusel Bars, or Baked Pumpkin Doughnuts.
Happy baking,
Marsha x
Pumpkin Crinkle Cookies
Ingredients
For the Cookies
- 2 cups (250g) plain/all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ cup (150g) caster/granulated sugar
- ¼ cup (60ml) vegetable oil
- 1 teaspoon vanilla extract
- ⅓ cup (75g) canned pumpkin puree
For the Coating
- ½ cup (100g) granulated sugar
- 1 cup (125g) icing/powdered sugar
Instructions
- Preheat the oven to 180C/350F/Gas 4 and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
- In a separate large bowl, whisk together the sugar, oil, vanilla, and pumpkin until combined.
- Add the dry ingredients and fold in until combined.
- Using a small cookie scoop, scoop out the dough and roll into balls.
- Add the icing sugar and granulated sugar to two separate bowls. Roll each dough ball into the granulated sugar first, then generously roll in the icing sugar.
- TIP: I like to roll mine in icing sugar 2 times to ensure they are thoroughly coated. Once I've placed the dough balls on the baking tray after the first roll, I'll go in and roll them in icing sugar again.
- Place onto the prepared baking tray and bake for 10 – 12 minutes. The cookies will be very soft, but will firm up as they cool.
- Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.
Hi can I substitute the caster sugar for brown sugar?
That should be fine 🙂
No Eggs??? Gonna give it a go, though.
Correct! The pumpkin replaces the egg in this recipe. Enjoy!
So happy it’s pumpkin season! I know these cookies are going to be on request often in my house!
I made these for my son and his roommates. They LOVED them and they were such a simple treat for me to share with them.