Pumpkin Crinkle Cookies

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

From the recipe box

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!

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Prep 20 minutes minutes

Cook 10 minutes minutes

Total 30 minutes minutes

Yields 20 cookies

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Ingredients

For the Cookies

• 250 g 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
• 150 g caster or granulated sugar
• 60 ml vegetable oil
• 1 teaspoon vanilla extract
• 75 g canned pumpkin puree

For the Coating

• 100 g granulated sugar
• 125 g icing/powdered sugar

Instructions

• Preheat the oven to 180°C/160°C Fan/350°F/Gas 4. Line a large baking tray with parchment paper or a silicone baking mat. Set aside.
• In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
• In a separate large mixing bowl, whisk together the sugar, vegetable oil, vanilla extract, and pumpkin puree until smooth and combined.
• Add the dry ingredients and gently fold until just combined. Avoid overmixing.
• Using a small cookie scoop, scoop out the dough and roll into balls.
• Place the granulated sugar and icing sugar into two separate small bowls. Roll each dough ball in the granulated sugar first, then generously coat in the icing sugar.
• Arrange the coated dough balls onto the prepared baking tray, leaving a little space between each one for spreading. For a more defined crinkle effect, roll the dough balls in the icing sugar a second time.
• Bake for 10–12 minutes, or until the cookies have spread slightly and developed crinkly tops. The cookies will still be very soft but will firm up as they cool.
• Leave to cool on the baking tray for 5–10 minutes before transferring to a wire rack to cool completely.

Recipe notes

Pumpkin puree: Use pure canned pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.

Storage: Store the cookies in an airtight container at room temperature for up to 1 week.

Make ahead: Cookie dough balls can be refrigerated for up to 5 days or frozen for up to 3 months without the sugar coating. If frozen, thaw at room temperature for about 30 minutes before rolling in the sugars and baking.

Freezing: Baked cookies freeze well for up to 3 months. Allow to cool completely before placing in a freezer-safe container or bag. Thaw at room temperature before serving.