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!
Servings: 20 cookies
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.
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.