Soft Chewy Pumpkin Crinkles

These pumpkin crinkle cookies bring soft, chewy comfort to any fall day with their warm spices and tender texture. They fill the kitchen with the cozy scent of autumn and make a perfect treat for sharing with friends or enjoying by yourself alongside a cup of coffee or tea.

I first baked these during an October weekend and now they are a seasonal favorite at every family gathering. The combination of pumpkin and spices never fails to bring smiles.

Ingredients

• All-purpose flour: Two cups for structure sift it if you want a lighter dough
• Pumpkin pie spice: One tablespoon to give that signature fall flavor choose a fresh blend for the best aroma
• Baking powder and baking soda: Two teaspoons baking powder and one teaspoon baking soda for perfect rise and tender crumb
• Salt: Half a teaspoon to balance the sweetness
• Pumpkin puree: One cup for moistness and rich pumpkin taste canned or fresh both work fine
• Granulated sugar: Half a cup provides gentle sweetness
• Packed brown sugar: Half a cup adds depth and a hint of caramel notes
• Vegetable oil: Half a cup makes the cookies soft and chewy canola oil is a good substitute
• Large egg: One egg beaten to bind everything together
• Vanilla extract: One teaspoon for warmth and flavor enhancement
• Powdered sugar: One cup for rolling the dough creating that beautiful crinkle effect
• Granulated sugar: Half a cup for rolling adds a subtle crunch on the outside

Step-by-Step Instructions

Scoop the Dry Ingredients:

In a medium bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, and salt. Whisk them thoroughly to ensure an even distribution of leavening agents and spices.

Mix the Wet Ingredients:

In a larger bowl, whisk together the vegetable oil, brown sugar, granulated sugar, beaten egg, pumpkin puree, and vanilla extract until smooth and fully combined.

Combine Wet and Dry:

Add the dry ingredients to the wet mixture. Use a spatula or wooden spoon to mix just until the flour disappears and everything starts to come together. The dough will be sticky at this stage, which is exactly what you want for tender cookies.

Prepare the Coating Bowls:

Pour the granulated sugar into one small bowl and the powdered sugar into another. These will be used to coat the dough balls.

Shape and Coat the Dough:

Using a tablespoon, scoop a portion of dough and drop it into the granulated sugar. Toss the dough gently to coat it lightly, then form it into a ball by gently pressing with your hands. Next, place the dough ball into the powdered sugar and roll it until evenly covered, making sure to coat all surfaces for that signature crackled look.

Arrange on Baking Sheets:

Place the coated dough balls on parchment-lined baking sheets. Be sure to space them about two inches apart to give them room to spread without sticking.

Bake the Cookies:

Slide the trays into a preheated 350-degree oven and bake for nine to ten minutes until the cookies appear puffy and develop the classic crinkly cracks on top.

Cool and Transfer:

Let the cookies cool on the baking sheets for about three minutes so they set up, then carefully use a spatula to move them to a wire rack to cool completely. This helps keep their chewy texture while they cool.

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Storage Tips

Store cookies in an airtight container at room temperature to maintain softness. Avoid stacking them too tightly or adding a slice of bread inside the container to keep them moist longer. If refrigerated, let them come to room temperature before serving for the best chewiness. For longer storage, freeze cookies in a single layer on a baking sheet then transfer to a freezer bag once solid.

Ingredient Substitutions

You can swap all-purpose flour for whole wheat pastry flour for a nuttier flavor but cookies may be denser. If you don’t have pumpkin puree, mashed sweet potatoes or butternut squash puree are tasty alternatives. Use melted butter instead of vegetable oil for a richer flavor though texture will be less chewy and more cake-like. Try maple syrup or honey in place of granulated sugar for slight sweetness variations but expect thinner dough.

Serving Suggestions

Serve these cookies with a dollop of whipped cream or a drizzle of caramel sauce to elevate the treat. They are equally delicious alongside a warm chai latte or classic hot chocolate. For a festive look, try decorating a few cookies with a dusting of cinnamon or a light drizzle of white icing.

Cultural Context

Pumpkin desserts are a beloved tradition in many American fall celebrations, especially around Halloween and Thanksgiving. The pumpkin pie spice blend combines ground cinnamon, nutmeg, ginger, and cloves, reflecting flavors that have traveled through centuries of spice trade and cultural adaptations. Pumpkin crinkle cookies put a modern twist on these classic tastes, making them approachable for everyday baking.

Pro Tips

• Make sure not to overmix the dough once the flour is added to keep cookies tender
• Use fresh pumpkin pie spice or toast whole spices and grind them for an extra flavor punch
• Don’t skip rolling the dough balls in both granulated and powdered sugar for that signature cracked look and a balanced crunch

Recipe FAQs

→ What gives pumpkin crinkles their cracked surface?

Rolling the dough in granulated followed by powdered sugar before baking creates a crackled and powdered surface as the cookies expand in the oven.

→ Can I substitute pumpkin pie spice with individual spices?

Yes, you can mix cinnamon, nutmeg, ginger, and cloves to replace pumpkin pie spice and maintain the warm autumn flavor.

→ How do I keep pumpkin crinkles soft after baking?

Store them in an airtight container once cooled to maintain moisture and a soft, chewy texture for several days.

→ Is it possible to add mix-ins to the dough?

Chocolate chips or chopped nuts can be folded into the dough for extra texture and flavor variation.

→ What is the best oven temperature for baking these treats?

Baking at 350°F ensures the cookies cook evenly while developing a tender interior and crisp exterior cracks.