Pumpkin Crinkle Cookies are made from a soft, slightly sticky pumpkin spice dough rolled in a layer of granulated sugar to hold its shape and give it a slightly crunchy exterior. It is then rolled in a layer of icing sugar to create a beautiful color contrast when the cookie breaks during baking.
These pumpkin cookies are light, soft, and cookie-like on the inside. With warm and savory pumpkin spice, just perfect for fall.
Since the first time I learned about the existence of crinkle cookies, I have wanted to prepare them myself. They look so simple but so pretty! I’ve seen them in recipes made with lemon, with chocolate, vanilla, but with pumpkin not so often, so I thought it would be a more original option!
These cookies are soft and sponge-like. Light and fluffy. Juicy and tasty. Icing sugar on the outside creates an added measure of sweetness and a fun design. A beautiful fall cookie to try!
You will first coat the cookie dough with granulated sugar. Shake off any excess. This sugar helps it stick together and keep the shape of the dough. (This cookie dough will not be completely round and may spread/flatten out a bit.) The granulated sugar also gives it a slightly crunchy exterior. You will then cover the cookie dough with icing sugar. You must cover them generously, with a very thick layer. (DO NOT shake off excess).
If you have tried this recipe, leave me a comment so I know if you liked it! You can also upload a photo to Instagram using the hashtag #caudesucre and tag @caudesucre so they can see them. I love reading and seeing your creations!!
Pumpkin crinkle cookies
These Pumpkin Cookies are light, tender, and cake-like with warm, flavorful pumpkin spice.
- 240g all-purpose flour
- 1 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon ginger powder
- 1/4 teaspoon ground cloves
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 120ml vegetable oil
- 100g brown sugar
- 100g white sugar
- 1 egg
- 200g pumpkin puree
- 1 teaspoon vanilla extract
- 100 g white sugar (for coating)
- 200 g of icing sugar (to coat)
Preheat the oven to 180ºC. Line the baking sheets with a silicone baking mat or parchment paper.
In a medium bowl, mix the flour, spices, baking powder, baking soda, and salt. Booking.
In a large bowl, mix the oil, brown sugar, white sugar, egg, pumpkin, and vanilla. Stir in dry ingredients until just combined. The dough will be thick, smooth, moist and sticky.
Place the sugars for coating in two separate bowls. Using a spoon, separate portions of the dough and pour directly into the bowl of granulated sugar. Shake the bowl or use a spoon to coat the ball of dough with sugar. Shake off excess.
Roll the dough with your hands to smooth out the edges and try to create a ball. It doesn't have to be perfectly smooth. Then coat the ball in icing sugar, covering it generously. DO NOT shake off excess.
Place the ball on the prepared tray with a separation between them of about 5cm. (Dough can be spread/flattened a bit before baking. This is fine.)
Repeat the process quickly so that about 12 cookies fit on the tray.
Bake immediately. (Prepare the cookies just before placing them in the oven. If the dough sits too long, it will soak up the icing sugar.)
Bake at 180ºC for 9-10 minutes, until puffy and cracked. When done, the cookies should still be soft and matte (not moist/shiny) where the cracks are.
Remove from oven and when cool, transfer to a wire rack to cool completely.
The dough is soft and does not hold its shape like other cookie doughs. Do your best to work with her gently. The icing sugar will continue to absorb into the cookies the longer they are stored. They look best the day they are baked.