Pumpkin Crinkle Cookies

Course: Dessert, Snack
Cuisine: American, Halloween, Thanksgiving
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Servings: 36 cookies
Calories: 117
Author: Lord Byron's Kitchen
If you're looking for a soft, chewy, moist, pillow-y, pumpkin spiced cookie, then you've come to the right place!  Pumpkin Crinkle Cookies are all of those things and more - like, delicious and addictive!
Print Recipe


  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin spice
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1/2 cup butter, softened
  • 1 cup canned pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups confectioner's sugar


  • Preheat your oven to 375 degrees.  Line a baking sheet with silicone baking mat (preferably) or parchment paper if you don't have a silicone baking mat.  Set aside.
  • In a large bowl, use a hand mixer to blend together the sugar and butter.
  • Add the pumpkin puree, egg, and vanilla.  Beat until well incorporated.
  • Next, add the flour, baking soda, baking powder, pumpkin spice, and salt.  Blend until just mixed.  Don't over mix the cookie dough.
  • Use a 2-tablespoon-sized cookie scoop (see post for details) to mound the batter.  Batter will be very wet!  Leave mounds about 2 inches apart on the baking sheet.
  • Dust the top of each cookie with confectioner's sugar.  You can use a sifter, a sieve, or a sugar dusting can.  Be generous with the sugar!
  • Bake for exactly 13 minutes.  Remove from oven and transfer cookies to a wire cooling rack immediately, using a thin, metal cookie lifter.
  • Allow cookies to cool completely before storing.


Calories: 117kcal | Carbohydrates: 22g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 88mg | Potassium: 36mg | Fiber: 0g | Sugar: 15g | Vitamin A: 1145IU | Vitamin C: 0.3mg | Calcium: 10mg | Iron: 0.6mg