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!
When it comes to cookies, I’m of the belief that soft and chewy is better than hard and crispy – with one exception! The only exception to the rule is a ginger snap; that particular cookie needs to be crispy, crunchy, and really, really thin.
Pumpkin Crinkle Cookies are the complete opposite of a ginger snap. These cookies are puffy, light, soft, pillow-y, moist, and very flavourful. And that confectioner’s sugar you see on the top, that just adds the right amount of sweetness to every single bite.
In addition to sweetness, the confectioner’s sugar (powdered sugar to some!) helps to create that crinkle affect. Before baking, you will dust the cookie quite generously with the confectioner’s sugar. During the baking process, the cookie will puff up and create crinkles in the layer of confectioner’s sugar. So pretty!
These Pumpkin Crinkle Cookies have to be – hands down! – my favourite pumpkin cookie yet. I’ve tasted a lot of pumpkin cookies in my days, and this one has to be the best.
I’m not just saying that, because I made them. No, I’m not that vain. I’m saying that, because I truly believe it, and so does some of John.e’s workmates. He took them to work and reported back that they were a great success.
The cookies that could not fit into the container sent to John.e’s work, were loaded into McKenna’s school lunch bag. She reported back that they were delicious and she shared them with her friends.
Now, Dear Reader, even though I am watching what I eat – like I have been for most of my life – I couldn’t resist trying these Pumpkin Crinkle Cookies at time or two or three – oh, who cares!? I tried them a lot! But, I had to try them; Lord Byron’s Kitchen needs me to make such sacrifices.
Let’s talk about the making of the cookie. In most cases, cookie dough batter is firm enough to roll into balls, or to scoop with a spoon, or even to press into a round/disk shape. The cookie dough in this particular case is not like that.
The cookie dough for Pumpkin Crinkle Cookies is extremely wet and sticky. If you think you’re going to roll this cookie dough into balls, or if you think you’ll flatten them to get a perfectly formed circle, then you best think again.
I’m sure it can be done, but homemade cookies are not about perfection; they’re about simple and rustic and homey flavours. There’s no room or any need for perfection here.
To transfer the cookie dough to the cookie sheet for baking, I highly recommend you use a 2 tablespoon cookie scoop, otherwise known as an ice cream scoop or a mashed potato scoop. You know the kind with lever and the spring? These types of scoops make mounding the cookie dough so easy.
Because the cookie dough is wet, the confectioner’s sugar will easily stick to it. When you have scooped the dough onto the baking sheet, and have lined filled the sheet, liberally shake or sift the confectioner’s sugar over the top of each dough mound. Be generous – you’ll still make lovely crinkles.
It’s also important to bake these in batches. Don’t over crowd your oven. Bake one cookie sheet at a time on the center rack. Once baked, remove from baking sheet immediately and onto a wire cooling rack. This will help to stop the baking/browning of the bottom of the cookies, and will help to stop the cookie from sweating on the bottom.
Lastly, do yourself (and me!) a favour. Wait for about five to ten minutes after you have transferred the cookies to the cooling rack. Then, take a big bite of one while they are still warm. Tell me that that’s not the best thing you’ve ever tasted! Enjoy, Dear Reader; I did!
Pumpkin Crinkle Cookies
- 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.