Pumpkin Crinkle Cookies
Soft, spiced pumpkin cookies rolled in sugar that bakes into dramatic white-and-dark crackle tops. The double sugar roll gives that showy, bakery-worthy crackle.
Servings 36 cookies
Ingredients
For the Dough
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1 cup brown sugar packed light
- ½ cup granulated sugar
- 3 large eggs room temperature
- ½ cup pumpkin puree not pie filling
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter melted and cooled
For Rolling
- ⅔ cup granulated sugar
- 1 cup powdered sugar
Instructions
Mix and Chill
- Whisk the melted, cooled butter with the brown and granulated sugar. Beat in the eggs, pumpkin puree, and vanilla.
- Stir in the flour, pumpkin pie spice, baking powder, baking soda, and salt until just combined.
- Cover and chill the dough at least 1 hour, until firm enough to roll.
Roll and Bake
- Preheat the oven to 350 degrees F and line baking sheets. Scoop the dough into balls.
- Roll each ball first in granulated sugar, then in a heavy coat of powdered sugar.
- Bake 10 to 12 minutes, until spread and crackled. Cool on the sheet a few minutes before moving.
Notes
- Do the double roll: Granulated sugar first, then powdered. The granulated layer keeps the powdered sugar from dissolving so the cracks stay white.
- Chill the dough: Cold dough holds its shape and cracks cleanly.
- Do not overbake: Pull them when edges set but centers look soft.