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Pumpkin Crinkle Cookies

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
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.