King Arthur Baking‘s Pumpkin Crinkle Cookies deliver an irresistibly soft and chewy twist on the classic chocolate crinkle, featuring intensified pumpkin flavour and that signature powdered sugar-dusted, crackled top. This foolproof fall recipe requires no mixer, no eggs, and comes together entirely by hand—perfect for busy autumn baking sessions.
The secret lies in a clever stovetop technique: cooking down the pumpkin purée concentrates its flavour while preventing the dreaded cakey texture that plagues so many pumpkin cookies.The result? Cookies with genuine pumpkin taste and an addictive chewiness that’ll have you reaching for seconds. Every bite delivers warm spices, deep pumpkin flavour, and that satisfying contrast between the crisp sugary exterior and tender interior.
Make-Ahead Magic for Holiday Stress Relief
Here’s the game-changer: you can prepare these pumpkin crinkle cookies now and freeze them for the holiday rush. After chilling the dough for at least an hour, simply portion it into balls, arrange them on a parchment-lined baking sheet, and freeze until solid. Transfer the frozen dough balls to freezer bags, and you’ve got bakery-fresh cookies on demand for up to three months.
When guests arrive or you need a last-minute Thanksgiving dessert, pull out as many frozen dough balls as needed. Roll them in granulated sugar, then coat generously with confectioners’ sugar, and bake directly from frozen—add 2-3 extra minutes to the baking time. Your kitchen fills with that intoxicating aroma of pumpkin spice while you focus on other holiday preparations.
Why This Recipe Works
What sets this recipe apart is its simplicity paired with professional results. A quick roll in granulated sugar followed by a generous coating of confectioners’ sugar creates those King Arthur Baking eye-catching cracks that make these cookies Instagram-worthy and holiday cookie box-ready. The double-sugar coating isn’t just for show—it creates textural complexity and ensures those dramatic fissures that define a perfect crinkle cookie.
The hand-mixed dough comes together in minutes, making this an ideal recipe for baking with kids or when you’re short on time. No stand mixer to clean, no complicated techniques—just simple stirring and spectacular results.
Baking with American Heritage
Trust comes easy when baking with King Arthur, America’s oldest flour company, established in 1790. For over two centuries, they’ve been perfecting recipes that home bakers can depend on. These pumpkin crinkle cookies exemplify that heritage—a modern fall favourite backed by generations of baking expertise.
Whether you’re meal-prepping autumn treats, building a cookie exchange collection, or need a show-stopping dessert for Thanksgiving, this recipe delivers every time. The make-ahead convenience means you can bake strategically now and enjoy stress-free entertaining later. Smart bakers know the secret: frozen cookie dough is better than money in the bank during the holidays.
Pumpkin Crinkle Cookies
Equipment
Ingredients
- 1 cup granulated sugar 198g
- 6 tbsp. unsalted butter, softened; cubed 85g
- 1 1/2 tsp. Pumpkin Pie Spice
- 1 tsp. Pure Vanilla Extract
- 1/2 tsp. table salt
- 3/4 cup pumpkin purée 170g
- 1 1/3 cups Unbleached All-Purpose Flour 160g
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
Instructions
Make the Dough
- To make the dough: In a medium bowl, combine the sugar, butter, spice, vanilla, and salt. Set aside.
- Place the pumpkin in a small saucepan and cook over medium heat, stirring frequently with a heatproof spatula, until the pumpkin is darker in color and dry enough that it starts to stick to the sides of the pan, 7 to 10 minutes. Stir with more frequency toward the end of the cooking time and lower the heat as needed to prevent scorching. At the end of cooking, you should be left with about 1/2 cup (120g). If you have a little more or a little less, that’s OK; proceed with the recipe. If you have significantly more, return the mixture to the pan and continue to cook.
- Immediately transfer the reduced pumpkin to the bowl with the sugar-butter mixture and stir together with a flexible spatula until the butter is completely melted and the dough is smooth. If necessary, use the spatula to smear the butter chunks into streaks to encourage them to melt.
- Add the flour, baking powder, and baking soda and continue to stir with a spatula until fully incorporated and no dry spots remain.
- Cover the bowl and refrigerate for at least 1 hour and up to 24. The dough will become firm as it chills.
- When you're ready to bake, preheat the oven to 350°F with racks in the upper and lower thirds. Line two baking sheets with parchment.
Coat Your Cookies
- Place the granulated sugar in a small bowl and the confectioners’ sugar in a medium bowl.
- Use your digital scale to measure your dough into 20-23g portions. Alternatively, you can use a tablespoon cookie scoop to make equal sizes so they bake evenly. Roll into balls. Working with one portion of dough at a time, place it directly into the bowl of granulated sugar. Toss to coat, then transfer to the bowl of confectioners’ sugar and, again, toss to coat. Transfer to the prepared baking sheet, spacing 2" apart, and repeat with the remaining dough. At this point you can freeze the balls on a parchment-lined cookie sheet until frozen. You can then transfer into a ziplock bag and have at the ready.
- Bake for 15 to 18 minutes, rotating the pans halfway through baking. The Pumpkin Crinkle Cookies will have puffed; the centers should be set but not firm.
- Remove from the oven and allow the cookies to cool completely on the baking sheet. The centers will slightly collapse as they cool; serve at room temperature.
- Storage information: Store leftover Pumpkin Crinkle Cookies in an airtight container at room temperature for several days; freezing is not recommended.
Notes
- 1 teaspoon of cinnamon
- 1/4 teaspoon of ginger
- 1/4 teaspoon of clove
- 1/8 teaspoon of nutmeg.
