This recipe for pumpkin crinkle cookies arrived in my kitchen the first cool weekend of October, and it immediately became the cookie I make when I want something that tastes like the season in a single bite. I discovered the base proportions while testing pumpkin desserts for a neighborhood bake sale and kept adjusting spices and chilling times until the texture was pillowy but structured enough to hold its crinkle. The outer crust of powdered sugar gives way to a soft, cakey interior flecked with warm cinnamon and ginger; the pumpkin adds moisture and a tender crumb that makes these cookies impossible to resist.

I love how approachable the ingredients are—nothing fancy, just pantry staples and a can of plain pumpkin puree. These cookies reliably deliver consistent size and appearance when you use a cookie scoop and a short chill in the freezer before rolling in confectioners' sugar. They are great for packing into lunchboxes, bringing to potlucks, or setting out on a holiday cookie tray. The combination of aromatic spices and the sweet powdered-sugar crust make them feel both homely and a little celebratory.

Ingredients

• All-purpose flour: 2 1/4 cups — Use a reliable unbleached brand for consistent results; spoon into the measuring cup and level off for accuracy. Flour provides structure and a tender crumb when combined correctly with the pumpkin.
• Leavening and stabilizers: 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 tablespoon cornstarch — The baking soda and baking powder give lift while cornstarch keeps the texture soft and cakey; salt speeds up flavor perception.
• Warm spices: 2 teaspoons cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves — Fresh spices make a noticeable difference; choose a brand you like and store them in a cool, dark place.
• Sugars: 3/4 cup granulated sugar and 1/2 cup packed light brown sugar — Brown sugar adds depth and moisture thanks to its molasses content; pack it firmly when measuring.
• Butter: 1/2 cup (1 stick) room temperature — Room-temperature butter creamates easily with sugar, trapping air for a light texture. Use unsalted to control sodium.
• Vanilla and egg: 1 teaspoon vanilla extract and 1 large egg — Vanilla rounds the spices and the egg provides richness and helps bind the dough.
• Pumpkin puree: 1 cup NOT pumpkin pie filling — Use plain canned pumpkin or freshly roasted and pureed sugar pumpkin for the best natural flavor and moisture.
• Coating: 1 1/2 cups confectioners' sugar — For the signature crackled finish; make sure the powdered sugar is sifted or lump-free for even coverage.

Instructions

Preheat and prepare: Preheat the oven to 350°F. Line two large cookie sheets with parchment paper so cookies release cleanly and bake evenly. If your oven runs hot, set to 325°F and check earlier. Position racks in the center and near center for two-batch baking. Combine dry ingredients: In a medium bowl whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 tablespoon cornstarch, 2 teaspoons cinnamon, 1 teaspoon ground ginger, and 1/2 teaspoon ground cloves until uniformly mixed. This ensures even spice distribution and consistent leavening. Cream sugar and butter: In a large bowl, use an electric hand mixer to beat 3/4 cup granulated sugar, 1/2 cup packed light brown sugar, and 1/2 cup room-temperature butter until light and fluffy, about 2 to 3 minutes. Scrape the bowl once to incorporate any unmixed sugar and achieve uniform aeration. Add wet ingredients: Beat in 1 teaspoon vanilla extract and 1 large egg until combined, then add 1 cup pumpkin puree and mix on low until incorporated. Scrape the bowl and fold if necessary; the batter will be thick and slightly sticky, which is normal. Incorporate dry mix: Beat the dry ingredients into the wet on low speed just until combined. Avoid overmixing to keep cookies tender; stop when there are no visible streaks of flour. The dough should be thick enough to scoop but soft enough to press gently into balls. Portion and chill: Place a piece of parchment on a cutting board or extra baking sheet. Use a 1 1/2 tablespoon cookie scoop to portion dough onto the parchment. Transfer the scooped dough to the freezer for 15–20 minutes; chilling firms the dough for clean, round shapes and helps the powdered sugar adhere without melting away. Coat and arrange: Working one dough ball at a time, drop each ball into 1 1/2 cups confectioners' sugar and roll to coat fully. Space the sugared balls about 2 inches apart on the parchment-lined cookie sheets—about 12 per sheet. Press each ball down slightly for even spreading and a better crackle pattern. Bake: Bake for 13–15 minutes, or until cookies have almost doubled in size and the edges are set but centers still look slightly soft. A toothpick will come out with a few moist crumbs; this prevents overbaking so centers remain tender. Let cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Storage Tips

Keep cookies in a single layer or separated with parchment in an airtight container to avoid sticking. At room temperature, they remain fresh for about 3 days; refrigeration extends life to about a week but can firm the texture—bring to room temperature before serving to restore softness. For longer storage, freeze baked cookies in a freezer-safe container for up to 3 months. To reheat frozen cookies, thaw at room temperature and warm in a 300°F oven for 5–7 minutes to revive the crust. If freezing dough balls, handle them straight from the freezer to powdered sugar without thawing, then bake from frozen adding 1–2 minutes to the bake time.

Ingredient Substitutions

For a dairy-free option, replace the butter with solid coconut oil measured at 1:1; note the coconut flavor will be slightly present. Swap light brown sugar for dark brown sugar to deepen molasses notes. For gluten-free, use a 1:1 gluten-free flour blend that contains xanthan gum and check for slightly crumblier results—reduce bake time by a minute if the exterior browns too fast. If you prefer a lighter spice profile, reduce the cloves to 1/4 teaspoon and increase cinnamon by 1/2 teaspoon. You can also use half maple syrup in place of 2 tablespoons granulated sugar for a more autumnal flavor but reduce pumpkin by a tablespoon to maintain dough consistency.

Serving Suggestions

Serve warm or at room temperature with a dusting of extra confectioners' sugar for a bakery-style finish. These cookies pair wonderfully with hot coffee, chai, or a spiced latte; for an adult twist, offer alongside a small glass of warm apple cider spiked with bourbon. Garnish a holiday tray with edible rosemary sprigs or candied pecans for texture contrast. They are perfect as part of a cookie swap because their crackled look is attractive and they stack well for gifting in parchment-wrapped boxes.

Cultural Background

Cookies rolled in powdered sugar are a tradition in many cultures—think Mexican polvorones or Middle Eastern maamoul dusted in sugar—while pumpkin-flavored baked goods are firmly rooted in North American autumn cuisine. These cookies combine the classic crinkle presentation with pumpkin spice flavors popularized in American kitchens in the late 20th century. The use of pumpkin puree in sweets reflects both colonial and modern adaptations of squash in baking, and today this style of cookie sits comfortably between a shortbread-like exterior and a cakey interior common to many seasonal treats.

Seasonal Adaptations

Adjust the spice blend to fit the season: in late autumn add a pinch of nutmeg and allspice for deeper warmth; in early winter increase cloves slightly for holiday intensity. For a summer twist, omit the pumpkin and replace with 1/2 cup mashed ripe banana plus 2 tablespoons flour, reduce spices, and roll in cinnamon sugar instead of powdered sugar. For Thanksgiving, add 1/3 cup chopped toasted pecans into the dough for crunch. Decorate for holidays by adding a thin glaze and a sprinkle of finely chopped candied ginger.

Meal Prep Tips

Make dough ahead and portion into scooped balls onto a tray; freeze, then store in a sealed bag to bake directly from frozen for fresh cookies anytime. If planning cookie boxes, bake, cool completely, and layer with parchment to prevent sticking. For large batches, bake on multiple racks rotating sheets halfway through baking for even browning. Keep a small jar of confectioners' sugar near your workstation to quickly re-coat cookies that have lost their snowy appearance after storage.

Give these cookies a try the next time you want something that tastes like fall and feels like home—then make a double batch; they disappear fast. Sharing them has become one of my favorite holiday rituals, and I hope they bring the same cozy satisfaction to your table.