Soft Pumpkin Crinkle Cookies

5 from 1 vote

Soft Pumpkin Crinkle Cookies have light, airy centers flavored with pumpkin, cinnamon, and nutmeg. A powdered sugar coating gives them a lightly crusty outside and their crinkle finish.

Prep Time15

Total Bake Time39

Chill3

Total Time3 54

Course: Cookies

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 117kcal

Author: Barbara Hall

Ingredients

½ cup (113.5 g) Butter unsalted room temperature
1 ½ cups (300 g) Granulated sugar
1 teaspoon Vanilla extract
1 cup (245 g) Pure pumpkin puree
1 Egg
2 ½ cup (312.5 g) All-purpose flour
1 teaspoon Baking Soda
1 teaspoon Baking powder
1 teaspoon Cinnamon
½ teaspoon Nutmeg
½ teaspoon Salt
½ cup (62.5 g) Confectioner sugar Enough to roll cookie balls in

Instructions

Weigh or measure the granulated sugar into a bowl and set it aside. In a separate bowl, weigh or measure the flour, then add the baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk to blend.
Cube the room-temperature butter into a mixer bowl. Mix on medium speed for 1 to 2 minutes. Add the granulated sugar and mix on medium speed for 3 minutes. There is more sugar than butter, so the mixture will not look completely smooth.
Add the egg, pumpkin puree, and vanilla extract. Mix for 1 to 2 minutes. The mixture may look broken at this point, but it comes together when you add the flour.
With the mixer on low speed, add the flour mixture about a third at a time, mixing just until incorporated before adding the next portion.
Scrape down the sides of the bowl, lightly cover it, and refrigerate for 3 to 4 hours. You can use the freezer for 1 hour to speed up the chilling. The dough should be firm enough to scoop and roll, though it may still feel a little tacky. If it is too loose, return it to the freezer for another 15 minutes.
Preheat the oven to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper. Set a small bowl of powdered sugar beside the chilled dough and prepared sheet pan.
Use a cookie scoop or spoon to portion the dough, then form balls about 1½ inches across. Keep them about the same size so they bake evenly. Roll each ball in the powdered sugar until covered and place 12 on a prepared sheet pan.
Bake for 13 to 15 minutes. The powdered sugar coating will crack as the cookies bake. Move the cookies to a cooling rack after taking them out of the oven.

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