Pumpkin Crinkle Cookies are rich, fudgy, chewy and delicious fall cookies, coated in sugar and baked to perfection with gorgeous crinkle top. These Fudgy Cake Mix Pumpkin Crinkle Cookies are bursting with fall flavors in every bite. Pumpkin Spice Crinkle Cookies are made using real Pumpkin, Homemade Pumpkin Pie Spice, Sugar, Eggs and Cake Mix.
Perfect for that Pumpkin Spice craving and a MUST on every holiday table!
Serve this with Pumpkin Hot Chocolate or Pumpkin Spice Latte or Chai or Coffee or Tea!
Light and Fluffy Pumpkin Crinkle Cookies
Oh these crinkle cookies are! So these Pumpkin Crinkle Cookies are crunchy on the outside while being soft and chewy on the inside.
These Pumpkin Crinkle Cookies are a holiday staple in my home. I made them for the first time about 4 years ago and since then its been a regular affair in my home. In fact you know I double the recipe because they are gone in minutes and I save some to send with them home later.
So why are they called Crinkle Cookies?
These cookies get the name Crinkle Cookies because of that gorgeous crinkle which gets formed on the top of these cookies when they get baked.
The best thing about crinkle cookies is that beautiful crinkle top. Its almost magical how gorgeous the crinkle gets formed right before they get baked.
The best thing about my Crinkle Cookies is that they are double coated with sugar.
First with Granulated sugar and then again with Powdered Sugar.
Here are some more crinkle cookies recipes which you must bake for the holidays!
Easy Fall Cookie Recipe
Come fall and I love to indulge in some fall spiced cookies. And one of my favorite is this Pumpkin Crinkle Cookie. It tastes so good with some Chai or my favorite Pumpkin Spice Latte. Besides that here are some of my favorite fall cookies you must try!
- Soft Pumpkin Chocolate Chip Cookies
- Brown Butter Pumpkin Snickerdoodle Cookies
- Apple Cinnamon Oatmeal Cookies
- Apple Fennel Shortbread Cookies - Fall Buttery Goodness!
- Cranberry Cream Cheese Snickerdoodles
- Chai Spiced Oatmeal Cookies
Why you'll love these Pumpkin Crinkle Cookies?
- Full of fall flavors
- Lightly spiced
- Tastes like Pumpkin Pie
- Soft and chewy
- Crinkle and Crisp around the edges
- Warm and melt in your mouth
What you need to make Pumpkin Crinkle Cookies
- Cake Mix
- Pumpkin Pie Spice
- Unsalted Butter
- Granulated Sugar
- Powdered Sugar
- Eggs
- Pumpkin Puree
- Vanilla Extract
- Baking Soda
- Baking Powder
- Kosher Salt
How to make Pumpkin Crinkle Cookies
CREAM BUTTER AND SUGAR: Start by creaming butter and sugar together using a stand mixer or hand mixer until light and fluffy. Use softened butter but not melted butter for this step.
ADD THE EGGS: Now add the Eggs, one at a time followed by Pumpkin Puree, Vanilla Extract. Mix until combined through.
WHISK THE DRY INGREDIENTS: In a separate mixing bowl, whisk the Cake Mix with kosher salt, & pumpkin pie spice. Whisk and set aside. Gradually add the dry mix to the wet mix and fold using a silicone or rubber spatula. Do not overmix.
CHILL THE DOUGH: Cover the cookie dough with a soft kitchen towel and refrigerate for 4 hours. You cannot skip this step. The cookie dough will be too soft and sticky and only refrigerating it will get rid of the moisture from it.
ROLL IN SUGAR & BAKE: Now, simply roll cookies in sugar and bake @350F for 10 min.
REMEMBER: DO NOT forget to chill the cookie dough. Crinkle cookie dough must be refrigerated for 4 hours or overnight. Or else the cookies will flat in the oven upon baking. If you want you can even freeze the covered cookie dough for 2 hours and then use it.
How to freeze Pumpkin Crinkle Cookies?
You can freeze Pumpkin Crinkle Cookies before or after baking them. To freeze baked Pumpkin Crinkle Cookies in a single layer between sheets of parchment paper for 3 months. Thaw overnight before serving
How to freeze Pumpkin Crinkle Cookie dough: Chill the cookie dough for about 3 hours as mentioned in the recipe card below. Next, place these cookie dough balls in an airtight ziplock bag. Freeze for 3 months.
Before baking, thaw them for 30 min on the counter, roll into granulated and confectioner's sugar and bake as per instructions.
Top Tips to make the Best Pumpkin Crinkle Cookies Recipe
- Measure the cookie dough. Ideally you should use two tablespoons or one small scoop of ice cream scoop
- Measure and then form cookie dough to ensure they are of same size
- You can stir in butterscotch or white chocolate chips int he cookie dough
- You can replace Butter with vegan butter or vegetable oil
Pumpkin Crinkle Cookies
INGREDIENTS
dry ingredients
- 2½ cups Cake Mix
- 2 tablespoons pumpkin pie spice
- ⅛ teaspoon kosher salt
- ½ cup unsalted butter softened to room temp ( 1 stick, 115g)
wet ingredients
- ½ cup packed light brown sugar 100g
- ½ cup Granulated sugar 100g
- 1 large eggs at room temperature
- 1 cup pumpkin puree not pie filling
- 1 teaspoon pure vanilla extract
For Rolling
- 1 cup confectioner's sugar
- 3 tablespoon Granulated Sugar
INSTRUCTIONS
- Preheat oven to 375 degrees and set aside. Line a cookie baking sheet with parchment paper or silicone mat and set it aside.
- In a medium sized mixing bowl combine cake mix, kosher salt, and pumpkin pie spice. Whisk until combined and set aside.
- In a large bowl using a hand held mixer or stand mixer fitted with paddle attachment beat butter, brown sugar, and granulated sugar until light and fluffy at medium high speed for 2-3 min. Add the egg, pumpkin puree, and vanilla extract and beat on high speed until combined. Scrape down the sides and bottom of the bowl as per requirement.
- Add wet ingredients to the dry ingredients.
- Beat on low or Gently fold using a spatula until well incorporated. Your dough should be lightly wet and somewhat sticky.
- Cover the cookie dough with a plastic wrap. Refrigerate for 3 hours. Allow to sit at room temp for 10 min. This will make the cookie dough easier to scoop and roll.
- Add confectioner's sugar in a shallow bowl.
- Use about 1.5 to 2 tablespoon size scoop to scoop the dough. Coat them with granulated sugar.
- Place them directly into the bowl with powdered sugar and roll them generously.
- Gently roll it around with your fingers or using a fork until thoroughly coated. Make sure there is a heavy coating of confectioner's sugar to get a nice crinkle effect. Do not shake off any excess sugar.
- Place them on the prepared baking sheet 3-inches apart.
- Bake at 375 degrees for 10-12 minutes or until firm.
- Remove the cookies from oven and let them cool down for 2 minutes in the hot baking dish. Transfer to a wire cooling rack and cool before you serve them.
Video
Notes
- Measure the cookie dough. Ideally you should use two tablespoons or one small scoop of ice cream scoop
- Roll the cookie dough balls first roughly in granulated sugar and then again with confectioner's sugar. This will ensure perfect crackly top over these pumpkin crinkle cookies.
- Measure and then form cookie dough to ensure they are of same size
- You can stir in butterscotch or white chocolate chips int he cookie dough
- You can replace Butter with vegan butter or vegetable oil
Marie says
The cookies were chewy and fudgy!!!
Exactly recipe! Easy to follow instructions.