This batch of pumpkin crinkle cookies has been a fall tradition in my kitchen ever since I adapted a simple holiday cookie to include seasonal pumpkin. I first tested the combination on a damp October afternoon when the house smelled like cinnamon and the kids came home from school with scarves tucked under their jackets. The results were exactly what I wanted: cookies with a delicate, cakey interior, a lightly crisp exterior, and those signature powdered-sugar cracks that make them look festive with almost no effort.

What makes these cookies special is the balance of pumpkin moisture and dry ingredients — the cornstarch and confectioners' sugar play starring roles in producing that soft, melt-in-your-mouth crumb while the spice mix of cinnamon, ginger and cloves gives an old-fashioned warmth. I like to make them when I need something comforting for a grab-and-go snack or when friends drop by unexpectedly. They travel well, slice beautifully in a cookie tin, and the kids still ask for them whenever pumpkin shows up at the market.

Ingredients

• All-purpose flour: 2 1/4 cups — I usually use a reliable brand like King Arthur or Gold Medal. Spoon into the cup and level off for accurate measurement. Flour provides structure and the right balance keeps the cookies tender rather than cakey-dense.
• Salt: 1/2 teaspoon — balances the sweetness and enhances the spice notes. Use fine sea salt or table salt; if using kosher salt, adjust slightly upward by about 1/4 teaspoon.
• Baking soda and baking powder: 1/2 teaspoon each — both leaveners help the cookies rise and form the delicate cracks on top; do not omit the baking powder or texture will be flatter.
• Cornstarch: 1 tablespoon — a small but crucial addition that gives a tender, soft interior and helps the exterior form a light crust that crackles attractively.
• Warm spices: 2 teaspoons cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves — freshly opened spices give a brighter, more aromatic result; measure carefully to avoid overpowering the pumpkin.
• Granulated sugar and light brown sugar: 3/4 cup granulated plus 1/2 cup packed light brown — the brown sugar adds depth and slight molasses notes that complement the pumpkin while the granulated sugar helps the exterior set.
• Butter: 1/2 cup (1 stick), room temperature — use unsalted butter so you can control the salt. Creaming with the sugars creates a light texture that contributes to airiness.
• Vanilla extract: 1 teaspoon — rounds the flavors and provides a sweet aromatic backdrop.
• Egg: 1 large — binds the dough and adds richness; bring it to room temperature for smoother mixing.
• Pumpkin puree: 1 cup — use 100% pumpkin puree, not pumpkin pie filling. It adds moisture, color, and that unmistakable fall flavor.
• Confectioners' sugar: 1 1/2 cups for rolling — creates the classic cracked look and sweet outer layer; sift first if it’s lumpy.

Instructions

Preheat and prepare:Set the oven to 350°F and line two large baking sheets with parchment paper. Preheating early ensures even rise; a well-heated oven gives a quick lift and helps form the crackled exterior.Combine dry ingredients:Whisk together 2 1/4 cups 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 in a medium bowl until uniform. The cornstarch should be fully distributed to avoid clumps that affect texture.Cream sugars and butter:In a large bowl, beat 3/4 cup granulated sugar, 1/2 cup packed light brown sugar and 1/2 cup room-temperature butter with an electric hand mixer until combined and fluffy, about 2–3 minutes. Proper creaming incorporates air which lightens the final crumb.Add wet ingredients:Mix in 1 teaspoon vanilla extract and 1 large egg until smooth. Beat in 1 cup pumpkin puree until fully incorporated and the batter looks homogeneous. If your pumpkin is very watery, drain a little in a fine sieve before measuring.Fold in dry mix:Beat in the dry mixture on low speed until just combined. The dough will be thick and slightly sticky — avoid overbeating which can toughen cookies. Use a spatula to scrape the bowl and finish any last bits by hand.Scoop and chill:Place a sheet of parchment on a cutting board. Using a 1 1/2 tablespoon cookie scoop, portion dough onto the parchment. Freeze the scooped dough for 15–20 minutes; chilling firms the exterior so the powdered sugar adheres and slows spread in the oven.Coat and arrange:Roll each chilled dough ball individually in 1 1/2 cups confectioners' sugar until well-coated, then place on the prepared sheets about 2 inches apart (roughly 12 per sheet). Press gently to flatten slightly so they spread evenly and crack distinctively.Bake:Bake at 350°F for 13–15 minutes, until the cookies have almost doubled in size and the tops show a network of cracks. Edges should be set but centers soft. The cookies continue to firm as they cool.Cool and finish:Let cool on the sheet for 5 minutes, then transfer to a wire rack to come to room temperature. Store cooled cookies in an airtight container at room temperature for up to 4 days.

Storage Tips

Store cooled cookies in a single layer or separated by parchment in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a sealed freezer-safe container with layers separated by parchment for up to 3 months. To re-crisp edges, warm in a 300°F oven for 5–7 minutes. If freezing unbaked dough balls, place them on a tray until firm, then transfer to a resealable bag; bake from frozen adding 1–2 minutes to the bake time.

Ingredient Substitutions

If you need to swap ingredients, here are reliable options: replace unsalted butter with salted but reduce added salt by about 1/4 teaspoon; use a 1:1 gluten-free flour blend but expect a slightly different texture — add 1 extra tablespoon cornstarch for tenderness. For a dairy-free version, substitute vegan butter and note the final flavor will lean more neutral; the structure remains similar. To reduce sugar a bit, lower granulated sugar to 2/3 cup and confectioners' sugar for rolling to 1 1/4 cups — the cookies will be slightly less sweet but still satisfying.

Serving Suggestions

Serve warm with coffee, a mug of spiced chai or a scoop of vanilla ice cream for dessert. Garnish with a light dusting of extra confectioners' sugar or a cinnamon sprinkle for presentation. These are perfect plated on a holiday cookie tray alongside gingersnaps or shortbread, and they pair well with tangy elements like a citrusy cream cheese dip for contrast at parties.

Cultural Background

Crinkle-style cookies have roots in American holiday baking, where powdered sugar-coated cookies became a visual symbol of winter and celebration. Adding pumpkin aligns them with North American harvest traditions, combining two familiar concepts — the crinkle appearance and autumn flavors — into a single, comforting treat that nods to both colonial spice mixes and modern seasonal baking trends.

Seasonal Adaptations

In late summer swap spices for a lighter blend of cinnamon and nutmeg; in winter add a pinch of cardamom for warmth. For Thanksgiving, fold in 1/3 cup chopped toasted pecans or chocolate chips for a richer variation. For a spring twist, reduce spices and add 1 teaspoon lemon zest to brighten the profile.

Meal Prep Tips

For efficient batch baking, scoop all dough onto parchment and freeze in a single layer. Once firm, store dough balls in freezer-safe bags so you can bake fresh cookies on demand. Portioning ahead saves time: thaw 8–12 balls while the oven heats, roll in confectioners' sugar and bake. This approach keeps cookies tasting freshly made for gatherings and reduces last-minute prep.

These pumpkin crinkle cookies have earned their place in my seasonal rotation because they are forgiving, flavorful, and quick to produce. Whether you’re making them for an after-school snack, a neighbor gift, or a holiday plate, they’re one of those recipes that makes the kitchen smell like autumn and the people around you smile. Give them a try and make small adjustments to match your spice preferences — they’re very adaptable and always welcome at the table.