Pumpkin Spice Crinkle Cookies without Pumpkin Puree
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These Pumpkin Spice Crinkle Cookies without Pumpkin Puree are a perfect blend of warm autumn spices and a soft, melt-in-your-mouth texture. With their signature crinkled appearance, these cookies are a must-have for the fall season. They’re easy to make, require minimal ingredients, and deliver big on flavor with the seasonal charm of pumpkin spice!
Pumpkin Spice Crinkle Cookies without Pumpkin Puree Recipe
Pumpkin spice crinkle cookies are a delicious take on a classic chocolate crinkle cookie with an autumn twist.
The cookie dough is spiced with pumpkin pie spice, giving each bite a cozy, warm flavor. The outside is crisp and crackled, while the inside remains soft, making these cookies irresistible to both kids and adults alike.
Perfect for holiday gatherings or a fall treat, they’re easy to make and even easier to enjoy!
What can I use if I don’t have pumpkin pie spice?
If you don’t have store-bought pumpkin pie spice, you can use homemade pumpkin pie spice for the same delicious flavor. This blend is perfect for bringing out the classic autumn aroma and taste in your recipes.
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Do I need to flatten the cookies before baking?
No, the cookies will naturally flatten and form cracks during baking. Keep them as balls when placing them on the baking sheet for the best crinkle effect.
How to store crinkle cookies
Store: Allow cookies to cool completely and store in an airtight container, at room temperature for 4-5 days.
Freeze Baked Cookies: Place baked and cooled cookies in a freezer-friendly zip-lock bag or container, layered with parchment paper between each layer of cookies to prevent sticking. Label with the date and freeze for up to 3 months.
Thaw: At room temperature for 1-2 hours until soft enough to eat.
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Pumpkin Spice Crinkle Cookies without Pumpkin Puree
Ingredients
Method
- Note: This recipe requires 2 hours of chilling time for the dough, so be sure to plan ahead!
- Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together flour, pumpkin pie spice, baking powder, and salt. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, add both sugars and whisk until well combined.
- Add Butter & Vanilla: Pour in the melted butter and vanilla. Whisk for 20 seconds until well combined.
- Add Eggs: Add eggs one at a time, whisking for 10 seconds after each addition.
- Incorporate Dry Ingredients: Add half of the flour mixture and whisk until just combined. Add the remaining flour mixture and use a rubber spatula or wooden spoon to mix until a soft, pliable dough forms.
- Chill the Dough: Cover the bowl with plastic wrap and transfer to the fridge to chill for 2 hours.
- Preheat the Oven: While the dough is chilling with 30 minutes remaining, preheat the oven to 356ºF (180ºC) fan-forced. Line a large baking sheet with parchment paper and set aside.
- Prepare Powdered Sugar for Rolling: Sift the powdered sugar into a small bowl and set aside.
- Shape Cookies: Remove dough from the fridge. Scoop up 1 tablespoon (35g) of dough and roll it into a smooth ball. TIP: Roll the dough quickly to keep it cold.
- Roll in Powdered Sugar: Place the ball in the powdered sugar and roll it around until completely covered. TIP: Roll generously to achieve the best crinkle results.
- Bake Cookies: Place the balls on the lined baking sheet, leaving a 2-inch gap between each cookie for spreading. Bake for 10-12 minutes, until cracks have appeared and the edges look solid. The tops and middle will still look soft but will firm up as they cool.
- Cool on Tray: Remove from the oven and allow the cookies to cool on the sheet for 5 minutes.
- Transfer to Wire Rack: Carefully transfer the cookies to a wire rack to cool completely or enjoy them warm from the oven!