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–+ servings
Powdered sugar pumpkin spice crinkle cookies on wire rack.
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Pumpkin Spice Crinkle Cookies without Pumpkin Puree

Soft Pumpkin Spice Crinkle Cookies without Pumpkin Puree spiced with warm autumn flavors. Perfect for fall gatherings and easy to make!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 2 hours
Total Time 2 hours 32 minutes
Servings 16 cookies
Calories 144kcal
Author Samantha Pickthall

Ingredients

  • 1 3/4 cup (210g) all-purpose flour, scoop & leveled
  • 1 Tbsp pumpkin pie spice, homemade or store-bought
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar, how to measure brown sugar
  • 60 g unsalted butter, melted
  • 1 tsp vanilla extract
  • 2 large eggs, at room temperature
  • 1/4 cup powdered sugar
US Customary - Metric

Instructions

  • 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!

Notes

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.

Nutrition

Calories: 144kcal | Carbohydrates: 26g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 71mg | Potassium: 86mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 125IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg