Soft and Chewy Pumpkin Crinkle Cookies
These Pumpkin Crinkle Cookies are a beautiful bright orange from the addition of cooked pumpkin. The pumpkin gives the cookies a cakey texture along with a delicate sweetness. With the use of pumpkin, these cookies are perfect as a fall dessert or snack alongside a cup of tea or coffee. To make the cookies, whisk eggs with oil and icing sugar, followed by the pumpkin. Then, knead in the all-purpose flour and baking powder until a dough forms. The next step is to divide the dough into balls, place them on a parchment paper-lined baking sheet, and dust them with additional powdered sugar, before being baked in the oven.
What are Pumpkin Crinkle Cookies?
Pumpkin cookies are typically made in the fall when pumpkins and squash are ready to be harvested. While this version of the recipe produces a cakey cookie and relies primarily on the natural taste of the pumpkin, pumpkin cookies can vary significantly.
Some fall pumpkin cookie recipes include spices like cinnamon and nutmeg for a warm and spicy undertone, while others have chocolate chips or nuts mixed into the dough for crunch. Many cakey pumpkin cookies include glazes or icing rather than being dusted with icing sugar.
These cookies make a delicious dessert with cups of Italian coffee but they can also be served as an afternoon snack. Simply arrange them on a beautiful plate and serve them along with your favorite hot beverage!
Pro Tips
- When boiling the pumpkin, be sure to cut it into even-sized cubes so it cooks evenly.
- Once the pumpkin is cooked, make sure it is thoroughly drained so that the pumpkin puree isn’t too wet when it is pureed.
- Use a small fine-mesh strainer to sift the icing sugar over the cookie dough balls before baking them.
- The cookies will likely still seem soft, even when they are done baking. To check for doneness, make sure the bottoms are an even golden brown before removing them from the oven. The cookies will firm up as they cool.
- For a pumpkin spice flavor, add a pumpkin spice blend or some cinnamon or nutmeg into the dough.
- Bake the cookies on a parchment-lined baking sheet to prevent sticking and promote easier cleanup.
- Mix the dough until it is just combined as overmixing may result in tougher cookies.
What to Serve with Pumpkin Crinkle Cookies?
While these pumpkin cookies make a perfect snack or dessert on their own, feel free to serve them as part of an afternoon tea with finger sandwiches and other pastries. They are also excellent served with glasses of cold milk, or hot cups of coffee or tea, or fortified wine.
What Makes a Cookie Crinkle?
A cookie crinkles due to the contrast between the outside and inside textures during baking. As the dough expands in the oven, the exterior dries and sets while the inside remains soft and continues to rise. This causes the surface to crack, creating that signature crinkled look. Coating the dough in powdered sugar also highlights the cracks, giving the cookies their distinctive appearance.
Can You Use Canned Pumpkin?
Yes, if you prefer not to boil pumpkin for this cookie recipe, you can use canned pumpkin instead. Just make sure the canned pumpkin doesn’t have any added ingredients and is pure squash or pumpkin before using it in this recipe.
How Long Can You Store Pumpkin Cookies?
These pumpkin cookies should stay fresh for up to 3 days in an airtight container, however, if you would like to store them longer, you could place them in the freezer where they will stay fresh for up to 3 months.
Why Are My Crinkle Cookies Flat?
If your crinkle cookies turned out flat, it's likely because the dough was too warm or lacked structure. Chilling the dough before baking helps it maintain its shape. Additionally, make sure the baking powder is fresh and accurately measured, as it's essential for giving the cookies their rise. Too much oil or pumpkin puree can also make the dough too moist, leading to flatter cookies.
How to Tell the Pumpkin Cookies are Done Baking?
You will know the pumpkin cookies have baked properly when they appear dry on top, and are light golden around the edges and bottoms. If the bottoms of the cookies appear blonde in color rather than golden, continue baking them for a few minutes longer.
Are Pumpkin Cookies Dairy-free?
Yes, this particular recipe produces dairy-free pumpkin cookies. Rather than using butter, this cookie recipe includes oil.
More Pumpkin Cookie-Like Recipes to Try!
How to Store Pumpkin Cookies
These cookies can be stored in airtight containers such as a cookie tin at room temperature for up to 3 days. Since they have a cakier nature than other cookies, they may not seem as fresh after 3 days. However, if you would like to store them for longer, you can place them in the freezer. For the best flavor and texture, it is ideal to consume freezer cookies within 3 months.
Ingredients
How to Make Pumpkin Cookies
Whisk the eggs with the oil and icing sugar.
Whisk the eggs with the oil and icing sugar.
Whisk the pumpkin into the egg mixture.
Whisk the pumpkin into the egg mixture.
Stir in the flour and baking powder until almost entirely combined.
Stir in the flour and baking powder until almost entirely combined.
Gently knead the cookie dough to ensure all the flour is incorporated.
Gently knead the cookie dough to ensure all the flour is incorporated.
Moisten your hands with water; divide and shape the dough into balls.
Moisten your hands with water; divide and shape the dough into balls.
Arrange the balls on a parchment-lined baking sheet.
Arrange the balls on a parchment-lined baking sheet.
Dust the balls with icing sugar.
Dust the balls with icing sugar.
Bake in a 180°C/350°F oven for 25 minutes or until the cookies are light golden around the edges and on the bottoms.
Bake in a 180°C/350°F oven for 25 minutes or until the cookies are light golden around the edges and on the bottoms.
Allow the cookies to cool before serving.
Allow the cookies to cool before serving.
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