This batch of pumpkin crinkle cookies has been a fall staple at my kitchen table for years. I first tested the formula the October after my first child was born when I wanted something tender and warmly spiced that didn’t require advanced skills or time-consuming decoration. The dough comes together quickly, with a moist, cakey crumb from pumpkin puree and a crackled, snow-dusted top from the confectioners' sugar. The texture is the real reason these became constant giveaways at school functions and small dinner parties: edges that are set but soft centers that remain slightly pillowy the day you bake them. I discovered a few small technique changes that transformed the results: a spoonful of cornstarch for extra tenderness, briefly freezing scooped dough so the outside forms a delicate crust under the sugar, and resisting the urge to overbake so the centers remain soft while the edges hold. Every year a neighbor asks for the recipe, and my family still debates whether the cinnamon or ginger is the leading note. These cookies are cozy without being too sweet, and they carry the unmistakable smell of autumn into any room.

Ingredients

• All-purpose flour (2 1/4 cups): Use standard bleached or unbleached flour; spoon into the measuring cup and level off for accurate volume. Flour provides structure—too much will dry the cookies, so measure carefully.
• Fine salt (1/2 teaspoon): Balances sweetness and rounds the spices. Use fine table salt or finely ground sea salt for even distribution.
• Baking soda (1/2 teaspoon) and baking powder (1/2 teaspoon): Both leaveners are used to give lift and fine, cakey texture; keep them fresh for predictable rise.
• Cornstarch (1 tablespoon): A small addition that softens the crumb and helps the top crackle without making the cookies dense.
• Ground cinnamon (2 teaspoons), ground ginger (1 teaspoon), ground cloves (1/2 teaspoon): Warm autumn spice trio—use fresh spices for the best aroma. Adjust slightly to taste but keep cinnamon dominant.
• Granulated sugar (3/4 cup) and packed light brown sugar (1/2 cup): The brown sugar adds a touch of molasses flavor and keeps cookies moist; creaming both sugars with butter aerates the dough for a lighter result.
• Unsalted butter (1/2 cup, 1 stick), room temperature: Soft but not greasy; room-temperature butter creams with sugar to trap air and build a tender structure. If using salted butter, reduce added salt slightly.
• Vanilla extract (1 teaspoon): Rounds the spice notes; pure vanilla is recommended but imitation will work in a pinch.
• Large egg (1): Binds the batter and aids leavening; use an egg at room temperature for smooth incorporation.
• Pumpkin puree (1 cup): Use plain pumpkin puree from the can or homemade pumpkin—not pumpkin pie filling which contains added sugar and spices. Puree contributes moisture, flavor, and vibrant color.
• Confectioners' sugar (1 1/2 cups, for rolling): Powdered sugar gives the classic crinkle appearance; place on a shallow plate for easy rolling.

Instructions

Preheat and line pans: Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper to prevent sticking and promote even browning. Use the middle racks and swap sheets front-to-back halfway through baking if you notice uneven color. Whisk dry ingredients: In a medium bowl whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 tablespoon cornstarch, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger and 1/2 teaspoon ground cloves until evenly combined. Sifting is optional but helps eliminate lumps. 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 unsalted butter with an electric mixer on medium speed for 2 to 3 minutes until light and fluffy. Scrape down the bowl once to ensure uniform texture—the creamed mixture should be pale and aerated. Mix wet ingredients: Add 1 teaspoon vanilla extract and 1 large egg to the creamed mixture and beat until incorporated. Mix in 1 cup pumpkin puree until smooth. The batter will be glossy and slightly thick; using room-temperature egg and butter avoids curdling. Combine wet and dry: Beat in the dry ingredients on low speed until just combined; do not overmix. The dough will be thick and slightly sticky—stop as soon as streaks of flour disappear. Overmixing develops gluten and will toughen the cookies. Portion and chill: Use a 1 1/2 tablespoon cookie scoop to portion dough onto parchment or a tray, keeping dough rounded. Freeze the scooped dough for 15 to 20 minutes to firm the exterior—this helps the sugar adhere and produces the signature crinkled top. Coat in confectioners' sugar: Individually roll chilled dough balls in 1 1/2 cups confectioners' sugar until well coated, placing them about 2 inches apart on prepared sheets. Press down lightly to flatten slightly for even spreading. Bake: Bake at 350 degrees F for 13 to 15 minutes until cookies have almost doubled in size and the tops display crackling. Edges should be set while centers remain soft. Avoid overbaking; residual heat will finish the centers as they cool. Cool: Cool cookies on the sheet for 5 minutes to finish setting, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature up to four days or freeze for longer storage.

Storage Tips

Store completely cooled cookies in an airtight container layered with wax paper to prevent sticking; they remain fresh at room temperature for up to four days. For longer storage, arrange cookies in a single layer on a tray and freeze until firm, then transfer to a resealable freezer bag for up to three months. To refresh slightly stale cookies, warm briefly in a 300 degrees F oven for 3 to 5 minutes or microwave a single cookie for 8 to 10 seconds on a low setting. Avoid refrigerating as cold air can dry them out faster.

Ingredient Substitutions

For dairy-free, swap the unsalted butter for 1/2 cup solid coconut oil or a vegan butter substitute; flavor will shift slightly but texture stays tender. To make these gluten-free, use a 1-to-1 gluten-free flour blend designed for baking; add a teaspoon of xanthan gum if your blend lacks it to maintain structure. Brown sugar can be swapped for dark brown sugar for a deeper molasses note. If you prefer less sugar, reduce granulated sugar to 2/3 cup—cookies will be slightly less tender and less glossy but still delicious.

Serving Suggestions

Serve warm with a cup of spiced chai, coffee or hot apple cider for the ultimate autumn pairing. Garnish a cookie tray with orange zest or a few toasted pecans tucked among the cookies for texture contrast. These work well on dessert boards alongside shortbread, ginger snaps and chocolate-dipped pretzels. For a festive twist, sandwich two cookies with a thin layer of cream cheese frosting or marshmallow fluff.

Cultural Background

Crinkle-style cookies trace their lineage to European sugar-dusted biscuits and became popular in American home baking due to their visual appeal and forgiving technique. Using pumpkin puree ties the cookie into North American autumn traditions where pumpkin features heavily in both sweet and savory dishes. The combination of warm spices—cinnamon, ginger and cloves—mirrors classic pumpkin pie seasoning that has been adapted into countless baked goods for harvest celebrations.

Seasonal Adaptations

In winter, add 1/4 cup finely chopped crystallized ginger and swap half the cinnamon for ground cardamom for festive warmth. For a lighter spring variation, replace pumpkin with 1 cup mashed banana and reduce spices to 1 teaspoon cinnamon and omit cloves. For holiday trays, press a pecan half into the center of each cookie before baking or drizzle baked cookies with a simple vanilla glaze.

Meal Prep Tips

Scoop and freeze dough balls on a parchment-lined tray until firm, then store in a labeled freezer bag. Bake directly from frozen, adding one to two minutes to the bake time, for quick freshly baked cookies. To portion for lunches, wrap single cookies in parchment and place in a resealable container; they remain pliable for 2 to 3 days and are easy to pack into lunchboxes.

These cookies are simple, forgiving and pack the comforting flavors of fall into every bite. Share them, gift them, or keep them all for yourself—the method scales cleanly and rewards a little patience with a beautiful crackled top and soft, spiced interior.