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Pumpkin Spice Crinkle Cookies with Powdered Sugar

Pumpkin spice crinkle cookies are soft, warmly spiced cookies rolled generously in powdered sugar and baked until puffed and cracked. Chilling the dough for 1 hour makes it firm enough to scoop and coat.
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Prep Time 20 minutes
Cook Time 26 minutes
Chilling 1 hour
Total Time 1 hour 46 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 128
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 2.25 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp pumpkin pie spice
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 0.5 cup pumpkin puree canned; not pumpkin pie filling
  • 1 egg yolk large
  • 1 tsp vanilla extract
For the powdered sugar coating
  • 0.75 cup powdered sugar

Equipment

  • 1 electric mixer
  • 2 baking sheets

Method
 

Make the dough
  1. Whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice together in a medium bowl.
  2. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes.
  3. Beat in the pumpkin puree, egg yolk, and vanilla until combined.
  4. Mix in the flour mixture on low speed just until no dry streaks remain.
  5. Cover the dough and refrigerate for 1 hour, until firm enough to scoop.
Coat and bake the cookies
  1. Heat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. Put the powdered sugar in a shallow bowl.
  4. Scoop the dough into 1 1/2-tablespoon portions and roll each portion into a ball, then coat each ball generously in powdered sugar.
  5. Arrange the dough balls about 2 inches apart on the prepared baking sheets.
  6. Bake one sheet at a time for 11 to 13 minutes, until puffed, cracked, and set at the edges.
  7. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool; repeat with the remaining dough.

Notes

For the best crinkles, chill the dough until firm enough to scoop. Store cookies in an airtight container in the refrigerator for up to 4 days; they freeze well. For a dairy-free swap, use a dairy-free butter alternative.