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Down Home Pumpkin Crinkle Cookies

Pumpkin Crinkle Cookies are a fun twist on the age-old Ginger Crinkles, but instead with pumpkin. Have you ever made crinkle cookies before? As you know the ‘cracks’ are what make these cookies special. Rolling them in powdered sugar also is another one of its ‘signatures’.

Make sure you read my special tips in order to get the most out of baking these delicious treats.


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What Makes a Cookie a Crinkle Cookie?

Many cookies have top crusts that stay somewhat soft and flexible as the cookies set during baking. But, if the top surface dries out before the cookie is done spreading and rising, it hardens, cracks, and pulls apart, producing a nice looking crinkly, cracked exterior.

How do you know when Pumpkin crinkle cookies are done?

With pumpkin crinkles (or any crinkles), it’s imperative the baking powder is as fresh as it can be. This is what will assure that your crinkles make those cracks! To make sure your container of baking powder is still active, heat a little bit of water in a small bowl.

Next, put a bit of baking powder in and watch. If it fizzes, it’s still active. This will make your cookies crack as they are supposed to and you will know they are done. You can also insert a toothpick and make sure they are not gooey inside of the cracks.

Why aren’t my cookies cracking?

There are a couple of things that can go awry. Possibly your oven isn’t hot enough. During baking, your cookie needs to set the from the top before the middle’s fully risen. If you do not have enough reactant (it needs to be strong enough to crack the top once set). You can make sure this isn’t the issue by taking my advice in the paragraph above.

Top 3 Tips For The Perfect Pumpkin Crinkle Cookies

Tip 1: Use Baking Powder & Baking Soda Together

According to a few articles, I have read, combining baking soda and baking powder is essential in creating the right amount of spread for the cookie to get perfect crinkles.

Baking soda raises the pH level of the dough and weakens the gluten structure of the cookie. When the gluten structure is cut, the cookie will both lift and spread.

As for the baking powder’s necessity, while baking soda neutralizes the acid by raising pH levels, it is sometimes not enough to create a significant rise in the cookie. Therefore, the purpose of adding baking powder (a pre-combined mixture of baking soda and acid) is to provide additional lift.

You will see that many recipes call for the use of 1 teaspoon of baking powder to 1 cup of flour, but as you see for this recipe I added ¼ teaspoon baking soda as well. I recommend you do the same for your cookies to turn out like mine.

Tip 2: Keep Your Dough at Room Temperature

Dough that has been in the refridgerator will spread less than dough that is at room temperature.

Dough that is cold spreads less because it takes more time for the butter to melt. Because of this, the dough will set before the butter is completely melted. When baking crinkle cookies, you want the dough to spread. Therefore, crinkle cookie dough doesn’t require a long, refrigerated rest and should be baked at room temperature.

Tip 3: Roll Your Dough in Granulated Sugar First

Instead of just coating your cookies in the powdered sugar first make sure you coat your cookie balls in granulated sugar. Then roll them in powdered sugar. This promotes proper cracking by causing the top of the cookie to dry out before the interior of the cookie is finished baking.

The reason granulated sugar does this is that it takes out the moisture from the cookies. This helps by dissolving the sugar early on in the baking process. In a few minutes, the diffused sugar recrystallizes and takes away more moisture from the cookie’s top.

Tip 4: Set Your Oven to 325 degrees F instead of 350 F.

Make sure you bake these cookies at 325 degrees. I baked mine at 350 degrees and they don’t look ‘too bad’ but really if I had baked them at 325, they would have spread just a bit more and formed even better cracks. If you don’t want yours to be as spread out then do 350 as I did.

Tip 5: Only Bake One Cookie Sheet at a Time.

I also read that it is better to do 1 cookie sheet at a time. I know this makes it take a bit longer, but you will be happy with the results. Since these cookies need to heat for spreading this is an important step to get the optimal cracked cookies.

Since heat goes up, the hottest area of your oven is at the top. When you bake two sheets at a time, the first tray keeps the second from being exposed to this heat. Without that blast of heat, the second tray of cookies doesn’t create crinkles that look anywhere near as nice as the first.

You could even try this Mega Cookie sheet in order to do more on one sheet. The Mega cookie sheet is one of the nicest I have used.

Pumpkin Crinkle Cookies

Down Home Pumpkin Crinkle Cookies

But First Desserts
Pumpkin Crinkle Cookies are a fun twist on the age-old Ginger Crinkles, but instead with pumpkin. Have you ever made crinkle cookies before? As you know the 'cracks' are what make these cookies special. Rolling them in powdered sugar also is another one of its 'signatures'.
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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Course Cookies & Bars
Cuisine American
Servings 24
Calories 156 kcal

Ingredients
  

Cookie Ingredients

  • 2 ¼ cup flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¾ tsp kosher salt
  • 2 tsp pumpkin pie spice
  • 1 cup light brown sugar packed
  • ½ cup sugar
  • 3 large eggs
  • ½ cup pumpkin puree
  • 1 tsp pure vanilla extract
  • 4 tbsp unsalted sweet cream butter softened

Ingredients to roll the cookies in:

  • cup sugar
  • 1 cup powdered sugar

Instructions
 

  • Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
  • Using a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  • Using a large mixing bowl, beat together the brown sugar, ½ C sugar, eggs, pumpkin puree, and vanilla until combined and smooth.
  • Beat in the butter until combined.
  • Gradually beat in the dry ingredients until combined and smooth.
  • Using a small bowl, combine the sugar and powdered sugar.
  • Using a small ice cream scooper, scoop out some dough and drop it into the sugar mixture.
  • Completely coat the dough, remove the dough and roll it into a ball.
  • Place onto the cookie sheet.
  • Repeat the steps with the remaining dough.
  • Bake in the oven for 12-14 minutes or until the cookies are puffy.
  • Remove from oven and allow to cool completely

Notes

Cookies can be baked between 12-14 minutes. (I picked 13 because that is usually the temp I have to do these at.

Nutrition

Serving: 1gCalories: 156kcalCarbohydrates: 31gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 28mgSodium: 133mgSugar: 22g
Keyword crinkle cookies, pumpkin cookies
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