Pumpkin Crinkles

Pumpkin Crinkles | BakeNQuilt.com I confess, we like pumpkin enough that I bake with pumpkin all year round but come October I get to share my love of pumpkin openly!  My latest experiment with pumpkin was these Pumpkin Crinkles.  I love ginger crinkles, so I thought I’d see if I could replicate that in pumpkin form.  I wasn’t (and still am not) entirely sure what creates the crinkles in the cookies.  None of the recipes I looked up actually said why they crinkle.  The things that all crinkle recipes seem to have in common, no matter the flavor, was a high amount of baking soda or powder and the rolling of the dough into a ball.  When the cookie spreads, the crinkles form.

These pumpkin crinkles didn’t crinkle quite as dramatically as other flavors of crinkle cookies, perhaps because they don’t spread as much due to the soft pumpkin, but enough that I was happy with the result.  I did find that the bigger the cookie, the better the crinkles so this is no time to play dietician and make tiny ones.  I chose to use sparkling decorator sugar instead of powdered or regular granular sugar as I really like the crunch it provides to an otherwise soft cookie.  The sparkle also makes this humble cookie a little dressier.

I am entering this recipe into the Biscuit Barrel Challenge for October.  The theme this month is “comfort food” and pumpkin cookies definitely fit my definition of comfort!

Pumpkin Crinkles
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
Soft pumpkin crinkle cookies coated in decorator sugar
  • ½ cup (4 oz/113g) unsalted butter, softened
  • ¾ cup (5.5 oz/156g) light brown sugar
  • ¼ cup (2.75oz/78g) maple syrup
  • ½ cup (4.75oz/134.5) canned pumpkin (not pie filling)
  • 2¼ cups (9.5oz/269g) all-purpose flour
  • 2 tsp. baking soda
  • ¼ tsp. salt
  • 2 tsp. pumpkin pie spice
  • ½ tsp. cinnamon
  • coarse, sparkling decorator sugar
  1. Mix the butter, brown sugar and maple syrup together until fluffy and light.
  2. Mix in the pumpkin puree. The mixture will look a little curdled, that's ok.
  3. In a separate bowl, whisk together the flour, baking soda, salt and spices.
  4. Stir the dry ingredients into the pumpkin mixture.
  5. Cover and chill for at least 1 hour or overnight.
  6. Heat the oven to 375F/190C and line two baking sheets with parchment or grease them.
  7. Roll the dough into balls about the size of a walnut.
  8. Dip the top of each ball into the decorator sugar and place on the baking sheet, sugar side up.
  9. Bake 10-12 minutes (depending on the size of the cookie) until just barely set in the middle. Be careful not to overbake or the cookies will be too dry.
  10. Move cookies to a wire rack to cool.
The crinkled look will be better if the cookies are bigger. However, they still will have some crinkles if you make 4 dozen instead of 2 dozen. Be careful not to over-bake these cookies. Small ones will take about 10 minutes, big ones about 12. You can also make your own pumpkin pie spice if you don't have any on hand: 2 tablespoons ground cinnamon, 2 teaspoons ground nutmeg, 2 teaspoons ground ginger and 1.5 teaspoons ground allspice mixed together will make 4 Tbsp. of pumpkin pie spice.

Related posts:


Pumpkin Crinkles — 2 Comments

  1. Thanks for sharing these with the Biscuit Barrel – they look absolutely brilliant and perfect as a comforting treat. I love crinkly biscuits and these look extra special with their cost of crunchy sugar.

  2. These look and sound just brilliant and the crinkles look pretty pronounced I reckon. I have bookmarked this and next time I get my hands on a pumpkin, I shall give them a go – or at least that’s today’s plan!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: