Pumpkin Crinkle Cookies

Pumpkin Crinkle Cookies
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes


  • 2 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon clove
  • 3/4 cup light brown sugar, packed
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/2 cup LIBBY'S® 100% Pure Pumpkin
  • 1 teaspoon pure vanilla extract
  • 1/4 cup 1/2 stick unsalted butter
  • 1 cup confectioner's sugar, for rolling


PREHEAT oven to 325 degrees. Line 2 large baking sheets with parchment paper and set aside.

IN A MEDIUM MIXING BOWL, whisk together the flour, baking powder, baking soda, salt and spices. Set aside.

IN A LARGE MIXER BOWL ON MEDIUM SPEED, mix together the brown sugar, granulated sugar, eggs, pumpkin and vanilla until smooth. Add the cooled butter and mix until combined.

GENTLY stir the flour mixture into pumpkin mixture until just combined. Chill the cookie dough in the refrigerator for 10-15 minutes.

PLACE the confectioner’s sugar in a separate medium bowl. Use a small cookie scoop (approximately 1TBS) to create balls of dough. Drop cookie dough balls, one at a time, directly into the bowl with confectioner’s sugar, and roll to coat. Place the dough balls on prepared baking sheets, at least 2-inches apart. Complete this process with remaining dough, working quickly to keep the dough at the right consistency. If it begins to soften, return dough to refrigerator for a few minutes to firm.

BAKE cookies for 14-15 minutes or until the cookies are puffy, and cracks have formed. The cookies will still be soft. Remove cookies from oven, and let cool on baking sheets for 10 minutes. Transfer to a wire rack to cool completely.