Pumpkin Crinkle Cookies


These Pumpkin Crinkle Cookies are a seasonal version of the ever popular Chocolate Crinkle Cookies. You know how good they are and how easy they are to make.

Spiced with cinnamon, ginger and all spice, these pumpkin cookies are wonderfully light, fragrant, soft and chewy on the inside with a crispy sugar coating. Tasty and pretty…don’t you think?

They are great with tea or coffee and perfect with milk for an afternoon snack.

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I am a little short on words today so I will let the photos do the ‘talking’. Enjoy!

Pumpkin Crinkle Cookies

Makes 30-40 cookies (depending on size)


  • 330g plain flour
  • 11/2 teaspoons baking powder
  • 1/4 salt
  • 1 teaspoon all spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 100g unsalted butter, room temperature
  • 250g soft dark brown sugar
  • 2 eggs
  • 200g pumpkin puree
  • 100g icing sugar, for coating


  1. In a large bowl, sieve together and mix the flour, baking powder, salt, all spice, cinnamon and ginger. Set aside.
  2. In the bowl of a freestanding mixer, cream together the butter and soft brown sugar, until light and fluffy. Add the eggs one at a time, mixing after each addition. Add the pumpkin puree and mix further. Don't worry if the mixture looks a like it is curdling, it will come together once the flour is added. Slowly add the dry ingredients and continue to mix on a slow speed.
  3. Once thoroughly mixed, cover the bowl with food wrap and refrigerate for approximately two hours to allow the dough to firm up.
  4. Preheat the oven to 180 degrees C, or Gas Mark 4. Line two baking trays with baking parchment. Place the icing sugar in a small bowl. With a medium size ice cream scoop, scoop the batter and drop the batter into the icing sugar and coat completely. Place on the baking tray and repeat, equally spacing the cookies.
  5. Bake for approximately 12-15 minutes, rotating the pan half way through the bake. Allow the cookies to cool a little on a tray before transferring to a wire cooling rack.
  6. Serve. Store in an airtight container.


This recipe makes about 30-40 cookies depending on the size of the scoop used. Feel free to halve the quantities for a smaller batch.


Source: The Contented Baker


  1. This is the most interesting pumpkin recipe I’ve seen so far, Jo. I always make some batch of crinkle cookies around Christmas – it’s one of my son’s favorites – and this is such a good Fall spin. Great idea and they look wonderful!

    • thecontentedbaker says:

      Thank you Monica! I’m just trying to experiment a little with pumpkin and these actually work out quite nicely 😉

  2. I love these cookies!! Crinkle cookies are one of my favorites to make – so this fall spin is so cool! Especially with all that spice in them!

  3. thecontentedbaker says:

    Thank you so much for trying my Pumpkin Spiced Crinkles ‘You’re Off The List’! It is usually only friends that try out my recipes so I am very flattered you took the time and effort to bake and critique them. Of course, I’m delighted you enjoyed them and felt they were worth the effort. Best wishes.


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