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Soft Pumpkin Cookies with Spice

Category: Sweet Treats to Satisfy Any Craving

These cozy fall cookies have a soft and fluffy feel, made with pumpkin and warming spices. Sugars on the outside create a one-of-a-kind crackled finish as they bake. They’re just as inviting as they look!

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Barbara Chef
Updated on Sat, 12 Apr 2025 00:04:25 GMT
A batch of pumpkin cookies topped with sugar, sitting on a plate beside a pumpkin. Highlight
A batch of pumpkin cookies topped with sugar, sitting on a plate beside a pumpkin. | cookwithcarla.com

I can't resist these pillowy pumpkin crinkle treats every fall. The second they hit the oven, my house fills up with this amazing spicy sweetness. It's so fun watching them grow and split, showing off that pretty dusted sugar layer. They've become my number one cookie for those chilly autumn evenings.

Why These Stand Out From The Crowd

After trying countless pumpkin cookie versions through the years, these crinkles really hit different. They've got this cloud-like softness with just the right mix of pumpkin flavor and warming spices. That sugar coating gives you this delightful sweet bite that nobody can turn down. My kids always grab them all before they've had time to cool down properly.

Your Ingredient Roundup

  • Pure Pumpkin: Always pick plain pumpkin instead of the pre-spiced pie mix. It really changes everything.
  • Warming Spices: I combine ginger, cloves, cinnamon and nutmeg for the best flavor.
  • Regular Sugar: The first layer helps create that distinctive crunch.
  • Confectioners' Sugar: Be generous here to get those beautiful splits.
  • Standard Flour: Nothing fancy needed, everyday flour does the trick.
  • One Egg: This single ingredient binds everything perfectly.
  • Vanilla: Just a little dash improves the whole cookie.
  • Leavening Agents: Both baking soda and powder give you that dreamy soft texture.
A plate of freshly baked pumpkin cookies dusted with powdered sugar, with a partially broken cookie in the foreground and a pumpkin in the background. Highlight
A plate of freshly baked pumpkin cookies dusted with powdered sugar, with a partially broken cookie in the foreground and a pumpkin in the background. | cookwithcarla.com

Baking Steps

Mix Your Base
Blend your vanilla, egg, sugar and pumpkin until they're completely combined. In another bowl, mix your dry stuff, then slowly fold everything together until you've got a soft, sticky mixture.
Cool Down Time
Stick your dough in the fridge for 60 minutes. I know you'll want to skip this part but it makes the next steps so much easier.
Sugar Coating Magic
Take your cookie scoop, make little balls, then roll each one in regular sugar before giving them a thick powdered sugar bath. Don't be stingy with the sugar here.
Baking Magic
Put them on lined cookie sheets at 350°F until they puff up and crack nicely, around 10-12 minutes. Let them sit a bit before moving them to cool fully.

Insider Cookie Tricks

I've figured out some good tips over the years. Always dump tons of powdered sugar on for coating, that's what makes those gorgeous cracks show up. I can't live without my silicone mats and little cookie scoop for getting the same size every time. And I never, ever skip the cooling time in my kitchen.

Storing Your Sweet Treats

You can keep these tasty goodies in a sealed container for about three days, but honestly they vanish way before that at my place. I sometimes roll and freeze the raw dough balls so I can bake them whenever friends drop by unexpectedly. They go perfectly with a hot cup of tea or coffee, and nobody ever stops at just one.

Recipe FAQs

→ Why is this dough sticky?

The natural pumpkin puree gives the dough a soft and sticky feel, which is key for that fluffy texture after baking.

→ What's with the two sugars?

Granulated sugar makes the outer layer less moist, while powdered sugar adds those iconic crackles on top.

→ Can I chill the dough overnight?

It's better to bake the cookies right away. The dough absorbs sugar as it sits, which can ruin the look.

→ Why leave extra powdered sugar on top?

Don’t shake it off! That thick layer of sugar is what creates the dramatic cracks when baking.

→ Will pumpkin pie filling work?

Nope, stick with pure pumpkin. Pie filling has extras in it that mess up how the cookies bake.

Soft Pumpkin Cookies

Fluffy pumpkin cookies rolled in two sugars for a one-of-a-kind crackle look. These are a great cozy treat for autumn days.

Prep Time
20 min
Cook Time
10 min
Total Time
30 min

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 40 Servings (40 cookies)

Dietary Preferences: Vegetarian, Dairy-Free

Ingredients

01 1 teaspoon vanilla.
02 1 cup canned pumpkin.
03 1 large egg.
04 2 teaspoons baking powder.
05 1/2 teaspoon table salt.
06 1/2 cup packed brown sugar.
07 1 cup powdered sugar (for dusting).
08 1/2 cup granulated sugar (for rolling).
09 1 tablespoon spice blend for pumpkin pie.
10 1/2 cup vegetable or canola oil.
11 1/2 cup white granulated sugar.
12 2 cups plain white flour.
13 1 teaspoon baking soda.

Steps

Step 01

Turn on your oven to 350°F and set up baking trays with parchment.

Step 02

Stir together flour, salt, spice, soda, and baking powder in a bowl.

Step 03

Blend pumpkin puree, oils, both sugars, vanilla, and the egg in a separate bowl.

Step 04

Add the dry stuff to the wet and gently mix until fully blended.

Step 05

Get two bowls ready, one for powdered and one for granulated sugar.

Step 06

Scoop a ball of dough, then drop it into granulated sugar.

Step 07

Roll the ball all around in the sugar, then tap off the extra.

Step 08

Roll the ball between your hands to make it nice and round.

Step 09

Give the ball a roll in powdered sugar—no shaking off this time.

Step 10

Space the dough balls about 2 inches apart on the pans.

Step 11

Pop into the oven right away, baking for 9 to 10 minutes till cracks show.

Step 12

Let the cookies sit briefly before putting them onto a rack to cool fully.

Notes

  1. Work fast while handling the dough—it's quite sticky, especially once sugared.
  2. These treats look best and freshest if you enjoy them the same day they’re baked.

Required Equipment

  • Cookie trays.
  • Nonstick parchment pieces.
  • Bowls for mixing.
  • Dough scoop (#50).
  • Wire rack for cooling.

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Contains eggs.
  • Contains wheat flour.

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 80
  • Fat: 3 g
  • Carbs: 14 g
  • Protein: 1 g