Pumpkindoodle Cookies

Fall baking is all about warm spices, cozy aromas, and comforting flavors — and these Pumpkindoodle Cookies embody all of that in one chewy, flavorful bite. Imagine the classic snickerdoodle with its cinnamon-sugar coating, then add a seasonal twist with pumpkin puree and autumn spices. The result? A soft, spiced cookie that tastes like pumpkin pie and snickerdoodles combined. Perfect for Halloween, Thanksgiving, or simply enjoying on a chilly afternoon, these cookies are destined to become your new fall favorite.

I first made these cookies when I was looking for something different to bring to a family Thanksgiving. Pumpkin pie was already on the menu, so I thought, “Why not pumpkin cookies?” As soon as they came out of the oven, the kitchen filled with the smell of cinnamon, nutmeg, and cloves. My family devoured them before dinner was even served! Since then, I bake them every autumn — sometimes even doubling the batch because they disappear so quickly.

Why You’ll Love Pumpkindoodle Cookies

• Seasonal favorite – Combines pumpkin and classic fall spices in cookie form.
• Soft and chewy – Pumpkin puree keeps these cookies moist.
• Easy to make – No complicated steps or special equipment.
• Perfect for sharing – Great for potlucks, bake sales, or holiday cookie trays.
• Kid-friendly – The sugar-rolled coating makes them extra fun to eat.
• Make-ahead friendly – Dough can be chilled or frozen for later baking.

Ingredients You’ll Need

• 2 ¼ cups all-purpose flour – The base of the cookie dough.
• 1 teaspoon baking soda – Helps the cookies rise.
• ½ teaspoon salt – Balances sweetness and enhances flavor.
• 1 teaspoon ground cinnamon – Adds warmth and depth.
• ½ teaspoon ground nutmeg – Earthy spice that pairs beautifully with pumpkin.
• ¼ teaspoon ground cloves – Strong, aromatic spice for that signature fall flavor.
• ¼ teaspoon ground ginger – Provides a subtle zing.
• ½ cup unsalted butter, softened – For richness and structure.
• ½ cup granulated sugar – Sweetens the dough.
• ½ cup packed brown sugar – Adds moisture and caramel-like flavor.
• 1 cup canned pumpkin puree – Be sure to use pure pumpkin, not pie filling.
• 1 large egg – Binds the dough.
• 1 teaspoon vanilla extract – Enhances flavor.
• ¼ cup granulated sugar (for rolling) – Creates that sweet, crackly coating.

Optional add-ins: chopped pecans, white chocolate chips, or a dusting of pumpkin spice sugar instead of plain sugar for rolling.

Step-by-Step Instructions

Preparing the Dough

1. Preheat oven – Heat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Mix dry ingredients – In a medium bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
3. Cream butter and sugars – In a large bowl, beat butter, granulated sugar, and brown sugar until creamy.
4. Add wet ingredients – Beat in pumpkin puree, egg, and vanilla extract until smooth.
5. Combine wet and dry – Gradually add dry ingredients to wet, mixing just until combined. Don’t overmix.

Shaping and Coating

6. Prepare sugar coating – Place ¼ cup granulated sugar in a small bowl.
7. Shape dough – Scoop tablespoon-sized portions of dough, roll into balls, then coat in sugar.
8. Arrange on baking sheets – Place coated dough balls 2 inches apart on prepared sheets.

Baking and Cooling

9. Bake – Bake for 12–15 minutes, or until edges are set and tops are slightly cracked.
10. Cool – Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks.

Serving and Storage Tips

Pumpkindoodle Cookies are wonderful served warm with a cup of coffee, tea, or hot cider. They’re also great additions to holiday cookie trays and gift boxes.

Serving ideas:

• Pair with cream cheese frosting for sandwich cookies.
• Serve with vanilla ice cream for a fall-themed dessert.
• Add a drizzle of caramel sauce for extra indulgence.

Storage:

• Store in an airtight container at room temperature for up to 5 days.
• Refrigerate for up to 1 week if you prefer a firmer texture.
• Freeze baked cookies for up to 3 months; thaw at room temperature.
• Freeze unbaked dough balls (sugar-rolled) and bake from frozen, adding 1–2 extra minutes to the bake time.

Helpful Notes

• Chill dough – Chilling for 30 minutes before baking helps prevent spreading and makes cookies chewier.
• Pumpkin puree only – Do not substitute pumpkin pie filling; it contains added sugar and spices.
• Adjust spices – Increase cinnamon or ginger if you like a stronger spice profile.
• Make mini cookies – Use a smaller scoop for bite-sized treats.
• Gluten-free option – Substitute with a 1:1 gluten-free flour blend.
• Dairy-free option – Use vegan butter or coconut oil.

Frequently Asked Questions

1. Can I make the dough ahead of time?
   Yes, refrigerate the dough for up to 48 hours or freeze for longer storage.
2. Do I need to chill the dough?
   It’s not required, but chilling helps with texture and shape.
3. Can I add chocolate chips?
   Absolutely! White or dark chocolate chips taste great with pumpkin.
4. Why are my cookies cakey?
   Pumpkin puree adds moisture, which can make cookies softer and cake-like. Chilling the dough helps create a denser texture.
5. What kind of sugar should I roll them in?
   Granulated sugar works best, but you can also use cinnamon sugar for an extra flavor boost.

Final Thoughts

These Pumpkindoodle Cookies are everything you love about fall wrapped into a chewy, spiced cookie. The warm spice blend, the sweetness of sugar, and the moisture from pumpkin create a dessert that’s both nostalgic and unique.

I’ve tested this recipe many times, and it’s always a hit. Whether you’re baking them for a Halloween party, a Thanksgiving dessert spread, or simply to enjoy with family, they’ll fill your kitchen with irresistible aromas and your heart with warmth. Once you try them, these cookies are sure to become part of your yearly fall baking tradition.