Pumpkindoodle Cookies
Pumpkindoodle Cookies are a delightful twist on the classic snickerdoodle — soft, chewy, and full of warm autumn spices. With pumpkin puree, cinnamon, nutmeg, and a sweet sugar coating, they’re perfect for fall gatherings, Halloween parties, or Thanksgiving dessert trays.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar for rolling
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, beat butter, granulated sugar, and brown sugar until creamy.
- Add pumpkin puree, egg, and vanilla extract; beat until smooth.
- Gradually add dry ingredients to wet mixture, stirring just until combined.
- Place ¼ cup sugar in a small bowl. Roll dough into tablespoon-sized balls and coat in sugar.
- Arrange on baking sheets about 2 inches apart.
- Bake 12–15 minutes, until edges are set and tops slightly cracked.
- Cool on baking sheets for 5 minutes before transferring to wire racks.
Notes
- Use pumpkin puree, not pumpkin pie filling.
- Chill dough 30 minutes before baking to prevent spreading.
- Store in an airtight container for up to 5 days or freeze for 3 months.
- Roll in cinnamon sugar instead of plain sugar for extra spice.
- Add white chocolate chips or chopped pecans for variation.