Why You’ll Love This Recipe
I love these cookies for their perfectly chewy texture and bold, cozy flavor. The pumpkin purée keeps them soft, while the cinnamon-sugar coating adds a classic snickerdoodle crunch. They’re quick to make, require no chilling, and always make the kitchen smell like fall. Whether I’m baking for a crowd or just for myself, these cookies never last long on the tray.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Cookie Dough
½ cup unsalted butter, softened
½ cup pumpkin purée (not pumpkin pie filling)
¾ cup brown sugar, packed
¼ cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
For Rolling
¼ cup granulated sugar
1 teaspoon ground cinnamon
Directions
1. Prep the oven
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the wet ingredients
In a large bowl, I cream together the softened butter, pumpkin purée, brown sugar, and granulated sugar until the mixture is smooth and fluffy.
3. Add egg yolk and vanilla
I mix in the egg yolk and vanilla extract, blending until fully incorporated.
4. Combine dry ingredients
In a separate bowl, I whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
5. Mix the dough
I gradually add the dry ingredients to the wet mixture, stirring just until everything is combined. The dough will be soft but not sticky.
6. Prepare the cinnamon sugar
In a small bowl, I mix the granulated sugar and cinnamon for rolling.
7. Shape and roll
Using a tablespoon or small cookie scoop, I portion out the dough and roll it into balls. Then I coat each one in the cinnamon sugar mixture.
8. Bake
I place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. I bake for 10–12 minutes, just until the edges are set but the centers still look slightly soft.
9. Cool and enjoy
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: 24 cookies
Preparation Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
These cookies come together quickly and make the perfect seasonal snack or dessert.
Variations
Gluten-Free Version
I use a 1:1 gluten-free flour blend in place of all-purpose flour. The texture stays soft and chewy.
Dairy-Free Option
I replace the butter with a plant-based alternative and double-check that the sugars and pumpkin purée are dairy-free.
Extra Spicy
For more warmth, I add a pinch of ground ginger or allspice to the dough.
Frosted Version
Sometimes I drizzle the cooled cookies with a simple glaze made from powdered sugar and maple syrup for an extra fall-inspired finish.
Pumpkin Spice Swap
If I don’t have all the individual spices, I use 1½ teaspoons of pumpkin pie spice in place of the cinnamon, nutmeg, and cloves.
storage/reheating
Room Temperature Storage
I store these cookies in an airtight container at room temperature for up to 4 days. They stay soft and flavorful the whole time.
Freezer Storage
To freeze baked cookies, I let them cool completely and then freeze in layers with parchment between them. They keep well for up to 2 months.
Freeze the Dough
I freeze unbaked dough balls (rolled in cinnamon sugar) on a tray, then transfer to a freezer bag. I bake them straight from the freezer, adding an extra minute or two to the baking time.
Reheating Tips
If I want to refresh them, I warm a cookie in the microwave for about 10 seconds—it softens the center and brings out the flavor again.
FAQs
Can I use the whole egg instead of just the yolk?
I stick with just the yolk for the best chewy texture. Using the whole egg can make the cookies puffier and more cakey.
What kind of pumpkin should I use?
I always use plain pumpkin purée—not pumpkin pie filling. The pie filling has added sugar and spices that can throw off the flavor balance.
Do I need to chill the dough?
Nope! That’s one of the things I love about this recipe. The dough is ready to roll and bake right away.
Can I double the recipe?
Yes. I double it often for parties or gifting. The dough holds up well and scales easily.
Why are my cookies so soft in the center?
That’s exactly how they should be. I remove them when the centers still look slightly underbaked—they finish setting as they cool, staying chewy and perfect.
Conclusion
Pumpkindoodle Cookies are everything I want in a fall treat—soft, spiced, easy to make, and bursting with pumpkin flavor. They’re a seasonal spin on a classic snickerdoodle that I find myself making on repeat as soon as the leaves start to change. Whether I’m baking for a cozy night in or sharing with friends, these cookies bring all the autumn vibes in one delicious bite.
Print
Pumpkindoodle Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, chewy, and spiced just right—these Pumpkindoodle Cookies blend the classic snickerdoodle with cozy pumpkin for the perfect fall treat.
Ingredients
For the Dough:
½ cup unsalted butter, softened
½ cup pumpkin purée (not pumpkin pie filling)
¾ cup brown sugar, packed
¼ cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
For Rolling:
¼ cup granulated sugar
1 teaspoon ground cinnamon
Instructions
Prep Oven & Pan
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the Dough
In a large bowl, cream together butter, pumpkin purée, brown sugar, and granulated sugar until smooth.
Mix in egg yolk and vanilla extract.
Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
Mix It All Together
Gradually add dry ingredients to wet ingredients, mixing until just combined. Don’t overmix.
Roll and Coat
In a small bowl, mix together the cinnamon and sugar for rolling. Scoop tablespoon-sized dough portions, roll into balls, and coat in cinnamon sugar.
Bake
Place dough balls on prepared baking sheet, spacing 2 inches apart.
Bake for 10–12 minutes, until edges are set and centers look slightly soft.
Cool
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days.
Freezer Friendly: Freeze unbaked dough balls (before rolling in cinnamon sugar) for up to 2 months. Bake from frozen, adding 1–2 extra minutes.
Optional Add-ins: Add white chocolate chips or chopped pecans for an extra twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies, Dessert, Fall Baking
- Method: Baking
- Cuisine: American
