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
