Pumpkindoodle Cookies – A Fall Twist on a Classic Favorite

Why You’ll Love This Recipe

Pumpkindoodle Cookies are the perfect autumn twist on the classic snickerdoodle. Soft, chewy, and warmly spiced, these cookies combine the cozy flavor of pumpkin with the cinnamon-sugar coating that makes snickerdoodles so beloved. The pumpkin not only adds seasonal flavor but also gives the cookies a moist, tender texture that makes them irresistible.

These cookies are ideal for fall gatherings, holiday parties, or simply as a sweet treat to enjoy with a cup of coffee or tea. Unlike many pumpkin desserts that lean heavily on pie-like textures, Pumpkindoodle Cookies strike the perfect balance between chewy cookie and festive spice. They’re easy to make, store well, and bring a seasonal flair to a classic recipe. Whether baked for family, friends, or a holiday cookie exchange, these cookies will quickly become a go-to favorite.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pumpkin Puree – Provides moisture, natural sweetness, and the signature pumpkin flavor that makes these cookies seasonal.

Butter – Softened butter gives richness and helps create the tender, chewy cookie texture.

Sugar – Adds sweetness and helps the cookies brown beautifully while baking.

Brown Sugar – Deepens the flavor with caramel notes and keeps the cookies soft and chewy.

Egg – Helps bind the ingredients together and contributes to structure.

Vanilla Extract – Enhances the pumpkin flavor and adds depth to the cookie dough.

Flour – Forms the base of the cookie, giving it structure while keeping it soft.

Baking Powder and Baking Soda – Essential leavening agents that help the cookies rise slightly and stay light.

Pumpkin Spice – A fragrant blend of cinnamon, nutmeg, ginger, and cloves, perfectly complementing the pumpkin.

Cinnamon-Sugar Mixture – A coating that gives the cookies their iconic snickerdoodle look and flavor, adding sweetness and spice to every bite.

Salt – Balances sweetness and enhances the pumpkin spice flavors.

Directions

Start by preheating your oven and lining baking sheets with parchment paper. In a mixing bowl, cream together softened butter, sugar, and brown sugar until light and fluffy. Add pumpkin puree, egg, and vanilla extract, mixing until smooth.

In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.

Prepare the cinnamon-sugar coating by mixing cinnamon with granulated sugar in a small bowl. Scoop spoonfuls of dough, roll them into balls, and coat generously in the cinnamon-sugar mixture. Place the dough balls on the prepared baking sheets, spacing them apart to allow spreading.

Bake until the edges are set and the centers are soft. Allow the cookies to cool slightly on the baking sheet before transferring to a wire rack. The result is a batch of warm, chewy cookies with irresistible pumpkin and spice flavors.

Servings and Timing

This recipe makes about 24 cookies. Preparation takes 15 minutes, baking requires 10–12 minutes per batch, and cooling takes 10 minutes. Total time is approximately 40 minutes.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 2 months. To enjoy warm, reheat cookies in the microwave for 10–15 seconds or in a low oven for a few minutes.

Variations and Customizations

Pumpkindoodle Cookies are versatile and can be customized easily. For an extra indulgent treat, add white chocolate chips or drizzle melted white chocolate over cooled cookies. If you love texture, stir chopped pecans or walnuts into the dough.

For a stronger spice profile, increase the pumpkin spice or add extra cinnamon. To make them gluten-free, use a 1:1 gluten-free flour blend. A healthier version can be achieved by reducing the sugar slightly or substituting coconut sugar for brown sugar.

If you prefer a crispier cookie, flatten the dough balls slightly before baking; for softer cookies, bake them for a shorter time. These customizations allow you to tailor the recipe to your preferences while keeping the warm, comforting essence of pumpkin spice intact.

FAQs

Can I use pumpkin pie filling instead of puree?

No, pumpkin pie filling is sweetened and spiced—always use pure pumpkin puree.

Do these cookies need chilling before baking?

Chilling is optional but helps prevent spreading and enhances flavor.

Can I freeze the dough?

Yes, freeze dough balls coated in cinnamon sugar for up to 2 months. Bake straight from frozen, adding 1–2 extra minutes.

How do I keep the cookies soft?

Store them in an airtight container with a slice of bread to maintain moisture.

Can I substitute margarine for butter?

Butter is recommended for the best flavor, but margarine can be used in a pinch.

Can I make them dairy-free?

Yes, use vegan butter and dairy-free chocolate if adding mix-ins.

What makes them different from regular snickerdoodles?

They include pumpkin puree and pumpkin spice for a seasonal twist.

Can I add a glaze on top?

Yes, a simple powdered sugar glaze or cream cheese drizzle works beautifully.

Conclusion

Pumpkindoodle Cookies are the perfect seasonal spin on the classic snickerdoodle. Soft, chewy, and spiced with warm pumpkin flavors, they bring a festive flair to your cookie jar. Simple to make and endlessly customizable, these cookies are ideal for fall baking, holiday spreads, or cozy afternoons at home. With their cinnamon-sugar coating and tender texture, they’re a guaranteed crowd-pleaser and a recipe you’ll want to revisit year after year.

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