Pumpkindoodle Cookies
Introduction
If fall had a flavor, it would be pumpkin and warm spices. These Pumpkindoodle Cookies are a delightful twist on the classic snickerdoodle, combining the cozy taste of cinnamon, nutmeg, cloves, and ginger with the soft, moist texture of pumpkin. The result is a cookie that’s chewy in the center, slightly crisp on the edges, and coated in a sweet sugar crust.
Perfect for autumn gatherings, holiday cookie trays, or simply enjoying with a cup of tea, these cookies bring seasonal comfort in every bite.
Why You’ll Love This Recipe
Fall flavors: Pumpkin puree and warm spices create a cozy treat.
Soft and chewy texture: Moist pumpkin keeps the cookies tender.
Easy to make: Simple ingredients and straightforward steps.
Crowd‑pleaser: Ideal for parties, bake sales, or gifting.
Ingredients
Dry Ingredients
2 1/4 cups all‑purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Wet Ingredients
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup canned pumpkin puree
1 large egg
1 teaspoon vanilla extract
For Coating
1/4 cup granulated sugar
Optional: 1 teaspoon cinnamon mixed in for extra flavor
Step‑by‑Step Instructions
Step 1: Preheat Oven
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
Step 3: Cream Butter and Sugars
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
Step 4: Add Wet Ingredients
Mix in pumpkin puree, egg, and vanilla extract until smooth.
Step 5: Combine Wet and Dry Mixtures
Gradually add dry ingredients to wet mixture, stirring until just combined. Do not overmix.
Step 6: Shape and Coat
Scoop tablespoon‑sized portions of dough. Roll into balls, then coat in granulated sugar (or cinnamon‑sugar mix). Place on prepared baking sheets about 2 inches apart.
Step 7: Bake
Bake for 10–12 minutes, until edges are set but centers remain soft.
Step 8: Cool and Serve
Cool on baking sheets for 5 minutes, then transfer to wire racks. Enjoy warm or store for later.
Baking Tips
Chill dough for 30 minutes if it feels too sticky.
Use pumpkin puree, not pumpkin pie filling.
For extra spice, increase cinnamon or add pumpkin pie spice.
Store cookies in an airtight container to keep them soft.
Variations
Pumpkin Chocolate Chip Cookies: Add 1 cup chocolate chips to the dough.
Glazed Pumpkindoodles: Drizzle with vanilla glaze after baking.
Nutty Twist: Fold in chopped pecans or walnuts.
Pumpkin Cream Cheese Sandwich Cookies: Spread cream cheese frosting between two cookies.
Serving Ideas
Pair with hot apple cider or chai tea.
Add to holiday cookie platters.
Gift in decorative tins for Thanksgiving or Christmas.
Serve warm with a scoop of vanilla ice cream.
FAQs
Q: Can I make the dough ahead of time?
Yes! Chill dough for up to 24 hours before baking.
Q: Can I freeze these cookies?
Absolutely. Freeze baked cookies for up to 2 months. Thaw at room temperature.
Q: Can I use fresh pumpkin?
Yes, but make sure it’s cooked and pureed until smooth, with excess moisture drained.
Q: How do I keep them chewy?
Do not overbake—cookies should be slightly soft in the center when removed from the oven.
Nutrition (Approx. per cookie)
Calories: 140
Fat: 6g
Carbohydrates: 20g
Protein: 2g
Final Thoughts
These Pumpkindoodle Cookies are the perfect way to celebrate fall. With their warm spices, pumpkin flavor, and sugar coating, they’re a cozy treat that will quickly become a seasonal favorite. Easy to make and endlessly adaptable, they’re a must‑try for pumpkin lovers.