Ah, Pumpkindoodle Cookies—a cozy fall treat that combines pumpkin flavor with the classic snickerdoodle cinnamon-sugar kick. Here’s a full recipe to make soft, flavorful, and slightly chewy cookies.
🎃 Pumpkindoodle Cookies
Ingredients (about 24 cookies)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup vegetable oil or melted butter
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Optional: 1/4 tsp ground ginger for extra fall spice
Cinnamon-Sugar Coating
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat Oven
- Preheat to 350°F (175°C).
- Line baking sheets with parchment paper or silicone mats.
- Mix Wet Ingredients
- In a large bowl, combine pumpkin puree, sugar, oil, egg, and vanilla. Stir until smooth.
- Combine Dry Ingredients
- In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger (if using).
- Combine Wet & Dry
- Gradually stir dry ingredients into wet until a soft dough forms. Dough will be slightly sticky.
- Prepare Cinnamon-Sugar Coating
- In a small bowl, mix 1/4 cup sugar with 1 tsp cinnamon.
- Shape Cookies
- Scoop dough (about 1–2 tbsp per cookie) and roll into balls.
- Roll each ball in the cinnamon-sugar mixture to coat.
- Bake
- Place cookies on prepared baking sheet, spacing 2 inches apart.
- Bake for 12–15 minutes, until edges are set and tops spring back slightly when touched.
- Cool & Serve
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Cookies will be soft and slightly chewy—perfect with a glass of milk or a cup of coffee.
Tips & Variations
- Chewier Cookies: Use melted butter instead of oil and add 1–2 tbsp brown sugar.
- Extra Flavor: Add 1/2 cup mini chocolate chips or white chocolate chips.
- Spice it Up: Increase cinnamon to 2 tsp or add a pinch of cloves for a pumpkin spice twist.
- Storage: Store in an airtight container at room temperature for up to 5 days.
These cookies are soft, lightly spiced, and perfect for fall, with that cinnamon-sugar crunch reminiscent of a classic snickerdoodle.
I can also give a “double pumpkin spice” version that’s even more gooey and flavorful, ideal for extra indulgence.
Do you want me to do that?
