Pumpkindoodles
Indulge in the cozy autumn flavors of these irresistibly soft and chewy Pumpkindoodles! A fun, seasonal twist on the classic snickerdoodle, these cookies combine the warm spices of pumpkin pie with a tender, buttery base and a hint of real pumpkin puree. Rolled in a sweet and fragrant sugar-spice coating of cinnamon, pumpkin pie spice, and sugar, every bite delivers a burst of fall flavor. With a quick prep time of just 15 minutes, these cookies are perfect for holiday baking, festive gatherings, or a cozy treat with a pumpkin spice latte. Get ready to bake up a batch of pure autumn magic! Keywords: Pumpkindoodles recipe, pumpkin cookies, fall desserts, pumpkin spice, easy cookie recipe.
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Recipe Information
Ingredients
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.25 cup brown sugar, packed
- 0.25 cup pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon cream of tartar
- 0.5 teaspoons baking soda
- 1.5 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.25 cup granulated sugar (for coating)
- 2 teaspoons ground cinnamon (for coating)
- 1 teaspoon pumpkin pie spice (for coating)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar (3/4 cup), and brown sugar until light and fluffy, about 2-3 minutes.
Add the pumpkin puree, egg yolk, and vanilla extract to the butter mixture and mix until fully incorporated.
In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, pumpkin pie spice (1.5 teaspoons), ground cinnamon (1 teaspoon), and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies soft.
In a small bowl, combine the granulated sugar (1/4 cup), ground cinnamon (2 teaspoons), and pumpkin pie spice (1 teaspoon) for the coating.
Using a cookie scoop or a tablespoon, portion out the dough and roll it into balls (about 1.5 tablespoons each). Roll each ball in the sugar-spice mixture to coat completely.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are set and the tops look slightly puffy. Do not overbake, as the cookies will continue to firm up as they cool.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve your Pumpkindoodles with a glass of milk or a pumpkin spice latte, and enjoy!
Nutrition Facts
Calories |
2704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1275 mg | 55% | |
| Total Carbohydrate | 425.2 g | 155% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 252.5 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 238 mg | 18% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1016 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
