Name: Pumpkindoodle Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup pumpkin purée (not pumpkin pie filling); 3/4 cup brown sugar, packed; 1/4 cup granulated sugar; 1 large egg yolk; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 1/4 cup granulated sugar; 1 teaspoon ground cinnamon

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Soft, chewy, and packed with cozy fall flavors, these Pumpkindoodle Cookies are my go-to treat when pumpkin season rolls around. They blend the classic cinnamon-sugar warmth of a snickerdoodle with rich pumpkin spice, creating the ultimate autumn cookie. Whether I’m baking for a gathering, putting together a holiday tray, or simply craving something sweet, these cookies never disappoint.

Pumpkindoodle Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

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

1 ½ 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

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, I cream together the butter, pumpkin purée, brown sugar, and granulated sugar until smooth.

Then I mix in the egg yolk and vanilla extract until fully incorporated.

In a separate bowl, I whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.

I gradually add the dry ingredients to the wet mixture, stirring until just combined.

For the coating, I mix the granulated sugar and cinnamon in a small bowl.

I scoop tablespoon-sized portions of dough, roll them into balls, and coat them thoroughly in the cinnamon-sugar mixture.

I place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.

I bake the cookies for 10–12 minutes, until the edges are set but the centers still look slightly soft.

After baking, I let them cool on the sheet for a few minutes before transferring to a cooling rack.

Servings and timing

Servings: 24 cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Calories: 110 kcal per cookie

Variations

Add white chocolate chips for a sweet, creamy contrast to the spiced flavor.

Try a maple glaze drizzle after baking for an extra layer of fall-inspired sweetness.

Use pumpkin pie spice instead of the individual spices if I’m in a hurry—it simplifies the process.

Make them dairy-free by using plant-based butter.

Double the recipe for a party or holiday cookie exchange—these disappear quickly!

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them in a sealed bag for up to 2 months. To reheat, I pop one or two in the microwave for about 10 seconds to bring back that fresh-from-the-oven softness.

FAQs

How do I keep Pumpkindoodle Cookies soft?

I make sure not to overbake them—the centers should look slightly underdone when I take them out. Letting them cool on the baking sheet helps them finish baking without drying out.

Can I use pumpkin pie filling instead of pumpkin purée?

No, I always use plain pumpkin purée. Pumpkin pie filling contains added sugar and spices, which can throw off the texture and flavor balance.

Can I make the dough ahead of time?

Yes, I refrigerate the dough for up to 24 hours. When I’m ready to bake, I let it sit at room temperature for about 10 minutes before rolling and baking.

Do I need to chill the dough?

Not necessarily. I get great results without chilling, but if I want thicker cookies, chilling the dough for 30 minutes helps reduce spreading.

Can I make these gluten-free?

Yes, I substitute the all-purpose flour with a 1:1 gluten-free baking flour. The texture may vary slightly, but they still turn out delicious.

Conclusion

Pumpkindoodle Cookies bring everything I love about fall into a single bite—warm spices, soft texture, and cozy flavors. They’re simple, satisfying, and perfect for sharing (or not!). Whether I’m baking for a holiday or just treating myself, this recipe is a seasonal staple I come back to every year.

Recipe:

Pumpkindoodle Cookies

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Author: Cheryl
Total Time: 27 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

Soft, chewy, and packed with warm fall spices, these Pumpkindoodle Cookies combine the cozy flavors of pumpkin and cinnamon-sugar for the ultimate autumn treat.

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter, pumpkin purée, brown sugar, and granulated sugar until smooth.
Mix in the egg yolk and vanilla extract until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
In a small bowl, mix the granulated sugar and cinnamon for the coating.
Scoop tablespoon-sized portions of dough, roll into balls, and coat them in the cinnamon-sugar mixture.
Place dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, until the edges are set but centers still look slightly soft.
Let cookies cool on the baking sheet for a few minutes before transferring to a cooling rack.