Can I make Pumpkindoodle Cookies ahead of time?

Yes! These cookies freeze beautifully once baked. Allow them to cool completely, then store in an airtight container in the freezer for up to 3 months. When ready to enjoy, let them thaw at room temperature, and they’ll taste freshly baked.

Why did my Pumpkindoodle Cookies spread too much?

Humidity and ingredient temperature can affect how cookies spread. If your dough is too soft, add 1–2 tablespoons of extra flour to balance the moisture. Also, ensure your butter isn’t overly melted but just softened before creaming.

Can I increase the pumpkin flavor in these cookies?

Absolutely! For stronger pumpkin flavor, use high-quality pumpkin puree and add an extra ½ teaspoon of pumpkin pie spice directly into the dough. Some bakers also enjoy adding a dash of cinnamon or nutmeg for deeper autumn notes.

Pumpkindoodle Cookies: The Ultimate Fall Treat

Description

Pumpkindoodle Cookies are the ultimate fall treat — soft, chewy, and coated in a pumpkin spice sugar blend. This recipe combines the nostalgic charm of snickerdoodles with the cozy flavor of pumpkin for a seasonal cookie everyone will love.

Ingredients

Scale

1/2 cup salted butter, softened
1/2 cup margarine, softened
1 1/4 cup granulated sugar
1 large egg
2 tbsp pumpkin puree
2 tbsp light corn syrup
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup granulated sugar (for coating)
1 heaping tsp pumpkin pie spice (for coating)

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Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
Cream together butter, margarine, and sugar until light and fluffy.
Add the egg, pumpkin puree, corn syrup, and vanilla extract. Mix until fully combined.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture until dough forms. Do not overmix.
Scoop dough into 2 1/2 tablespoon portions, roll into balls, and place on the prepared baking sheet.
In a small bowl, combine granulated sugar and pumpkin pie spice. Roll each dough ball in the mixture until fully coated.
Bake for 11–13 minutes, or until edges are golden and centers look set but slightly soft.
Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

If your dough feels too soft or spreads too much, add 1–2 extra tablespoons of flour.
Use pumpkin puree, not pumpkin pie filling, for best results.
For stronger pumpkin flavor, add extra pumpkin pie spice directly into the dough.
Baked cookies freeze well for up to 3 months. Thaw at room temperature before serving.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 230
Sugar: 19g
Sodium: 201mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0.2g
Carbohydrates: 32g
Fiber: 1g
Protein: 2g
Cholesterol: 23mg