Go Back
–+ servings
Pumpkindoodle Cookies

Best Pumpkindoodle Cookies for a Cozy Fall Indulgence

These delightful Pumpkindoodle Cookies combine the warmth of autumn spices with a chewiness, making them a perfect seasonal treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups all-purpose flour substitute with gluten-free flour blend for gluten-free option
  • 1 teaspoon baking soda make sure it's fresh for best results
  • 1 teaspoon salt use fine sea salt for even distribution
  • 2 teaspoons ground cinnamon can swap with pumpkin pie spice for added flavor
  • 0.5 teaspoon ground nutmeg fresh ground provides the best flavor
  • 0.5 teaspoon ground cloves adjust quantity for a lighter touch
  • 0.5 teaspoon ground ginger use fresh grated ginger for a brighter flavor
  • 0.5 cups unsalted butter coconut oil is a great dairy-free substitute
  • 0.5 cups granulated sugar feel free to reduce for less sweetness
  • 0.5 cups brown sugar light and dark both work well
  • 1 cup canned pumpkin puree do not substitute with pumpkin pie filling
  • 1 large egg a flax egg can substitute for vegan option
  • 1 teaspoon vanilla extract opt for pure vanilla for best taste
For Rolling
  • 0.5 cups granulated sugar for rolling mix with cinnamon for extra flavor

Equipment

  • Oven
  • mixing bowls
  • hand mixer
  • Baking Sheets
  • Parchment Paper
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions for Pumpkindoodle Cookies
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add pumpkin puree, egg, and vanilla extract, mixing until smooth.
  5. Gradually incorporate the dry ingredients into the wet mixture until just combined.
  6. Scoop dough, roll into balls, and coat in granulated sugar for rolling.
  7. Place dough balls on lined baking sheets, spacing them 2 inches apart. Bake for 12-15 minutes.
  8. Let cool on sheets for about 5 minutes before transferring to wire racks to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 80mgPotassium: 70mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

These cookies are perfect for sharing and can be customized with chocolate chips or nuts for added texture and flavor.

Tried this recipe?

Let us know how it was!