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–+ servings
Pumpkindoodle Cookies

Irresistibly Chewy Pumpkindoodle Cookies for Fall Bliss

Enjoy the cozy flavors of fall with these irresistibly chewy Pumpkindoodle Cookies that combine pumpkin and warm spices.
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 Batter
  • 2 cups all-purpose flour Can substitute gluten-free flour blend
  • 1 teaspoon baking soda Check for freshness
  • 0.5 teaspoon salt Use fine sea salt
  • 1 teaspoon ground cinnamon Can replace with pumpkin pie spice
  • 0.5 teaspoon ground nutmeg Fresh ground preferred
  • 0.25 teaspoon ground cloves Adjust for milder flavor
  • 1 teaspoon ground ginger Fresh grated preferred
  • 0.5 cup unsalted butter Can substitute with coconut oil
  • 0.5 cup granulated sugar Adjust for a lighter touch
  • 0.5 cup brown sugar Light or dark brown preferred
  • 1 cup canned pumpkin puree Do not use pumpkin pie filling
  • 1 large egg Can substitute with a flax egg
  • 1 teaspoon vanilla extract Use pure vanilla
For Rolling
  • 0.5 cup granulated sugar Mix with cinnamon for added flavor

Equipment

  • mixing bowls
  • Electric Mixer
  • Baking Sheets
  • Parchment Paper
  • Tablespoon
  • wire racks

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium mixing bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth and fluffy.
  4. Add pumpkin puree, egg, and vanilla extract to the butter-sugar mixture and beat until combined.
  5. Gradually stir the dry mixture into the wet ingredients until just combined.
  6. Scoop portions of dough and roll them into balls, then coat each in granulated sugar.
  7. Arrange the sugar-coated balls on the baking sheets with about 2 inches of space between them.
  8. Bake for 12-15 minutes until edges are set and tops crack slightly.
  9. Cool on the sheets for about 5 minutes, then transfer to wire racks to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 55mgSugar: 8gVitamin A: 220IUCalcium: 10mgIron: 0.5mg

Notes

Chilling the dough for 30 minutes can prevent excessive spreading during baking. Use pure pumpkin puree instead of pumpkin pie filling for better control over sweetness and spices.

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