Description
Pumpkindoodle Cookies combine the cozy spices of snickerdoodles with the sweet pumpkin flavor of fall. Soft, chewy, and rolled in cinnamon-sugar, they’re the perfect autumn treat!
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup pumpkin puree
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- For Rolling: 1/4 cup sugar + 1 tsp cinnamon
Instructions
- Preheat oven: Heat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter, pumpkin & sugars: In a large bowl, beat butter, pumpkin puree, granulated sugar, and brown sugar until creamy.
- Add yolk & vanilla: Mix in egg yolk and vanilla until well combined.
- Combine dry ingredients: In another bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg.
- Mix dough: Gradually add dry ingredients to wet mixture until just combined.
- Shape & roll: Scoop dough into balls and roll in cinnamon-sugar mixture.
- Bake: Place on prepared sheets and bake 10–12 minutes until edges are set but centers are soft.
- Cool & enjoy: Let cool on pan 5 minutes before transferring to a wire rack.
Notes
For extra flavor, chill the dough for 30 minutes before baking to help enhance the cinnamon-sugar coating.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
Keywords: pumpkindoodle cookies, pumpkin snickerdoodles, fall cookies, cinnamon sugar cookies