Pumpkin-Doodle Cookies

Soft, thick, and bursting with pumpkin pie spice and sugar, these Pumpkin-Doodle Cookies are full of pumpkin flavor. They’re easy to make and the perfect fall treat to satisfy your pumpkin and cinnamon cravings!

My favorite spice to bake with is cinnamon. Hands down. No questions asked. If I could find ways to add it to more savory dishes, I would do that, too. There’s just something about the aroma and flavor that reminds me of good old-fashioned comfort. The smell of cinnamon reminds me of cozy sweaters, cool fall days, and scented candles. Even when it’s 95 degrees out, the spice is comforting to me.

So I guess it’s no surprise that snickerdoodles were my favorite cookie when I was younger. I loved the buttery base and sweet coating. Even though they’re really a sugar cookie in disguise, snickerdoodles were always magical to me.

And it wasn’t until years later that I learned that it was really just a sugar cookie, rolled in cinnamon and sugar. I remember being shocked, followed by an “ah-ha” moment. I mean, how is it that the cinnamon topping makes these cookies extra delicious?

So when I was dreaming of my next pumpkin creation, my mind automatically thought of snickerdoodles. Since I haven’t had these cookies in quite a while, I was long overdue.

And I’m not kidding when I say that these cookies bake up soft and thick! These cookies are easily the most fuffiest and softest ones that I’ve ever made. You’ll feel like you’re eating a little pillow of pumpkin-y cinnamon-y goodness. And let me tell you, that little pillow is cookie perfection!

Once the dough is well-chilled, it’s time to coat the cookies in some sugary goodness! The topping is a mixture of white sugar and pumpkin pie spice. It’s gives these Pumpkin-Doodle Cookies the most perfect, sugary coating. And since there is cinnamon in pumpkin pie spice, you can bet that these babies will smell amazing when they’re baking in your oven.

Looking for more pumpkin recipes? I’ve got you covered!

• Pumpkin Spice Granola
• Pumpkin Spice Cake with Pumpkin Cream Cheese Frosting
• Pumpkin Creme Brûlée
• Pumpkin Chocolate Chip Cookies

Pumpkin-Doodle Cookies

Yield: 36 cookies

Prep Time: 1 hour hr 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 1 hour hr 30 minutes mins

Soft, thick, and bursting with pumpkin pie spice and sugar, these Pumpkin-Doodle Cookies are full of pumpkin flavor. They're easy to make and the perfect fall treat to satisfy your pumpkin and cinnamon cravings!

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Ingredients

 

1x2x3x

• ▢ 1 cup unsalted butter, softened
• ▢ 1½ cups granulated sugar
• ▢ ½ cup pure pumpkin
• ▢ 2 teaspoons vanilla bean paste, or vanilla extract
• ▢ 1½ teaspoons baking powder
• ▢ 1 teaspoon pumpkin pie spice
• ▢ ½ teaspoon salt
• ▢ 1 egg
• ▢ 2⅔ cups all-purpose flour

FOR THE TOPPING

• ▢ ½ cup granulated sugar
• ▢ 1½ tablespoons pumpkin pie spice

Instructions

 

• In a large bowl, beat butter with an electric hand mixer or stand mixer with fitted paddle attachment until smooth and creamy.
• Add sugar, pumpkin, vanilla, baking powder, pumpkin pie spice, and salt. Beat until thoroughly combined. Add in egg and flour and mix thoroughly.
• Cover and chill dough for at least 1 hour (or up to 2 hours).
• Once dough is well-chilled, preheat oven to 350F. Line two baking pans with parchment paper or a silpat baking mat. Set aside.
• In a small bowl, combine sugar and pumpkin pie spice. Shape dough into 1½ inch balls and roll in sugar mixture.
• Place onto baking pan and bake for 12 minutes or until edges are set. Remove from oven and let cool for 5 minutes, then move to a wire rack to cool completely.

Notes

It is important to chill the dough for at least one hour to ensure that it becomes firm and cookies will bake up soft and fluffy. If you do not chill dough before baking, dough will be very sticky and cookies will come out flat.

Serving: 1g, Calories: 127kcal, Carbohydrates: 19g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 18mg, Sodium: 36mg, Potassium: 39mg, Fiber: 1g, Sugar: 11g, Vitamin A: 694IU, Vitamin C: 1mg, Calcium: 14mg, Iron: 1mg

Cuisine: American

Course: Dessert

Author: Gayle

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