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 that’s where these Pumpkin-Doodle Cookies come in. Soft, thick, and bursting with pumpkin pie spice and sugar, these cookies are full of pumpkin flavor. They’re easy to make and the perfect fall treat to satisfy your pumpkin and cinnamon cravings.
If you love the classic snickerdoodle cookies as much as I do, then you need to try these Pumpkin-Doodle Cookies right now. Go. Run. Grab that pumpkin and get bakin’! I promise you will love the soft and fluffy texture and cozy pumpkin flavor.
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!
These Pumpkin-Doodle Cookies are a breeze to whip up.
But you knew that was coming, right? Simply mix together your dry ingredients, followed by the wet ingredients, and then stir to combine. It’s important that you chill the dough for at least an hour, otherwise you will have a very sticky mess on your hands, and the cookies will come out very flat. Trust me on this one!
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.
One bite of these Pumpkin-Doodle Cookies and you will have found your new favorite fall treat. Packed with cozy flavors and bursting with sweetness, I guarantee these cuties won’t last long in your house!
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
Ingredients
- 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.
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