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+ servings

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!
Prep Time1 hr 15 mins
Cook Time15 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: cookie recipe, pumpkin dessert
Servings: 36 cookies
Calories: 127kcal

Ingredients

  • 1 cup unsalted butter softened
  • cups granulated sugar
  • ½ cup pure pumpkin
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 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
  • 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.

Nutrition

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