Jump to Recipe Print RecipeAs the leaves begin to turn and the air grows crisp, there’s something magical about filling your kitchen with the smell of freshly baked treats. Enter my beloved Pumpkindoodle Cookies: a delightful twist on the classic snickerdoodle, merging the cozy flavors of pumpkin spice with that irresistible chewy texture. This recipe is not just quick to whip up; it’s also gluten-free and easily made vegan, ensuring everyone can join in on the autumnal festivities! Whether you’re hosting a gathering with friends or simply craving a quiet moment with a warm cookie and a cup of tea, these Pumpkindoodle Cookies deliver comfort and sweetness in every bite. Are you ready to indulge your senses and bring a piece of fall into your home? Let’s get baking! Why Are Pumpkindoodle Cookies a Must-Try? Warm, Cozy Flavors: The fusion of pumpkin spice and chewy cookie magic creates an irresistible treat that captures the essence of fall. Gluten-Free Option: Easily substitute with a gluten-free flour blend for those with dietary restrictions. Vegan-Friendly: Whether you opt for butter or a plant-based alternative, this recipe is versatile for everyone to enjoy. Quick and Easy: With straightforward steps, you’ll have these delicious cookies ready to share in no time! Perfect for Sharing: Ideal for gatherings or a cozy night in, these cookies will charm your family and friends alike. Try serving them with a warm cup of apple cider or explore variations like chocolate chips for a sweeter twist. The possibilities are endless! Pumpkindoodle Cookies Ingredients For the Cookies Canned Pumpkin Puree – Adds moisture and rich pumpkin flavor; ensure it’s pure pumpkin, not pumpkin pie filling. Granulated Sugar – Provides sweetness and helps the cookies to caramelize slightly. Brown Sugar – Contributes to the chewy texture and adds a hint of caramel flavor. Butter (or Plant-Based Alternative) – Creates a rich flavor; substitute with vegan butter for a dairy-free option. Flour – Gives structure; substitute with a gluten-free blend if desired. Baking Soda – Helps the cookies rise for a soft texture. Baking Powder – Enhances the lightness of the cookies. Cinnamon – Essential for that warm spice flavor; adjust for personal spice preference. Nutmeg – Complements the cinnamon, adding depth to the pumpkin spice profile. Eggs (or Flax Egg) – Binds the ingredients; for vegan versions, use 1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg. Step‑by‑Step Instructions for Pumpkindoodle Cookies Step 1: Preheat Your Oven Start by preheating your oven to 350°F (175°C). This temperature is essential for achieving that perfect balance of crispy edges and chewy centers in your Pumpkindoodle Cookies. Allow a few minutes for the oven to reach the desired heat while you prepare the dough so everything is ready for baking. Step 2: Mix Wet Ingredients Together In a large mixing bowl, combine 1 cup of canned pumpkin puree, 1/2 cup of softened butter (or plant-based alternative), 1/2 cup granulated sugar, and 1/2 cup brown sugar. Use a whisk or electric mixer to blend these ingredients until they are smooth and well-combined, creating a creamy mixture that brings the comforting flavors of fall to your kitchen. Step 3: Incorporate the Eggs Add in two eggs (or the equivalent flax egg mixture for a vegan version) to the pumpkin mixture. Mix until all ingredients are fully incorporated, creating a uniform consistency. The eggs play a crucial role in binding the dough while enhancing its richness, ensuring your Pumpkindoodle Cookies will be deliciously moist. Step 4: Blend the Dry Ingredients In a separate bowl, whisk together 2 cups of flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of salt. This combination of dry ingredients adds structure and flavor to your cookies. The aromatic spices will fill your kitchen with warmth, enhancing the fall essence of your Pumpkindoodle Cookies. Step 5: Combine Wet and Dry Mixtures Gradually add the dry mixture to the wet mixture, stirring gently until just combined. It’s important not to overmix, as that can lead to tough cookies. You want the dough to be thick yet slightly sticky, capturing the perfect balance for the chewy texture everyone loves in Pumpkindoodle Cookies. Step 6: Chill the Dough if Needed If your dough feels overly sticky, simply cover the bowl with plastic wrap and chill it in the refrigerator for about 30 minutes. Chilling helps firm up the dough, making it easier to handle and ensuring your Pumpkindoodle Cookies maintain their shape while baking. Step 7: Shape and Prepare for Baking Using a tablespoon-sized scoop, portion out the dough and roll the balls in a mixture of cinnamon and sugar if desired. Arrange the cookie dough balls on a parchment-lined baking sheet, leaving some space between each ball for spreading. This step ensures even baking and adds a lovely crunchy texture to the outside. Step 8: Bake the Cookies Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes. Keep a close eye on them—you’re looking for set edges and lightly golden tops. The centers might look soft, but they will firm up as they cool, resulting in perfectly chewy Pumpkindoodle Cookies. Step 9: Cool Before Serving Once baked, let the cookies cool on the baking sheet for about 5 minutes. This allows them to firm up slightly before transferring them to a wire rack. Allow the cookies to cool completely before serving or storing, inviting the delightful pumpkin spice aroma to fill your kitchen. Make Ahead Options These Pumpkindoodle Cookies are perfect for meal prep enthusiasts looking to save time during busy weeks! You can prepare the cookie dough up to 24 hours in advance by mixing all the wet and dry ingredients together and covering the bowl tightly with plastic wrap before refrigerating. If you prefer to freeze the dough, scoop dough balls onto a baking sheet, freeze them for about an hour until firm, and then transfer them to an airtight container for up to three months. When you’re ready to bake, simply place the frozen dough onto a baking sheet and add an extra minute or two to the baking time. This way, you can enjoy freshly baked Pumpkindoodle Cookies with minimal effort and just as much delicious flavor! Expert Tips for Pumpkindoodle Cookies Chill Dough: If the dough feels too sticky, chilling it for about 30 minutes will make it easier to shape and prevent overly spread cookies. Don’t Overmix: Gently combine the wet and dry ingredients until just mixed. Overmixing can lead to tougher Pumpkindoodle Cookies. Perfect Baking Time: Keep an eye on your cookies; they should have set edges and slightly soft centers. Remove them promptly to avoid overbaking. Use Parchment Paper: Line your baking sheet with parchment paper to prevent sticking and make cleanup a breeze. Adjust Spice Levels: Feel free to modify the amount of cinnamon and nutmeg according to your taste preferences for a personalized touch. How to Store and Freeze Pumpkindoodle Cookies Room Temperature: Keep your Pumpkindoodle Cookies in an airtight container at room temperature for up to 1 week, preserving their chewy texture and delightful flavor. Fridge: If you want them to last a bit longer, you can store cookies in the refrigerator for up to 2 weeks. Just make sure they’re in an airtight container to maintain freshness. Freezer: For long-term storage, freeze cookies in a single layer between sheets of parchment paper inside a resealable freezer bag. They can be kept for up to 3 months! Reheating: When you’re ready to enjoy your frozen Pumpkindoodle Cookies, simply thaw them at room temperature or pop them in the microwave for about 10-15 seconds for a warm, fresh-out-of-the-oven taste. Pumpkindoodle Cookies Variations & Substitutions Feel free to tailor your Pumpkindoodle Cookies to match your tastes or dietary needs with these delightful twists! Gluten-Free: Replace all-purpose flour with a gluten-free flour blend to create a perfectly chewy cookie with the same delicious flavor. Vegan: Swap butter for a plant-based alternative and use a flax egg to ensure everyone can enjoy these festive treats. Choco-Pumpkin Delight: Mix in 1 cup of chocolate chips for a sweetness that complements the pumpkin spice beautifully—it’s a crowd-pleaser! Nutty Add-ins: Fold in 1/2 cup of chopped walnuts or pecans for an enjoyable crunch and a hearty boost of flavor. Spicy Kick: Add a teaspoon of ground ginger or cloves along with the cinnamon to amp up the spice and warmth for those brisk fall days. Cream Cheese Swirl: After scooping the dough, create a small indentation and add a dollop of cream cheese frosting before baking for an indulgent surprise. Maple Sweetener: Replace granulated sugar with pure maple syrup for a unique flavor twist—just reduce the liquid in your recipe slightly to account for the syrup. Orange Zest: Incorporate the zest of one orange for a refreshing citrus note that complements the warm pumpkin spice wonderfully, enhancing every bite. For even more inspiration, consider pairing these cookies with a warm cup of apple cider or explore delightful recipes like the Chocolate Chip Cookies for a sweet variation of cookie goodness. You’re bound to fall in love with these seasonal treats! What to Serve with Pumpkindoodle Cookies As you bring the warmth of autumn into your home with these delectable treats, consider pairing them with delightful sides that complement their cozy flavors. Creamy Hot Chocolate: The richness of hot chocolate balances the soft, spicy notes of the cookies, creating a heavenly duo for chilly evenings. Apple Cider: This classic fall beverage, whether served hot or cold, enhances the pumpkin spice experience with its sweet and slightly tart flavor. Spiced Chai Latte: The warm spices in chai provide a comforting contrast to the chewy texture of the cookies, making it a perfect afternoon treat. Roasted Butternut Squash Soup: Creamy and hearty, this soup adds a savory note that harmonizes beautifully with the sweetness of the Pumpkindoodle Cookies. Nutty Granola Parfait: Layer yogurt with granola and seasonal fruits for a light yet fulfilling option that offers varied textures and a touch of sweetness. Pecan Pie Bars: For a dessert pairing that mirrors the fall flavors, these bars provide a rich, nutty contrast to the pumpkin cookies, enhancing the overall indulgence of your spread. Chai-Spiced Cheesecake: This creamy dessert echoes the warmth of spices used in the cookies, providing a decadent finish to your cozy meal. Cranberry Orange Spritzer: The bright, fizzy contrast of citrus and tart cranberry refreshes the palate while pairing well with the spices in the cookies. Pumpkindoodle Cookies Recipe FAQs What kind of pumpkin puree should I use? Absolutely! Make sure to choose canned pumpkin puree that is pure pumpkin and not pumpkin pie filling. The latter contains added sugars and spices, which can affect the taste and texture of your Pumpkindoodle Cookies. How should I store Pumpkindoodle Cookies to keep them fresh? Store your Pumpkindoodle Cookies in an airtight container at room temperature for up to 1 week. If you want to preserve them longer, they can also be kept in the refrigerator for up to 2 weeks in a sealed container to maintain their softness. Can I freeze these cookies? Yes, you can! To freeze your Pumpkindoodle Cookies, lay them in a single layer between sheets of parchment paper inside a resealable freezer bag. They will stay fresh for up to 3 months. When you’re ready to enjoy them, just thaw them at room temperature or pop them in the microwave for 10-15 seconds for a warm treat! What should I do if my cookie dough is too sticky? If you find your dough overly sticky, no worries! Simply chill it in the refrigerator for about 30 minutes. This will firm up the dough, making it easier to handle when shaping your cookies for baking. Are there any common allergies to consider with this recipe? Certainly! This pumpkin cookie recipe can be made vegan by substituting eggs with a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg). Also, if anyone has gluten sensitivities, use a gluten-free flour blend instead of regular flour. Always check ingredient labels if allergies are a concern. Can I adjust the spices in the recipe? Very much so! Feel free to modify the levels of cinnamon and nutmeg according to your personal preference. If you’re a spice lover, you might also consider adding ground ginger or cloves for an extra flavor kick in your Pumpkindoodle Cookies. Pumpkindoodle Cookies: Irresistibly Chewy and Spiced Just Right Pumpkindoodle Cookies are a delightful twist on the classic snickerdoodle, combining pumpkin spice flavors with a chewy texture, perfect for autumn. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 12 minutes minsChilling Time 30 minutes minsTotal Time 57 minutes mins Servings: 24 cookiesCourse: DessertsCuisine: AmericanCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cookies1 cup canned pumpkin puree Ensure it's pure pumpkin, not pumpkin pie filling.1/2 cup granulated sugar1/2 cup brown sugar1/2 cup butter (or plant-based alternative) Use vegan butter for a dairy-free option.2 cups flour Substitute with a gluten-free blend if desired.1 teaspoon baking soda1 teaspoon baking powder1 teaspoon cinnamon Adjust for personal spice preference.1/4 teaspoon nutmeg Complements the cinnamon.2 large eggs (or flax egg) For vegan version, use 1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg. Equipment mixing bowlWhiskelectric mixerbaking sheetparchment paper Method Step-by-Step Instructions for Pumpkindoodle CookiesPreheat your oven to 350°F (175°C).Combine pumpkin puree, softened butter, granulated sugar, and brown sugar in a mixing bowl. Mix until smooth.Add in eggs (or flax egg mixture) and mix until fully incorporated.Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a separate bowl.Gradually combine dry mixture with wet mixture, stirring gently.Chill the dough in the refrigerator for about 30 minutes if it feels overly sticky.Scoop tablespoon-sized portions of dough, roll them in cinnamon-sugar mixture if desired, and arrange on a baking sheet.Bake for 10-12 minutes until edges are set and tops are lightly golden.Cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. Nutrition Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 1000IUVitamin C: 1mgCalcium: 20mgIron: 1mg NotesStore cookies in an airtight container at room temperature for up to 1 week, in the fridge for 2 weeks, or freeze for up to 3 months. Tried this recipe?Let us know how it was!
