Pumpkindoodle Cookies Recipe – Easy Fall Sugar Cookies You’ll Love

Posted on August 22, 2025

The scent of warm, cinnamon-laced cookies wafting through my kitchen instantly sends me into full-on autumn mode. You know that feeling when the leaves start to crunch under your boots and you crave something cozy, sweet, and a little bit nostalgic? That’s exactly what happened the first time I baked these Pumpkindoodle Cookies. Honestly, I stumbled onto this recipe by accident. I was out of regular snickerdoodle ingredients, had a can of pumpkin puree begging to be used, and well, the rest is delicious cookie history.

I’ve been making these easy fall sugar cookies for friends, family, and anyone who shows up at my door (sometimes even the delivery guy gets lucky!). There’s just something about the combination of pumpkin and cinnamon-sugar that feels like a warm hug on a crisp day. If you love classic snickerdoodles but want something with a seasonal twist, these Pumpkindoodle Cookies are your answer.

They’re soft, chewy, and perfectly spiced—basically, the cookie version of your favorite pumpkin latte. I’ve tested this recipe at least a dozen times, tweaking the ratios until the texture was spot on. As a longtime home baker, I can tell you these cookies are simple enough for beginners but tasty enough to impress even the pickiest eaters. Whether you’re baking for a fall party or just because you need a little pick-me-up, this pumpkindoodle cookies recipe is a must-make.

Why You’ll Love This Recipe

Quick & Easy: These cookies come together in just about 30 minutes, so you don’t have to spend all afternoon in the kitchen!
Simple Ingredients: The recipe uses pantry staples—no fancy shopping trips required. Chances are, you’ve got everything you need right now.
Perfect for Autumn Gatherings: Whether it’s a fall potluck, Halloween party, or Thanksgiving dessert table, these cookies fit right in.
Crowd-Pleaser: I’ve served these to kids, adults, and even my hard-to-please neighbor—every time, they disappear fast.
Unbelievably Delicious: The pumpkin makes these cookies extra soft and gives them that perfect, chewy bite. The cinnamon-sugar coating? Totally irresistible.

What sets this pumpkindoodle cookies recipe apart is the texture—thanks to real pumpkin puree, you get a moist, fluffy cookie every time. I blend a touch of cream of tartar in, just like classic snickerdoodles, which gives a subtle tang and helps with the signature chewy texture. The flavor is a blend of pumpkin pie spice and cinnamon, and let’s face it, that’s pretty much fall in every bite.

It’s not just the taste, though. These cookies are comforting in a way that only homemade treats can be. You close your eyes after the first bite, and suddenly, you’re a kid again, watching leaves swirl outside the window. Plus, they’re easy enough that you can whip up a batch for unexpected guests or a late-night craving—no stress, maximum coziness.

If you want a fall cookie that’s more than just “pumpkin-flavored everything,” this is it. The pumpkindoodle cookies recipe brings together all the best parts of autumn baking—warm spices, seasonal pumpkin, and that classic sugar cookie vibe. Trust me, your cookie jar will never be the same!

Ingredients Needed

This pumpkindoodle cookies recipe uses simple, wholesome ingredients—think classic sugar cookie meets pumpkin pie. Here’s what you’ll need:

For the cookie dough:
- 1/2 cup (113g) unsalted butter, softened (adds richness and helps with chewiness)
- 1 cup (200g) granulated sugar
- 1/4 cup (60g) packed brown sugar (for slight molasses flavor)
- 1/3 cup (80g) pumpkin puree (not pumpkin pie filling—pure pumpkin only!)
- 1 large egg, room temperature
- 2 tsp pure vanilla extract
- 2 cups (250g) all-purpose flour (substitute gluten-free blend if needed)
- 1 1/2 tsp cream of tartar (gives that classic tang and chewy texture)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice (or mix 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves)
- 1/2 tsp ground cinnamon
For the cinnamon-sugar coating:
- 1/4 cup (50g) granulated sugar
- 1 1/2 tsp ground cinnamon

If you want to use alternative ingredients, here are some tips from my own kitchen experiments:

Butter: Swap in vegan butter for a dairy-free option. I’ve tried Earth Balance with great results.
Flour: Almond flour can work for a gluten-free batch (cookies will be softer and slightly more crumbly).
Pumpkin: If you’re out, sweet potato puree works in a pinch and gives a similar vibe.
Spices: Adjust pumpkin pie spice to taste; sometimes I add extra cinnamon for more punch.

I usually reach for Libby’s pumpkin puree because it’s not too watery, but homemade works too—just strain off excess moisture. For the cream of tartar, McCormick is reliable. If you’re making these for someone with allergies, check all labels carefully, especially for baking powder and spice blends. You can easily mix your own pumpkin pie spice if you don’t have a store-bought one.

When it comes to sugar, I’ve tested with coconut sugar for a slightly caramel flavor, but it does make the cookies darker and a little less sweet. Feel free to play around—these cookies are forgiving!

Equipment Needed

Mixing bowls: At least two—one for wet, one for dry ingredients. Glass or stainless steel work best for keeping things cool.
Electric mixer: Stand or handheld, to cream the butter and sugars (I’ve done it by hand, but it gets tiring fast!).
Spatula and whisk: For folding the dough and mixing spices. Silicone spatulas are my go-to—they scrape every bit from the bowl.
Measuring cups and spoons: Both US and metric if you want to be ultra-precise.
Baking sheets: Standard rimmed sheets lined with parchment paper for easy cleanup and perfect cookie bottoms.
Cookie scoop: Optional, but makes portioning dough way easier. A spoon works too if you don’t have one.
Wire cooling rack: Helps the cookies firm up and stay chewy.

If you don’t have an electric mixer, a sturdy wooden spoon and some elbow grease will do (but be prepared for a workout!). I’ve baked these on silicone mats and parchment—both prevent sticking, but parchment gives slightly crispier edges. For budget-friendly options, check thrift stores for mixing bowls or racks. Always wash and dry your equipment well, especially if you use nonstick tools—sticky dough can be tough to clean off if left too long!

Preparation Method

Prep your ingredients: Pull out butter and egg to bring them to room temperature (about 30 minutes). Measure pumpkin puree and set aside. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream butter and sugars: In a large mixing bowl, combine 1/2 cup (113g) unsalted butter, 1 cup (200g) granulated sugar, and 1/4 cup (60g) brown sugar. Beat with an electric mixer on medium speed for 2-3 minutes, until light and fluffy. The mixture should look pale and airy—don’t rush this step, it helps the cookies rise.
Add wet ingredients: Beat in 1/3 cup (80g) pumpkin puree, 1 large egg, and 2 tsp vanilla extract. Mix until smooth and fully incorporated. The dough may look a little orange (that’s perfect!).
Mix dry ingredients: In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 1 1/2 tsp cream of tartar, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp pumpkin pie spice, and 1/2 tsp cinnamon. Make sure to blend well so the spices are evenly distributed.
Combine: Slowly add the dry ingredients to the wet mixture, mixing on low speed just until combined. Don’t overmix—stop when you no longer see streaks of flour. The dough will be soft and slightly sticky.
Chill the dough (optional but recommended): Cover and chill for 15-30 minutes if you want thicker cookies. The dough will firm up, making it easier to scoop and roll.
Prepare cinnamon-sugar coating: In a small bowl, mix 1/4 cup (50g) granulated sugar with 1 1/2 tsp ground cinnamon.
Shape cookies: Use a cookie scoop or spoon to portion out 1.5 tbsp (about 28g) dough balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
Arrange on baking sheets: Place coated dough balls about 2 inches (5cm) apart—these cookies do spread a bit.
Bake: Bake for 10-12 minutes at 350°F (175°C) until the edges are set and the centers look slightly puffy. They’ll look soft but will firm up as they cool. If you notice the cookies are browning too quickly, rotate the sheets halfway through.
Cool: Let cookies sit on the baking sheet for 5 minutes before transferring to a wire rack. They’ll finish setting up as they cool.

Troubleshooting tips: If your dough is too sticky, add 1-2 tbsp extra flour. If cookies spread too much, chill dough longer. For perfectly chewy pumpkindoodle cookies, avoid overbaking—the centers should look just set when you pull them out. And don’t worry if your first tray isn’t picture-perfect; the cinnamon-sugar hides a lot of imperfections!

Personal tip: I like to bake one test cookie first to check spreading and texture. Adjust flour or chill time as needed before baking the whole batch.

Cooking Tips & Techniques

Here’s where the magic happens! After making these pumpkindoodle cookies more times than I can count, I’ve picked up a few tricks:

Don’t skip room temp ingredients: Butter and eggs at room temp blend better, giving a lighter, fluffier texture.
Chilling the dough: Chilling is optional, but it’s a game-changer for thicker, chewier cookies. If you’re in a rush, pop it in the freezer for 10 minutes instead.
Even coating: Roll the dough balls thoroughly in the cinnamon-sugar for that signature snickerdoodle crust. I sometimes double-dip for extra crunch.
Watch your oven: Every oven is different! Rotate your sheets at the halfway mark for even baking. If your cookies are browning unevenly, check your oven temp with an oven thermometer.
Consistency matters: Use a cookie scoop for uniform cookies. If you don’t have one, a tablespoon measure does the job.

I’ve made the mistake of overmixing once (resulted in tough cookies—yikes!). So go easy after adding the flour. Another tip? Start checking at the shorter bake time; pumpkin makes cookies appear softer, but they’re done when the edges feel firm and the center looks slightly underbaked. Trust me, they’ll firm up as they cool.

Multitasking: While the dough chills, prep your baking sheets and cinnamon-sugar. It makes the whole process smoother. And if you’re baking for a big group, stagger your batches—fresh cookies always win!

Variations & Adaptations

One of the best parts about this pumpkindoodle cookies recipe is how easy it is to tweak. Here are my favorite spins:

Gluten-Free: Swap all-purpose flour for your favorite gluten-free blend (I like King Arthur’s). The cookies will be a bit softer but still delicious.
Vegan: Use dairy-free butter and replace the egg with a flaxseed egg (1 tbsp ground flax + 2.5 tbsp water). I’ve tried this and it works surprisingly well—just a little less lift.
Chocolate Chip Twist: Add 1/2 cup (85g) mini chocolate chips to the dough before rolling. Pumpkin and chocolate are a match made in fall heaven.
Nutty Crunch: Stir in 1/2 cup (55g) chopped pecans or walnuts for extra texture (especially good if you like classic autumn flavors).
Spice it up: Add a pinch of cayenne or extra ginger for a little kick. I tried this once and the cookies had a subtle warmth that was a big hit!

For those with allergies, always check your baking powder and spice blends—they sometimes contain gluten or other allergens. You can bake these as bars (just press into an 8×8 pan and bake for 18-20 minutes) if you’re short on time. And if you want a lighter sugar coating, reduce the cinnamon-sugar by half. These cookies are all about making them your own!

Serving & Storage Suggestions

I love serving pumpkindoodle cookies fresh out of the oven when they’re warm and gooey, but they’re just as good at room temperature. Stack them on a pretty plate, sprinkle with extra cinnamon-sugar, and watch them vanish. If you’re feeling fancy, pair with a mug of spiced chai or hot apple cider—it’s ridiculously comforting.

For storage, let cookies cool completely, then pop them in an airtight container. They stay soft for up to 5 days at room temp. If you want to keep them longer, freeze in layers with parchment between each cookie (they defrost in 20 minutes flat!). Reheat in the microwave for 10 seconds if you want that fresh-baked feel.

The flavors deepen after a day or two—the pumpkin and spices meld together, making each bite even better. Honestly, these cookies are perfect for gifting, too. They hold up well and taste amazing even after a few days. Just don’t be surprised if they’re gone before you get the chance to store them!

Nutritional Information & Benefits

Each pumpkindoodle cookie (based on a batch of 24) has approximately:

Calories: 110
Fat: 4g
Carbs: 17g
Protein: 1g
Sugar: 9g

The pumpkin puree adds vitamin A, fiber, and antioxidants—so you’re getting a little boost along with your treat. If you use alternative flours or sugars, carbs and calories will vary. These cookies are nut-free as written, dairy-free adaptable, and easy to make gluten-free. Just double-check all ingredients if allergies are a concern.

As someone who tries to keep snacks on the lighter side, I love that these cookies aren’t overloaded with butter or oil. They’re sweet but not excessive, making them a great choice for an after-school snack or post-dinner treat.

Conclusion

If you’re looking for the ultimate fall sugar cookie, this pumpkindoodle cookies recipe is it. The combination of pumpkin, spices, and classic snickerdoodle texture delivers everything you want in a seasonal treat—comfort, flavor, and pure cookie joy. Plus, it’s endlessly customizable, so you can tweak it to fit your taste or dietary needs.

I keep coming back to these cookies every autumn, and honestly, they never disappoint. Make them once, and you’ll see why they’re a favorite in my family (and probably soon in yours). Give them a go, share your own twist, and let me know how yours turn out!

Drop a comment below with your favorite variation, pin this recipe for later, and share with your fellow cookie lovers. Happy baking, and may your kitchen always smell like cinnamon and pumpkin!

Frequently Asked Questions

Can I make pumpkindoodle cookies ahead of time?

Absolutely! You can prepare the dough up to two days ahead and chill it in the fridge. Just let it sit at room temp for 10 minutes before scooping and baking.

Do I have to chill the dough?

Nope! Chilling is optional. It does help with thicker cookies, but if you’re in a rush, you can bake right away—the cookies will still be soft and chewy.

Can I freeze pumpkindoodle cookies?

Yes, both the dough and baked cookies freeze well. Scoop dough balls, freeze on a tray, then store in a bag. Bake from frozen, adding 1-2 extra minutes to the bake time.

What if I don’t have pumpkin pie spice?

No problem! Mix 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp cloves. It’s basically the same thing and works perfectly in this recipe.

How do I make these cookies vegan?

Swap the butter for vegan butter and the egg for a flaxseed egg (1 tbsp ground flax + 2.5 tbsp water). I’ve tested this—works great!

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