Go Back

Pumpkindoodle Cookies

Pumpkindoodle cookies are pumpkin spice snickerdoodle-style cookies with a crinkled surface from baking soda and lots of cinnamon-sugar coating. You’ll get orange-tinted, crackly “doodle” edges by using extremely dry pumpkin puree and baking at 375°F for a short 10–12 minutes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.75 cup all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 0.5 tsp nutmeg
  • 0.5 tsp salt
Wet ingredients
  • 1 lb unsalted butter, softened
  • 1.25 cup granulated sugar
  • 0.25 cup pumpkin puree (blotted extremely dry)
  • 2 eggs
  • 1 tsp vanilla
For rolling
  • 0.33 cup sugar
  • 2 tsp cinnamon
  • 0.5 tsp pumpkin pie spice

Equipment

  • 1 sheet pan

Method
 

Prepare the pumpkin and preheat
  1. Blot the pumpkin puree between many layers of paper towels until extremely dry for a stronger crinkle.
  2. Preheat the oven to 375°F and line baking sheets so the dough can go in immediately after shaping.
Make the dough
  1. Beat the softened butter and granulated sugar until very light.
  2. Add the blotted pumpkin puree, then beat in the eggs and vanilla until smooth.
  3. Fold in the all-purpose flour, cream of tartar, baking soda, cinnamon, pumpkin pie spice, nutmeg, and salt until just combined.
Roll and bake
  1. Roll 1-1/2 tablespoon balls of dough in the cinnamon pumpkin sugar coating.
  2. Bake for 10–12 minutes at 375°F until the cookies are crinkled and set at the edges.
  3. Cool the cookies for 5 minutes on the pan to firm up before transferring.

Notes

Pro tip: the drier your pumpkin puree is after blotting, the more pronounced the crinkle during baking. Store airtight at room temperature up to 4 days, or refrigerate up to 7 days; freeze baked cookies up to 2 months. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend and keep the dry baking time the same.