Pumpkindoodle Cookies

Pumpkindoodle cookies are pumpkin spice snickerdoodle-style cookies with a crinkled top and cinnamon-pumpkin sugar coating. The recipe uses blotted, very dry pumpkin puree to boost that signature crinkle texture.

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Prep Time 20

Cook Time 12

Total Time 32

Servings: 30 cookies

Course: Dessert

Cuisine: American

Calories: 210

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

Prep and preheat

Blot the pumpkin puree between many layers of paper towels until extremely dry for stronger crinkle. Preheat the oven to 375F and line baking sheets.

Make the dough

Beat the softened butter and granulated sugar until very light, then add the blotted pumpkin puree, eggs, and vanilla and mix until combined. Fold in the all-purpose flour, cream of tartar, baking soda, cinnamon, pumpkin pie spice, nutmeg, and salt just until no dry streaks remain.

Roll and bake

Roll 1-1/2 tablespoon dough balls in the cinnamon pumpkin sugar coating (sugar, cinnamon, and pumpkin pie spice). Bake at 375F for 10-12 minutes, until the cookies are crinkled at the edges and set in the center.

Cool

Cool the cookies for 5 minutes on the pan, then transfer to a rack to finish cooling.

Notes

For the best crinkle, dry the pumpkin puree very thoroughly—press it hard and blot longer rather than shorter. Store baked cookies in an airtight container at room temperature for up to 4 days; freeze baked cookies up to 2 months. If you need a dairy-free swap, use a 1:1 plant-based butter substitute (softened) to maintain the same texture.