The first time I baked these was on a cool October afternoon, just before the trick-or-treaters arrived. The smell alone stopped my son mid-costume sprint. Something about warm spice, butter, and the faintest pumpkin sweetness feels like fall in cookie form. If you need a cookie that makes the kitchen feel like a hug, this is it.
Table of Contents
Why You’ll Love These Pumpkindoodle Cookies
These Pumpkin Snickerdoodle Cookies or “Pumpkindoodles” are the ultimate fall treat. They have a soft, chewy center and buttery, golden edges that crisp just right. With a whisper of pumpkin and a cinnamon-spiced sugar coating, they’re cozy, not cloying.
You’ll also love how quick they are. No chilling. No waiting. Just mix, roll, and bake in under 30 minutes.
Ingredients You’ll Need
For the Dough
- Salted butter (½ cup): Softened, adds rich, classic flavor
- Margarine (½ cup): Softened, helps with that chewy middle
- Granulated sugar (1¼ cups): Sweetens and creates those crisp edges
- Egg (1): Binds the dough and gives it structure
- Pumpkin puree (2 tbsp): Use plain puree, not pumpkin pie mix
- Light corn syrup (2 tbsp): Adds chewiness and shine
- Vanilla extract (1 tsp): Brings the flavors together
- All-purpose flour (2½ cups): Gives the cookies structure
- Baking soda (½ tsp): Helps them rise and spread slightly
- Salt (½ tsp): Balances the sweetness
For the Sugar & Spice Coating
- Granulated sugar (¼ cup): For a sparkly, crunchy crust
- Pumpkin pie spice (1 heaping tsp): Warming blend of cinnamon, nutmeg, ginger, and cloves
You can swap pumpkin pie spice with a homemade mix if needed.
How to Make Pumpkin Snickerdoodle Cookies (Pumpkindoodles)
Step-by-Step Instructions
- Preheat oven to 350°F. Line baking sheets with parchment or silicone baking mats.
- Cream together the softened butter, margarine, and sugar until smooth.
- Add in the egg, pumpkin puree, corn syrup, and vanilla. Mix until fully combined.
- Stir in flour, baking soda, and salt. The dough will be thick and soft.
- Scoop out 2½ tablespoon portions and roll them into balls.
- Mix the sugar and pumpkin pie spice in a small bowl.
- Roll each dough ball in the sugar-spice mix, or sprinkle it on top.
- Bake for 11 to 13 minutes, until edges are just golden.
- Let cookies cool on the pan for 5 minutes, then move to a wire rack.
Tips for Perfect Texture Every Time
Humidity can sneak up on your cookie dough. If the dough feels too soft or sticky, mix in one extra tablespoon of flour. That helps control spreading.
These cookies flatten slightly while baking. It’s a good thing. The crisp edges hug that soft, chewy middle perfectly.
Storage & Freezing Instructions
- Store in an airtight container at room temp for up to 3 days
- Freeze baked cookies (not dough) for best texture, up to 3 months
Just reheat frozen cookies in the microwave for 10 seconds if you like them warm and soft again.
Frequently Asked Questions (FAQ)
Why are my cookies spreading too much?
That could be due to humid air adding moisture to your dough. Add one extra tablespoon of flour to help it hold shape. Also, make sure your butter and margarine aren’t too soft.
Can I freeze the cookie dough?
You could, but it’s better to freeze the baked cookies. The texture stays soft and chewy that way. Dough with pumpkin tends to dry out when frozen raw.
Can I use only butter instead of butter and margarine?
You can, but the result will change. All-butter cookies may spread more and end up crispier. The margarine helps keep the center chewy while butter adds richness.
More Such Recipes
Craving more cozy cookie moments? Try these next:
- Soft Pumpkin Snickerdoodles for Fall Cookie Season
- Chewy Maple Pumpkin Cookies with Autumn Spice
- Pumpkin Cheesecake Snickerdoodles – A Gooey Twist
- Pumpkin Oatmeal Cream Pies for Cozy Cookie Moments
Pumpkin Snickerdoodle Cookies Recipe Card (Pumpkindoodles)
Print
Amazing Pumpkin Snickerdoodle Cookies (Pumpkindoodles)
- Total Time: 22 minutes
- Yield: 16 cookies
Description
Soft, chewy Pumpkin Snickerdoodle Cookies (aka Pumpkindoodles) with buttery crisp edges and cozy spice. The perfect fall treat with a quick bake time!
Ingredients
1/2 cup salted butter, softened
1/2 cup margarine, softened
1 1/4 cup granulated sugar
1 egg
2 tbsp pumpkin puree (not pumpkin pie filling)
2 tbsp light corn syrup
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
For the Sugar & Spice Coating:
1/4 cup granulated sugar
1 heaping tsp pumpkin pie spice
Instructions
1. Preheat oven to 350°F. Line baking sheet with parchment or silicone mat.
2. Cream together butter, margarine, and sugar until smooth.
3. Add egg, pumpkin puree, corn syrup, and vanilla; mix until fully combined.
4. Mix in flour, baking soda, and salt until dough forms.
5. Portion dough into 2 1/2 tbsp balls and roll into smooth rounds.
6. Mix sugar and pumpkin pie spice in a small bowl.
7. Roll each dough ball in the sugar-spice mixture or sprinkle it on top.
8. Bake for 11–13 minutes until edges are golden brown.
9. Cool on pan for 5 minutes, then transfer to wire rack.
Notes
For humid climates, add 1 extra tablespoon of flour to reduce spreading.
These cookies will flatten slightly during baking—this gives them crisp edges and chewy centers.
Store in an airtight container for up to 3 days at room temperature, or freeze baked cookies for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 19g
- Sodium: 201mg
- Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Protein: 2g
- Cholesterol: 23mg
Final Thoughts
If fall had a flavor, it might just be Pumpkindoodle. These cookies are warm, spiced, and just sweet enough. Whether you’re baking for a crowd or hoarding them for your afternoon coffee, they’ll fit the moment.
Let me know how yours turn out. Leave a comment, rate the recipe, or tag me on Pinterest at Kai Recipes or Facebook. I’d love to see your version.