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