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Pumpkindoodle Cookies

Pumpkindoodle cookies are pumpkin-spice snickerdoodle hybrids with a crinkled surface formed during 375°F baking and rolled in cinnamon pumpkin sugar. The cookies stay tender inside thanks to softened butter and a carefully blotted, very dry pumpkin puree.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 70
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 Blot extremely dry for best crinkle.
  • 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
 

Blot and preheat
  1. Blot pumpkin puree between many layers of paper towels until extremely dry; the drier the better for crinkle.
  2. Preheat the oven to 375F and line baking sheets.
Mix the dough
  1. Beat softened butter and granulated sugar until very light.
  2. Add blotted pumpkin puree, then mix in eggs and vanilla until combined.
  3. Fold in all-purpose flour, cream of tartar, baking soda, cinnamon, pumpkin pie spice, nutmeg, and salt until no dry streaks remain.
Shape and bake
  1. Roll 1-1/2 tablespoon dough balls in the cinnamon pumpkin sugar coating (1/3 cup sugar, 2 teaspoons cinnamon, and 1/2 teaspoon pumpkin pie spice).
  2. Bake for 10-12 minutes at 375F until the edges set and the tops have crinkled.
  3. Cool for 5 minutes on the pan before moving them.

Notes

For the strongest crinkle, blot the pumpkin puree thoroughly—extra moisture prevents the classic crackled tops. Store in an airtight container for up to 4 days at room temperature; freeze baked cookies for up to 2 months. For a lighter option, swap half the granulated sugar for light brown sugar (still roll in cinnamon sugar) to keep flavor while slightly reducing the sweetness.