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Perfectly soft and chewy, this pumpkin snickerdoodle hybrid is the perfect fall cookie for any pumpkin lover and will have you in full Autumn mode in no time!
Ahhh fall!!! The season of fallen leaves, a crisp chill in the air, light sweaters and ALL things pumpkin! Pumpkin is just a go to fall flavor! In fact, pumpkin cookies are quintessentially a fall cookie. But then it dawned on me…so are snickerdoodles!
So I figured, why don’t I just double down on fall and create a pumpkindoodle! A pumpkin cookie with all the fall flavor that you want but treated like a snickerdoodle and rolled in sugar and pumpkin spice! And the results couldn’t be better!
Now I love pumpkin cookies, but sometimes they are a little too cakey for my linking. But, my friends, worry not! These pumpkindoodles are perfectly sweet and packed with pumpkin and spice, but they have the super soft and chewy texture that you want from a cookie!
In other words, these cookies are perfection!
Ingredients for Pumpkin Snickerdoodle Cookies
- Margarine– The combination of butter and margarine does something special to the texture of this cookie.
- Granulated Sugar– because this is a snickerdoodle based cookie, we will only use granulated sugar in this recipe, not brown sugar.
- Pumpkin Puree– You want pumpkin puree, NOT pumpkin pie filling!
- Corn Syrup– This will help give our cookies the chewy cookie texture we are looking for.
- Flour– all-purpose flour will do the trick!
- Baking Soda– We use baking soda instead of powder because we want the cookies to be more flat with a buttery crisp edge.
- Sugar and Pumpkin Spice– To roll the cookie dough in- this really takes it to a whole new pumpkin level.
How to Make Pumpkin Doodles
Preheat the oven to 350° F and prepare your cookie sheet with parchment paper or a silicone mat and set aside.
In a stand mixer, or in a bowl with a hand mixer, start by creaming together the butter, margarine and sugar until well combined. Then add the egg, pumpkin puree, corn syrup and vanilla and mix again.
Add the dry ingredients to the wet ones and stir until the dough just comes together, being careful not to overmix.
Portion the dough out into 2 1/2 tbsp portions. I use two scoops from my #50 scoop for each cookie. Of course you can make them bigger or smaller, but you will need to adjust the cooking time.
Roll the dough into a ball and place it on the prepared cookie sheet. Repeat this process with the remaining dough.
Create your sugar mixture my mixing the sugar and pumpkin spice together in a bowl. Gently take each dough ball and roll it around in the sugar mixture until each ball is thoroughly coated and return the balls to the cookie sheet. Alternatively, you can just sprinkle the mixture on top of the dough prior to baking.
Bake at 350° F for 11-13 minutes. The cookie will flatten, spread and the edges should start to turn golden brown when they are ready to come out of the oven.
After removing them from the oven, allow them to cool on the cookie sheet for 5 minutes before transferring them to a wire rack.
Cookies will store in an airtight container for 3 days or in the freezer for 3 months.
Why are my cookies spreading too much?
Surprisingly enough, climate has a lot to do with this. If you live in a super humid climate, you may need to add a few extra tbsp of flour to the dough to counteract all that extra moisture in your air and in your dough.
Can I freeze the cookie dough?
Yes, you can but to be honest, I actually prefer freezing the finished cookies! The dough has a tendency to dry out if frozen or refrigerated which make the finished cookies dry. I have found that if I bake, cool the cookies and then immediately freeze them, when I bring them back up to room temperature it is as if I had just baked them moments before.
More Fall Cookie Recipes
Pumpkin Spice- Sugar Mixture
- 1/4 cup granulated sugar
- 1 heaping tsp pumpkin pie spice
- Preheat the oven to 350° F. Line you baking sheet with parchment paper or a silicone baking mat. Set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the margarine, butter and sugar until well combined.
- Scrape the sides of the bowl and add in the egg, pumpkin puree, corn syrup, and vanilla extract. Mix until combined.
- Add the flour, baking soda and salt, mix until the dough forms.
- Portion the dough out into approx 2 1/2 tbsp portions. I use two scoops from my #50 scoop for each cookie. Roll into a ball and place on the prepared baking sheet. Repeat with the remaining dough.
- In a small bowl, combine the pumpkin pie spice and sugar mixture.
- Roll each ball of dough into the cinnamon sugar, pressing the mixture onto the cookie dough. Repeat with remaining dough.
- Bake at 350° for 11-13 minutes. The cookie will flatten, spread and the edges should start to turn golden brown when they are ready to come out of the oven.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
- Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.