1. Can I use pumpkin pie filling instead of pumpkin puree?

No, it's best to use plain pumpkin puree for this recipe. Pumpkin pie filling contains added spices and sugar, which can alter the taste and texture of the cookies.

2. How do I keep my pumpkindoodle cookies from spreading too much?

If you notice that your cookies spread too much, try adding an extra tablespoon of flour to the dough. This can help prevent them from flattening too much as they bake. Also, chilling the dough for 30 minutes before baking can help the cookies hold their shape.

3. Can I freeze pumpkindoodle cookie dough?

Yes! You can freeze the cookie dough. Portion out the dough into balls, roll them in the sugar-pumpkin spice mixture, and freeze them on a baking sheet. Once frozen, transfer them to a bag or container. When ready to bake, simply place them on a baking sheet and bake as usual, adding a minute or two to the baking time.

4. Can I make these cookies gluten-free?

Absolutely! To make gluten-free pumpkindoodle cookies, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure that your baking soda is also gluten-free, and you should have no problems with this swap.

Pumpkindoodle Cookies – The Perfect Fall Treat (No. 1 Recipe)

Name: Pumpkindoodle Cookies
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: American
Ingredients: 1/2 cup salted butter, softened; 1/2 cup margarine, softened; 1 1/4 cups granulated sugar; 1 egg; 2 tbsp pumpkin puree; 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; 1/4 cup granulated sugar (for coating); 1 heaping tsp pumpkin pie spice (for coating)

Description

Pumpkindoodle cookies are a delicious fall treat that combines the best of pumpkin flavor and snickerdoodle spices. These soft, chewy cookies are rolled in a sweet pumpkin spice sugar mixture, making them a perfect snack or dessert for the autumn season.

Ingredients

Scale

1/2 cup salted butter, softened
1/2 cup margarine, softened
1 1/4 cups granulated sugar
1 egg
2 tbsp pumpkin puree
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
1/4 cup granulated sugar (for coating)
1 heaping tsp pumpkin pie spice (for coating)

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Instructions

Preheat the oven to 350°F (175°C) and prepare a baking sheet with parchment paper or a silicone mat.
In a stand mixer, cream together the butter, margarine, and granulated sugar until fluffy.
Add the egg, pumpkin puree, corn syrup, and vanilla extract to the mixture and blend until smooth.
In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until the dough comes together.
Scoop out about 2 1/2 tablespoons of dough for each cookie, roll into a ball, and place it on the prepared baking sheet.
In a small bowl, mix the 1/4 cup sugar and pumpkin pie spice for coating. Roll each dough ball in the sugar mixture until fully coated.
Place the coated dough balls back on the baking sheet. Bake at 350°F (175°C) for 11-13 minutes, until the edges are golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

If the dough feels too sticky, add a tablespoon of flour at a time to help firm it up.
For a gluten-free version, substitute with a 1:1 gluten-free flour blend.
Store in an airtight container for up to 3 days, or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 230
Sugar: 19g
Sodium: 201mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0.2g
Carbohydrates: 32g
Fiber: 1g
Protein: 2g
Cholesterol: 23mg