Ingredients:
1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 cup granulated sugar (for rolling)
1 tablespoon ground cinnamon (for rolling)
Directions:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, combine pumpkin puree, sugar, vegetable oil, and eggs. Mix until smooth.
- In another bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Gradually add dry ingredients to the pumpkin mixture, stirring until a soft dough forms.
- In a small bowl, mix 1/4 cup sugar and 1 tablespoon cinnamon for rolling.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12 to 15 minutes, or until the cookies are set and slightly cracked on top.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Extra tips:
Use canned pumpkin puree for consistent moisture and flavor.
Chill the dough for 30 minutes before baking to reduce spread and keep a soft, thick center.
If your kitchen is warm, work with half the dough at a time and keep the rest chilled.
For uniform baking, rotate the sheets halfway through the bake, and use the same size scoop for all cookies.
These Pumpkindoodle Cookies deliver the cinnamon-sugar snap you expect from snickerdoodles with the gentle warmth of pumpkin spice. They’re quick, reliable, and bake up beautifully every time, whether you’re planning a fall party plate or just craving something cozy from the oven.