Can I freeze Pumpkindoodle Cookies?

Absolutely. You’ll get the best results freezing the fully baked cookies rather than the dough. Once they’re completely cool, place them in a sealed container or freezer bag. When ready to eat, allow them to return to room temperature—no reheating required.

Why did my Pumpkindoodle Cookies spread too much?

This often comes down to climate and dough temperature. In humid areas, flour absorbs less moisture, so adding a tablespoon or two more can help. Also, if your dough is too warm, it may spread too quickly in the oven. A short chill in the fridge solves this.

How can I get more pumpkin flavor in my cookies?

The key is quality pumpkin puree and possibly a bit more pumpkin pie spice. You can also add a pinch of ground cloves or nutmeg to deepen the flavor without overpowering the balance of the cookie.

Pumpkindoodle Cookies: Your New Favorite Fall Treat

Pumpkindoodle Cookies

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Pumpkindoodle Cookies are a fall-inspired treat that combines the chewy texture of a snickerdoodle with the warm, spiced flavor of pumpkin. Rolled in pumpkin spice sugar and baked to perfection, these cookies are soft in the center with crisp, golden edges.

Author: Elena
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Yield: 18 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1/2 cup salted butter, softened
1/2 cup margarine, softened
1 1/4 cups granulated sugar
1 egg
2 tablespoons pumpkin puree
2 tablespoons light corn syrup
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar (for coating)
1 heaping teaspoon pumpkin pie spice (for coating)

Instructions

Preheat the oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
In a large bowl, cream together the softened butter, margarine, and sugar until light and fluffy.
Add the egg, pumpkin puree, corn syrup, and vanilla extract, and mix until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Portion the dough into 2 1/2 tablespoon-sized balls and roll each ball until smooth.
In a small bowl, mix together 1/4 cup granulated sugar and 1 heaping teaspoon pumpkin pie spice.
Roll each dough ball in the spiced sugar mixture, pressing slightly to coat.
Place coated dough balls on the prepared baking sheets, spacing them 2 inches apart.
Bake for 13 minutes or until edges are golden and centers are set.
Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.

Notes

For more pumpkin flavor, use high-quality pumpkin puree and consider adding a pinch of extra pumpkin pie spice to the dough.
In humid climates, add 1–2 tablespoons of extra flour to prevent excess spreading.
Cookies freeze well after baking; allow to cool completely before storing in an airtight container.
Use a cookie scoop to ensure uniform size and even baking.

Find it online: https://www.recipebyelena.com/pumpkindoodle-cookies/