Pumpkindoodle Cookies – To Add to Your Pumpkin Spice Craze

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Pumpkindoodle CookiesWhat happens when a Snickerdoodle and a Pumpkin cookie get together and have a baby? A Pumpkindoodle cookie and man are they good. My experimenting paid off, so much so that my family ate the first batch I made before I could take pictures of them. How heartbreaking to have to make more….really kill me now. 

I literally combined the aspects of the two cookies together to make them. Adding in some pumpkin and substituting cinnamon for Pumpkin Pie Spice. Pumpkindoodle Cookies

Aren’t they beautiful? They will go fast, I promise you that. Let’s get started! Pumpkindoodle Cookies

Combine butter, shortening, sugar, vanilla extract, pumpkin and eggs in a bowl or your mixer. Pumpkindoodle Cookies

In one bowl mix all of your dry ingredients together. Blend flour, cream of tarter, salt, and baking soda. In one batch I used whole wheat flour and the other I used all purpose flour and I think they came out better with the all purpose flour. Blend your dry mix into the wet mix.Pumpkindoodle Cookies

In a round bowl mix turbinado sugar and pumpkin pie spice together. You will need a cup of water to wet your hands between each cookie. Unlike regular Snickerdoodle cookies, the pumpkin makes these cookies very “wet” or “gooey” so rolling the dough into balls will be easier if you wet your hands first. You then can roll the dough into a ball and then coat it in the sugar / pumpkin spice mixture. Pumpkindoodle Cookies - Pumpkin spice



Pumpkindoodle Cookies

5 from 4 votes
Print Pin Rate
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Servings 24

What you will need

  • 1/2 cup butter softened
  • 1/2 cup shortening
  • 1 1/2 Cup white sugar
  • 2 eggs
  • 1/2 cup pumpkin puree
  • 2 teaspoons vanilla extract
  • 2 3/4 Cup all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • Sugar coating
  • 2 tbsp turbinado sugar
  • 1 tbsp Pumpkin Spice


  • Preheat oven to 350 degrees
  • Mix eggs, butter, shortening, sugar, vanilla extract, and pumpkin puree until blended.
  • Mix flour, cream of tarter, baking soda and salt in a separate bowl.
  • Slowly mix the dry ingredients into the wet ingredients until well blended.
  • In a round bowl mix turbinado sugar and pumpkin pie spice.
  • Wet hands and roll dough into a ball. (about 1 tbsp)
  • Drop ball into sugar/spice mix and swirl around in the bowl to coat the dough.
  • Place on cookie sheet.
  • Bake for 10-15 minutes.
  • Let cool completely on a cooling rack.
  • Enjoy


You will more than likely need more sugar and pumpkin spice depending on how big your cookies are or you may just want more pumpkin spice like me.
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Meghan Cooper is a writer, content creator, movie critic, and geek living in Atlanta, Ga. She loves movies, traveling, and lots of coffee. Member of the Southeastern Film Critics Association, Georgia Film Critics Association, and Atlanta Film Critics Circle.

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