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Pumpkindoodle Cookies

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Deliciously soft and spiced cookies that combine pumpkin puree with cinnamon, nutmeg, and ginger, perfect for the fall season.

  • Author: recipesinc
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger (optional)
  • 1/4 tsp salt
  • 1/4 cup granulated sugar + 1 tsp cinnamon (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the pumpkin puree and egg until well combined.
  3. In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. Gradually mix the dry ingredients into the wet ingredients until just combined, avoiding overmixing.
  5. In a small bowl, mix the additional granulated sugar with 1 teaspoon of cinnamon for the topping.
  6. Use a cookie scoop or spoon to form balls of dough and roll them in the cinnamon sugar mixture.
  7. Place on the prepared baking sheet and bake for 10-12 minutes or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Store in an airtight container at room temperature for up to a week. Dough can be frozen for up to 3 months.

Nutrition

Find it online: https://daytasty.com/pumpkindoodle-cookies/