Description

Soft, chewy, and packed with warm fall spices, these Pumpkindoodle Cookies combine the cozy flavors of pumpkin and cinnamon-sugar for the ultimate autumn treat.

Ingredients

1/2 cup unsalted butter, softened

1/2 cup pumpkin purée (not pumpkin pie filling)

3/4 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg yolk

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

For Rolling:

1/4 cup granulated sugar

1 teaspoon ground cinnamon

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Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter, pumpkin purée, brown sugar, and granulated sugar until smooth.
Mix in the egg yolk and vanilla extract until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
In a small bowl, mix the granulated sugar and cinnamon for the coating.
Scoop tablespoon-sized portions of dough, roll into balls, and coat them in the cinnamon-sugar mixture.
Place dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, until the edges are set but centers still look slightly soft.
Let cookies cool on the baking sheet for a few minutes before transferring to a cooling rack.

Notes

Don't overbake to keep cookies soft.

Use pumpkin purée, not pumpkin pie filling.

Chill the dough for thicker cookies.

Can substitute individual spices with pumpkin pie spice.

Cookies freeze well for up to 2 months.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 9g
Sodium: 65mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0.5g
Protein: 1g
Cholesterol: 15mg