Get ready to transform your kitchen into a cozy autumn paradise with these irresistible Pumpkin Doodle Cookies! Imagine biting into a soft, pillowy cookie that captures the essence of fall in every single crumb - with a perfect blend of warm spices and pumpkin's rich, velvety texture. These aren't just cookies; they're a delectable journey through autumn's most beloved flavors that will have your family and friends begging for more. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver pure, comforting deliciousness that will become an instant seasonal favorite.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup pumpkin puree
- 1 cup sugar
- ½ cup butter, softened
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer on medium speed. This should take about 2-3 minutes.
- Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Beat until well combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt to ensure even distribution of the dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Optional: For a traditional snickerdoodle touch, roll the cookie dough balls in a mixture of cinnamon and sugar before placing on the baking sheet.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Room Temperature Matters: Ensure your butter, egg, and pumpkin puree are at room temperature for smoother mixing and better cookie texture.
- Don't Overmix: Mix the dough just until ingredients are combined to keep cookies tender and soft.
- Cinnamon Sugar Coating: For extra flavor and a classic snickerdoodle touch, roll cookie dough balls in a cinnamon-sugar mixture before baking.
- Consistent Size: Use a cookie scoop for uniform cookies that bake evenly.
- Cool Completely: Let cookies cool entirely on a wire rack to prevent soggy bottoms and maintain the perfect texture.
- Storage Tip: Store in an airtight container with a piece of bread to keep cookies soft for up to 5 days.
- Freezer-Friendly: You can freeze the cookie dough balls for up to 3 months, baking directly from frozen (just add 1-2 minutes to baking time).
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 2g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
