Pumpkin-Doodle Cookies
Soft, thick, and bursting with pumpkin pie spice and sugar, these Pumpkin-Doodle Cookies are full of pumpkin flavor. They’re easy to make and the perfect fall treat to satisfy your pumpkin and cinnamon cravings!
Ingredients
- 1 cup unsalted butter softened
- 1½ cups granulated sugar
- ½ cup pure pumpkin
- 2 teaspoons vanilla bean paste or vanilla extract
- 1½ teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 egg
- 2⅔ cups all-purpose flour
- FOR THE TOPPING
- ½ cup granulated sugar
- 1½ tablespoons pumpkin pie spice
Instructions
- In a large bowl, beat butter with an electric hand mixer or stand mixer with fitted paddle attachment until smooth and creamy.
- Add sugar, pumpkin, vanilla, baking powder, pumpkin pie spice, and salt. Beat until thoroughly combined. Add in egg and flour and mix thoroughly.
- Cover and chill dough for at least 1 hour (or up to 2 hours).
- Once dough is well-chilled, preheat oven to 350F. Line two baking pans with parchment paper or a silpat baking mat. Set aside.
- In a small bowl, combine sugar and pumpkin pie spice. Shape dough into 1½ inch balls and roll in sugar mixture.
- Place onto baking pan and bake for 12 minutes or until edges are set. Remove from oven and let cool for 5 minutes, then move to a wire rack to cool completely.
Notes
It is important to chill the dough for at least one hour to ensure that it becomes firm and cookies will bake up soft and fluffy. If you do not chill dough before baking, dough will be very sticky and cookies will come out flat.
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