Pumpkindoodle Cookies
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
Directions:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until creamy and well combined.
4. Add pumpkin puree, egg, and vanilla extract to the butter mixture and beat until smooth.
5. Gradually add dry ingredients to the wet ingredients, mixing just until combined.
6. Pour the 1/4 cup granulated sugar into a small bowl.
7. Using a tablespoon, scoop dough and roll into balls, then roll each ball in the sugar to coat.
8. Place the dough balls onto prepared baking sheets about 2 inches apart.
9. Bake for 12-15 minutes, or until edges are set and tops are slightly cracked.
10. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 180 kcal | Servings: 24 cookies
Tips:
Use canned pumpkin puree, not pumpkin pie filling, for best flavor and texture.
Chill dough for 30 minutes before baking to prevent cookies from spreading too much.