Description
Pumpkin Cookie Butter Doodles are a cross between classic Snickerdoodles and soft spice cookies. Soft and chewy with lots of spice from the cookie butter. The omission of egg keeps them from becoming cake-like when baked.
Ingredients
- FOR THE COOKIES:
- ¼ cups Unsalted Butter, Melted, Browned And Cooled (see Note)
- ¾ cups Dark Brown Sugar
- ½ cups Cookie Butter (recommended: Trader Joe’s Or Biscoff Cookie Spread)
- 2 teaspoons Vanilla Extract
- 6 Tablespoons Canned Pumpkin Puree
- 1-½ cup All-purpose Flour
- ¼ teaspoons Salt
- ½ teaspoons Baking Soda
- ¼ teaspoons Baking Powder
- 1 teaspoon Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- FOR THE COATING:
- ¼ cups Sugar
- 1 teaspoon Cinnamon
Preparation
For the cookies:
Preheat oven to 350 F.
In a mixing bowl, cream the browned butter (see note), brown sugar, and cookie butter until smooth, about 2 minutes. Add the vanilla extract and pumpkin puree and mix until smooth.
In a separate bowl, combine the flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice. Add this into the wet ingredients and mix until just combined and a smooth ball forms. Cover the bowl with plastic wrap and place in the refrigerator for 1 hour.
Combine the coating ingredients in a shallow bowl or saucer. Roll the dough into 1” balls. Coat balls with cinnamon-sugar mixture and place them two inches apart on a lightly greased baking sheet. Slightly press the balls down with your hand.
Bake for 8 minutes until cookies are just set. They may look a little underdone but will continue to set as they cool. Remove from oven. Let the cookies rest on the baking sheet for 5 minutes once removed from the oven. Transfer to a wire rack to cool completely. Cookies will stay fresh in an airtight container at room temperature for up to 7 days.
Note: For the browned butter, melt it in a saucepan over medium heat, stirring continuously, just until it starts to turn a bit golden and smell nutty. Then immediately remove it from the heat.
