Description
Soft, thick, and bursting with cinnamon and sugar, these Pumpkin-Doodle Cookies are full of pumpkin flavor!
Ingredients
- 1 cup Unsalted Butter, Softened
- 1-½ cup White Sugar
- ½ cups Canned Pumpkin
- 2 teaspoons Vanilla Extract
- 1-½ teaspoon Baking Powder
- 1 teaspoon Pumpkin Pie Spice
- ½ Tablespoons Salt
- 1 Egg
- 2-⅔ cups All-purpose Flour
- FOR ROLLING THE COOKIES:
- ½ cups White Sugar
- 1-½ Tablespoon Pumpkin Pie Spice
Preparation
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 350ºF. Line 2 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 1 1/2 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. Enjoy!
Note: It is important to chill the dough for at least 1 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.
