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    You are in: Home / Recipes / Pumpkindoodles Recipe
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    Pumpkindoodles. Photo by flower7

    1/1 Photo of Pumpkindoodles

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    HokiesMom's Note:

    Thanks to iewe for naming this recipe for me. Originally named Pumpkin Snickerdoodles I like her new name for it! Found this on Annie Eats Blog and tweaked the spices just a bit and the size to fit my needs. I received 5 dozen cookies using a small cookie scoop. Nice fluffy and soft cookie full of flavor. Hope you enjoy them too!

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    Serves: 60



    Units: US | Metric

    For the Cookies

    Cookie Coating


    1. 1
      In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside.
    2. 2
      In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated.
    3. 3
      With the mixer on low speed add in the dry ingredients and mix just until incorporated.
    4. 4
      Cover and chill the dough for at least 1 hour.
    5. 5
      Preheat the oven to 350Ëš F. Line baking sheets with silicone baking mats or parchment paper.
    6. 6
      Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough roll into a ball using a small (1") cookie scoop (about 1 heaping tablespoonful). Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet, spacing the dough balls 2-3 inches apart.
    7. 7
      Dip the bottom of a flat, glass in butter wrapper (from the butter in the recipe) to moisten, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Repeat as necessary.
    8. 8
      Bake the cookies for 10-12 minutes, or until just set and baked through.
    9. 9
      Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.

    Ratings & Reviews:

    • on November 15, 2011


      Yummy cookies! I ended up having to refrigerate the dough about 24 hrs and was afraid it would be too stiff but it worked out fine (in fact, I stuck it back in the fridge between batches so it wouldn't get too sticky/soft). For the sugar-spice coating I used 1/2 tsp allspice & 3/4 tsp ea ginger & cinnamon. I ended up with about half the sugar-spice left over but never fear - it will not go to waste! It will make a great cinnamon-sugar sub for toast! :) I found the dough a little too stiff and sticky to use my cookie scoop so just ended up portioning the dough balls with my hands. I ended up with exactly 5 dozen. Thanks for sharing the recipe! :)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pumpkindoodles

    Serving Size: 1 (21 g)

    Servings Per Recipe: 60

    Amount Per Serving
    % Daily Value
    Calories 84.3
    Calories from Fat 29
    Total Fat 3.2 g
    Saturated Fat 1.9 g
    Cholesterol 11.2 mg
    Sodium 30.8 mg
    Total Carbohydrate 12.9 g
    Dietary Fiber 0.2 g
    Sugars 6.8 g
    Protein 0.9 g

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