Pumpkindoodles
photo by flower7
- Ready In:
- 22mins
- Ingredients:
- 13
- Yields:
-
5 dozen
- Serves:
- 60
ingredients
-
For the Cookies
- 887.21 ml all-purpose flour
- 7.39 ml baking powder
- 2.46 ml salt
- 4.92 ml ground cinnamon
- 2.46 ml ground nutmeg
- 236.59 ml unsalted butter, softened (save wrappers, see directions)
- 236.59 ml granulated sugar
- 118.29 ml brown sugar
- 177.44 ml pumpkin puree (not Pumpkin Pie filling!)
- 1 large egg
- 9.85 ml vanilla
-
Cookie Coating
- 118.29-177.44 ml granulated sugar
- 9.85 ml pumpkin pie spice (or use cinnamon, ginger and allspice)
directions
- In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside.
- 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.
- With the mixer on low speed add in the dry ingredients and mix just until incorporated.
- Cover and chill the dough for at least 1 hour.
- Preheat the oven to 350Ëš F. Line baking sheets with silicone baking mats or parchment paper.
- 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.
- 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.
- Bake the cookies for 10-12 minutes, or until just set and baked through.
- Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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! :)
RECIPE SUBMITTED BY
<p>I'm one of the original members of RecipeZaar and an active member in the old forums. I loved meeting so many wonderful people from across the globe in what were truly amazing forums and during events on the site which encouraged interaction. I miss those forums and am saddened that this is now just another recipe collection site. I will always come back here as I have so many recipes saved of my own and tried many gems. I hope you are able to find something you like.</p>