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To make these tasty Pumpkindoodle Cookies, you will need: - 1 cup pumpkin puree - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup unsalted butter, softened - 1 large egg - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1/2 cup cinnamon sugar (for rolling) These ingredients create a soft and flavorful cookie with a hint of fall. You can customize your cookies with these fun add-ins: - Chopped nuts (like pecans or walnuts) - Chocolate chips for a sweet twist - Cream cheese frosting for a rich touch - A sprinkle of sea salt to enhance flavors These options let you play with flavors and textures, making each batch unique. Check your pantry for these common items: - Granulated sugar - Brown sugar - All-purpose flour - Baking soda - Ground spices like cinnamon and nutmeg - Vanilla extract Using these pantry staples makes it easy to whip up Pumpkindoodle Cookies anytime. Start by gathering your ingredients. You will need: - 1 cup pumpkin puree - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup unsalted butter, softened - 1 large egg - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1/2 cup cinnamon sugar (for rolling) Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps the cookies not stick. In a large bowl, combine softened unsalted butter, granulated sugar, and brown sugar. Use a hand mixer or stand mixer to cream them. Mix until the mixture is light and fluffy. Next, add pumpkin puree, egg, and pure vanilla extract. Mix well until you see no lumps. In a separate bowl, whisk together all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. This step helps distribute the flavors evenly. Slowly add the dry mix into the wet mix. Stir gently until just combined. Don't overmix; it can change the cookie's texture. Use a cookie scoop or spoon to portion the dough into balls. Roll each ball in cinnamon sugar until fully coated. This gives a sweet finish to each cookie. Place the coated balls on the baking sheet, leaving space between them. Bake the cookies for 10-12 minutes. Look for lightly golden edges. The centers may seem soft, but they will firm up as they cool. Let the cookies sit on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious pumpkindoodle cookies! To get the best texture, start with softened butter. This helps the sugars blend well, making a nice cream. Mix until it’s light and fluffy. When you add the flour, stir gently. Overmixing can make your cookies tough. Aim for a soft dough that feels a bit sticky. One mistake I see often is using cold butter. Cold butter won't cream properly, leading to dense cookies. Another pitfall is rolling the dough too small. Make sure to use enough dough for each cookie to puff up nicely. Lastly, don’t skip cooling on the rack. This step helps the cookies hold their shape. To boost the flavor, try adding chocolate chips or nuts. White chocolate or pecans pair well with pumpkin. You can also add a hint of maple syrup for extra sweetness. If you enjoy spice, consider adding allspice or cloves. These small changes can elevate your cookies to a new level. {{image_4}} To make gluten-free Pumpkindoodle cookies, swap the all-purpose flour for a gluten-free blend. Many blends work well, but look for one that includes xanthan gum for better texture. Use 2 cups of this blend just like regular flour. The cookies will still be soft and tasty. For a vegan version of these cookies, replace the egg with a flax egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. Use vegan butter instead of unsalted butter, and make sure your vanilla extract is alcohol-free. Feel free to get creative with flavors! Add chocolate chips, chopped nuts, or dried fruit to the dough. For a spicier twist, add more ginger or a pinch of cloves. You can even experiment with flavored extracts like almond or maple. Each variation brings a new taste to your delicious cookies! To keep your pumpkindoodle cookies fresh, store them in an airtight container. This helps lock in moisture. Place parchment paper between layers to avoid sticking. Keep the container at room temperature for up to a week. If you want them to last longer, consider freezing. Freezing pumpkindoodle cookies is easy. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. After that, transfer the cookies to a freezer bag. Be sure to remove as much air as possible. They can stay frozen for up to three months. To maintain freshness, avoid exposing cookies to air. If you live in a humid area, add a slice of bread to the container. The bread helps absorb moisture. Also, keep the cookies away from strong smells in your kitchen. They can absorb unwanted odors. Enjoy your delicious pumpkindoodle cookies at their best! Yes, you can use fresh pumpkin. Just cook and puree it first. Fresh pumpkin adds a nice taste. Make sure to drain any excess moisture. This helps keep your cookies from getting too wet. Check the edges of the cookies. They should be golden brown. The centers may look soft. This is fine as they will firm up while cooling. If you press gently, they should bounce back. These cookies pair well with warm apple cider. You can also serve them with a scoop of vanilla ice cream. A cup of tea or coffee works great too. Enjoying them warm enhances their flavor. Yes, you can add nuts or chocolate chips. Chopped walnuts or pecans add crunch. Chocolate chips give a sweet twist. Just mix in about half a cup when you add the dry ingredients. Store your cookies in an airtight container. They stay fresh for about one week. You can also keep them at room temperature. For longer storage, use the freezer method. Yes, you can make the dough ahead. Chill it in the fridge for up to three days. When ready, scoop and roll the cookies. This saves time on busy baking days. You can save leftover cinnamon sugar. Store it in a small jar with a lid. Use it for topping other baked goods or oatmeal. It adds a sweet touch to many dishes. In this article, I shared how to make tasty Pumpkindoodle cookies. You learned about the main ingredients and optional toppings. I gave you clear steps for prepping, mixing, and baking. Useful tips helped you avoid common mistakes and improve texture. We explored gluten-free and vegan options too. Finally, I covered how to store and freeze your cookies. Enjoy these cookies fresh or share them with friends!

Pumpkindoodle Cookies

Delight in the flavors of fall with these scrumptious Pumpkindoodle Cookies! Made with creamy pumpkin puree and a blend of warm spices, these cookies are soft, chewy, and rolled in cinnamon sugar for a sweet finish. Perfect for sharing or enjoying with a hot drink, this easy recipe takes just 25 minutes from start to finish. Click through to discover the full recipe and transform your baking experience! Enjoy the taste of autumn today!
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Ingredients
  

1 cup pumpkin puree

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup unsalted butter, softened at room temperature

1 large egg

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup cinnamon sugar (for rolling)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

    In a large mixing bowl, add the softened unsalted butter, granulated sugar, and packed brown sugar. Using a hand mixer or a stand mixer, cream these ingredients together until the mixture is light, fluffy, and evenly combined.

      Next, incorporate the pumpkin puree, egg, and pure vanilla extract into the creamed butter and sugars. Mix well until all the wet ingredients are thoroughly combined.

        In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. This ensures even distribution of the leavening agent and spices in the dough.

          Gradually add the dry mixture into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of your cookies.

            Using a cookie scoop or a spoon, portion out the dough into balls. Roll each ball in the cinnamon sugar until fully coated, ensuring that each cookie gets a nice dusting for that sweet and spicy finish.

              Place the coated cookie dough balls on the prepared baking sheet, leaving a few inches of space between each to allow for spreading during baking.

                Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden brown. The centers may still appear soft, which is perfectly fine as they will firm up while cooling.

                  Once baked, let the cookies cool on the baking sheet for about 5 minutes to set. Then, transfer them gently to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 24 cookies

                      - Presentation Tips: For an enticing display, arrange the cooled cookies on a decorative serving plate. Lightly dust the tops with additional cinnamon sugar to enhance their appearance. For a delightful pairing, serve with a steaming cup of warm apple cider to complete the cozy treat experience!