Name: Pumpkindoodle Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 42 min
Cuisine: American
Ingredients: 1 cup canned pumpkin puree (Ensure it’s pure pumpkin, not pumpkin pie filling.); 1/2 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup butter or plant-based alternative (Use vegan butter for a dairy-free option.); 2 cups flour (Substitute with a gluten-free blend if desired.); 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon cinnamon (Adjust for personal spice preference.); 1/4 teaspoon nutmeg (Complements the cinnamon.); 2 large eggs or flax egg (For vegan version, use 1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg.); Optional: Cinnamon-sugar mixture for rolling

Ingredients

1 cup canned pumpkin puree (Ensure it’s pure pumpkin, not pumpkin pie filling.)

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup butter (or plant-based alternative; use vegan butter for a dairy-free option)

2 cups flour (Substitute with a gluten-free blend if desired)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon (Adjust for personal spice preference)

1/4 teaspoon nutmeg (Complements the cinnamon)

2 large eggs (or flax egg; for vegan version, use 1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg)

Instructions

Step 1: Preheat your oven to 350°F (175°C).

Step 2: In a mixing bowl, combine pumpkin puree, softened butter, granulated sugar, and brown sugar. Mix until smooth.

Step 3: Add the eggs (or prepared flax egg mixture) and mix until fully incorporated.

Step 4: In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and a pinch of salt.

Step 5: Gradually add the dry mixture to the wet mixture, stirring gently to combine.

Step 6: If the dough feels overly sticky, chill it in the refrigerator for about 30 minutes.

Step 7: Scoop tablespoon-sized portions of dough, roll them in cinnamon-sugar mixture if desired, and arrange on a baking sheet.

Step 8: Bake for 10-12 minutes until the edges are set and the tops are lightly golden.

Step 9: Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a dairy-free version, use vegan butter or coconut oil instead of regular butter.

Adjust the cinnamon and nutmeg quantities to suit your spice preference.

Try adding a handful of chocolate chips or chopped nuts for extra texture and flavor.

To make flax eggs, mix 1 tablespoon ground flaxseed with 2.5 tablespoons water per egg and let sit for 5 minutes.

Rolling cookies in cinnamon sugar before baking adds a sweet, crunchy coating that enhances flavor.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin can be used if cooked and pureed properly until smooth. Make sure to drain excess moisture to avoid overly wet dough.

How can I make these cookies vegan?

Replace butter with a plant-based alternative and substitute eggs with flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg), allowing the mixture to thicken before adding to the dough.