Description

Pumpkindoodle Cookies are a delightful fall treat combining the warm spices of cinnamon and nutmeg with the moist richness of pumpkin puree. These soft and fluffy cookies have a perfect balance of sweetness and spice, making them an ideal seasonal snack or dessert. With options for vegan and gluten-free adaptations, these cookies are accessible to a variety of dietary preferences.

Ingredients

Scale

Main 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

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cookies once the dough is prepared.
Mix Wet Ingredients: In a mixing bowl, combine the pumpkin puree, softened butter, granulated sugar, and brown sugar. Mix until the mixture is smooth and creamy.
Add Eggs: Incorporate the eggs or the prepared flax egg mixture into the wet ingredients, stirring until fully blended.
Prepare Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and a pinch of salt to ensure even distribution of spices and leavening agents.
Combine Mixtures: Gradually add the dry mixture to the wet mixture, stirring gently until a consistent dough forms.
Chill Dough: If the dough feels overly sticky, chill it in the refrigerator for about 30 minutes to firm up, making it easier to handle.
Form Cookies: Scoop tablespoon-sized portions of dough and optionally roll them in a cinnamon-sugar mixture for added texture and flavor. Arrange the portions on a baking sheet, leaving space for spreading.
Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops are lightly golden.
Cool: Let the cookies cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely.

Notes

Ensure you use pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.
For a vegan option, substitute eggs with a flax egg mixture made from 1 tablespoon ground flaxseed and 2.5 tablespoons water per egg.
Gluten-free flour blends can replace all-purpose flour for those needing a gluten-free version.
Rolling the dough balls in cinnamon-sugar enhances flavor and adds a sweet crunchy coating but can be skipped.
Adjust cinnamon and nutmeg amounts to suit your spice preference.
Chilling the dough helps control spread and improves texture.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin cookies, fall cookies, spiced cookies, vegan pumpkin cookies, gluten-free pumpkin cookies, soft pumpkin cookies