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Pumpkindoodle Cookies

Delight in the chewy texture and warm pumpkin spice flavor of these fall-inspired cookies, perfect for any gathering or cozy evening.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Use canned or freshly made
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
For Rolling
  • 1/2 cup sugar for rolling For coating the cookie dough balls

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract. Whisk until well-blended and smooth.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix!
Chilling and Baking
  1. Cover the dough and refrigerate it for about 30 minutes to an hour.
  2. Use a tablespoon to scoop out balls of dough and roll each ball in the sugar to coat evenly.
  3. Place the dough balls on a lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are set, and the tops look slightly cracked.
  4. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving
  1. Enjoy your homemade Pumpkindoodle Cookies with a warm cup of tea or milk!

Notes

For best results, use fresh spices and chill the dough to ensure an ideal texture. Feel free to experiment with add-ins like chocolate chips or nuts.