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Recipe Tags: 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Drop Cookies Desserts Vegetables American Fall Holiday Event Cookies And Brownies Thanksgiving Seasonal Squash Number Of Servings Pumpkin From Scratch

Pumpkindoodles

Thanks to iewe for naming this recipe for me. originally named pumpkin snickerdoodles i like her new name for it! found this on annie eats blog and tweaked the spices just a bit and the size to fit my needs. i received 5 dozen cookies using a small cookie scoop. nice fluffy and soft cookie full of flavor. hope you enjoy them too!!

Steps

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 350 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 cookie scoop.
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 to moisten , then in the sugar-spice mixture , and use the bottom to flatten the dough balls slightly.
Repeat as necessary.

Ingredients

all-purpose flour, baking powder, salt, ground cinnamon, ground nutmeg, unsalted butter, granulated sugar, brown sugar, pumpkin puree, egg, vanilla, pumpkin pie spice