- Pumpkindoodle Cookies

$- 1 cup pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar, firmly packed - 1/2 cup granulated sugar Pumpkin puree gives these cookies their rich, autumn flavor. Use canned puree for ease, or make your own. The butter adds a great texture, making them soft and chewy. The brown and granulated sugars create a sweet base, enhancing the cookies' overall taste. - 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 The flour forms the structure of the cookies. Baking soda helps them rise and stay soft. The spices are key here, bringing warmth and depth to the flavor. Adjust the spices to make them even more unique to your taste. - 1/2 cup white chocolate chips - 1/2 cup finely chopped pecans or walnuts White chocolate chips add sweetness and creaminess. Nuts bring crunch and a nutty flavor that pairs well with pumpkin. You can skip these if you prefer a simpler cookie, but they do add a delightful twist. For the full recipe, check out the details above and get ready to bake! 1. First, preheat your oven to 350°F (175°C). This step is crucial for even baking. 2. Next, grab a baking sheet and line it with parchment paper. This helps prevent sticking. 3. In a large bowl, combine softened butter, brown sugar, and granulated sugar. 4. Use an electric mixer to cream these together until light and fluffy, about 2-3 minutes. 5. Then, add the pumpkin puree, egg, and vanilla extract. Mix until smooth and well combined. 6. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. 7. Gradually stir this dry mix into the wet ingredients until just combined. Don’t overmix! 8. If you like, fold in the white chocolate chips and chopped nuts until evenly mixed. 9. Use a cookie scoop or tablespoon to drop dough balls onto your lined baking sheet. Leave 2 inches between each cookie. 10. Place the baking sheet in the oven and bake for 10-12 minutes. 11. Watch for the edges to set and the centers to look soft. 12. Once done, let the cookies cool on the baking sheet for about 5 minutes. 13. Then, transfer them to a wire rack to cool completely. For more details, check the Full Recipe. Enjoy these cookies with your favorite drink! To avoid overbaking your cookies, keep an eye on the time. Bake them for just 10 to 12 minutes. The edges should look set, but the centers should look soft. They will firm up while cooling. For cooling, let the cookies sit on the baking sheet for about 5 minutes. This helps them hold their shape. After that, move them to a wire rack. This allows air to flow and cool them evenly. You can boost flavor by adding spices or extracts. Try a little extra cinnamon or nutmeg for warmth. You can also use almond or maple extract for a unique twist. Just a teaspoon can make a big difference. To make your cookies look special, dust them with powdered sugar. This adds a touch of sweetness and makes them pretty. You can also drizzle melted white chocolate on top. It adds creaminess and a nice look. Enjoy these tips while you bake your Pumpkindoodle Cookies! For the full recipe, click here. {{image_4}} Gluten-free options You can easily make these cookies gluten-free. Use a gluten-free flour blend instead of all-purpose flour. This swap keeps the cookies soft and chewy. Just check your flour blend for starch content to ensure the right texture. Vegan adaptations To make Pumpkindoodle Cookies vegan, replace the egg with a flaxseed egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. Use vegan butter instead of regular butter. This way, you keep the taste and texture without the animal products. Adding raisins or cranberries For a twist, add a half cup of raisins or dried cranberries. They bring a sweet and tart flavor that pairs well with pumpkin. This mix adds a delightful chewiness to each bite, making the cookies even more special. Using different nuts You can switch up the nuts too. Try using chopped almonds or hazelnuts. Each nut gives a different taste and crunch. If you want a nut-free option, simply leave them out. The cookies will still be amazing. Holiday variations As the seasons change, so can your cookies. For a festive touch, add holiday spices like cloves or allspice. These spices bring warmth and depth to the cookies. You can also drizzle melted chocolate on top for an extra treat during the holidays. Embrace the season with these fun swaps! For the full recipe, check out the detailed steps above. Enjoy baking these delicious Pumpkindoodle Cookies! To keep your Pumpkindoodle Cookies fresh, follow these tips: - Let the cookies cool completely. - Store them in an airtight container. - Place parchment paper between layers to avoid sticking. - Keep them at room temperature for best taste. Freezing is a great way to save cookies for later. Here’s how: - Place cooled cookies in a single layer on a baking sheet. - Freeze for about 1 hour until firm. - Transfer them to a freezer-safe bag or container. - Label the bag with the date for easy reference. - To thaw, leave them at room temperature for about 30 minutes. Pumpkindoodle Cookies stay fresh for about a week in an airtight container. In the freezer, they last up to three months. Check for any signs of freezer burn if stored for long. Enjoy them while they’re still tasty! For the best recipe, refer to the Full Recipe. What is the best way to make cookies chewy? To make cookies chewy, use more brown sugar than white sugar. Brown sugar adds moisture. Also, do not overbake them! Take them out when the edges are set, but the centers are still soft. Can I substitute pumpkin puree with something else? Yes, you can use applesauce or mashed banana if needed. Both will add moisture and sweetness. However, the flavor will change a bit, so keep that in mind. How do I know when my cookies are done baking? Check the edges of the cookies. They should be lightly golden. The centers may look a bit soft. They will firm up as they cool, so don’t wait too long. Alternatives for butter or sugar You can swap butter with coconut oil or margarine. For sugar, you can use maple syrup or honey. Adjust the amount since they are liquid sweeteners. Can I use canned pumpkin? Yes, canned pumpkin works great. It saves time and gives you the same flavor. Just make sure it’s pure pumpkin, not pumpkin pie filling. Best drinks to pair with Pumpkindoodle Cookies These cookies go well with warm apple cider or a cup of chai tea. The spices in the cookies match the flavors in these drinks perfectly. How to serve as a dessert or snack Serve the cookies on a nice platter. You can also stack them high for a fun look. Add a small bowl of whipped cream or vanilla ice cream on the side for an extra treat. Enjoy them warm or at room temperature! In this blog post, we explored how to make delicious Pumpkindoodle Cookies. We highlighted key ingredients like pumpkin puree, sugars, and spices. I shared step-by-step instructions from preparation to baking. Tips helped you avoid common mistakes while enhancing flavors. We also discussed variations for every dietary need and storage tips to keep cookies fresh. Whether you enjoy classic flavors or want to try new twists, these cookies will impress. Enjoy baking and sharing your tasty treats!$

Looking for a delicious fall treat? Try these Pumpkin Doodle Cookies! Made with pumpkin puree and cozy spices, they’re perfect for autumn gatherings. With creamy white chocolate chips and crunchy nuts, each bite is a delight. Easy to make in just 30 minutes, these cookies are sure to impress! Click through to explore the full recipe and indulge in this seasonal favorite. Enjoy baking and sharing this scrumptious treat!

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Ingredients

1 cup pumpkin puree

1/2 cup unsalted butter, softened to room temperature

1 cup brown sugar, firmly packed

1/2 cup granulated sugar

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 white chocolate chips (optional for sweetness and creaminess)

1/2 cup finely chopped pecans or walnuts (optional for added crunch)

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

Cream the Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, brown sugar, and granulated sugar. Using an electric mixer on medium speed, beat the mixture until it becomes light and fluffy, taking about 2-3 minutes to achieve the right texture.

Incorporate Wet Ingredients: Add the pumpkin puree, large egg, and pure vanilla extract to the butter and sugars. Mix until everything is well combined and smooth.

Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Gradually add this dry mixture into the wet ingredients, stirring gently until everything is just incorporated to avoid overmixing.

Fold in Optional Ingredients: If desired, gently fold in the white chocolate chips and the finely chopped nuts, ensuring they are evenly distributed throughout the dough for a delicious bite.

Scoop the Dough: Using a cookie scoop or a tablespoon, drop evenly-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading during baking.

Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are set and the centers look slightly soft. Be careful not to overbake as they will continue to set while cooling.

Cool Down: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Afterward, transfer them to a wire rack to cool completely and let the flavors meld together.

- Prep Time: 15 minutes

- Total Time: 30 minutes

- Servings: Approximately 24 scrumptious cookies

- Presentation Tips: For an added touch, dust the cookies lightly with powdered sugar or drizzle with white chocolate before serving. Enjoy this delightful fall treat with a warm cup of cider or tea!