Pumpkin Doodle Cookies

I found the recipe for Pumpkin Doodle Cookies after wanting to make something with pumpkin but wanting it to be just a little different.  I wasn’t sure where my search was going to lead me, cakes, bars , cookies….. I didn’t really care as long as it was fantastic.  I hit the jackpot with this recipe for Pumpkin Doodle Cookies when I found it on Midwest Living.!  A snicker doodle type cookie made with pumpkin.  My goodness it’ll be very hard for me to eat a regular snicker doodle after having this.  Pumpkin flavored cookies rolled in cinnamon and sugar, you need this little gem. We’re going to make the recipe together so let’s gather the ingredients.

Pumpkin Doodle Cookie Ingredients:

• 1 cup butter
• 1 1/2 cup canned pumpkin
• 2 teaspoons vanilla
• 1 Teaspoon cream of tartar
• 1/2 Teaspoon baking soda
• 1/2 Teaspoon salt
• 1 egg, room temperature
• 2 2/3 cups all purpose flour
• 1/2 cup sugar
• 1 Tablespoon ground cinnamon

Place 1 cup of butter into a large bowl and beat with an electric mixer for 30 seconds. Add 1 1/2 cups of sugar and 1/2 cup canned pumpkin to the bowl. Beat the ingredients together until they are well combined.

Add the vanilla, cream of tartar, baking soda and salt to the pumpkin mixture. Beat the ingredients until they are well combined.  Add the egg to the bowl and beat it into the pumpkin mixture.

Beat as much flour as you can into the batter with an electric mixer.  Stir in the remaining flour with a wooden spoon. Cover and chill the cookie dough in the refrigerator for 1 hour. 

After the cookie dough has chilled at least an hour in the fridge ,place 1/2 cup sugar and 1 Tablespoon of cinnamon into a small mixing bowl.  Stir the ingredients together.  Measure the cookie dough out by teaspoonfuls and place them into the sugar – cinnamon mixture. Roll the cookie dough balls to cover them in the mixture. 

Place the Pumpkin Doodle cookie dough balls 2 inches apart on a parchment lined cookie sheet. Bake in a preheated 350 degree oven for about 10 minutes or until edges are golden. Remove the cookies from the cookie sheet to a wire rack too cool.

Pumpkin Doodle Cookies are delicious, soft, moist cookies perfect to make anytime of the year but especially good to serve during the holidays . Add them to your homemade cookie trays as gifts and watch the smiles appear!.

PIN IT FOR LATER

Looking For More Delicious Recipes From Bunny’s Warm Oven, Try These!

Cream Cheese Frosted Pumpkin Bars…Pumpkin Spice Latte...Pumpkin Honey Bun Cake…Pumpkin Cookies with Penuche Frosting…Cream Cheese Pumpkin Bread

Print Recipe Pin Recipe Rate this Recipe

Pumpkin Doodle Cookies

A snickerdoodle type cookie recipe made with canned pumpkin. After they are baked they are rolled in a mixture of cinnamon and sugar.

Prep Time25 minutes mins

Cook Time10 minutes mins

Course: Dessert

Cuisine: American

Keyword: #cookies, pumpkin cake, pumpkin cookies, pumpkin doodles

Servings: 48 cookies

Author: Midwest Living

Ingredients

• 1 cup butter, room temperature
• 1 1/2 cups canned pumpkin
• 2 Teaspoons vanilla extract
• 1 Teaspoon cream of tartar
• 1/2 Teaspoon baking soda
• 1/2 Teaspoon salt
• 1 egg room temperature
• 2 2/3 cups all purpose flour
• 1/2 cup white sugar
• 1 Tablespoon ground cinnamon

Instructions

• Preheat oven to 350 degrees
• Beat the 1 cup of butter in a large mixing bowl for 30 seconds. Add the 1 1/2 cups of sugar and 1/2 cup pumpkin to the bowl. Beat until the ingredients are combined.

  Add the vanilla, cream of tartar, baking soda and salt to the bowl. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour with a wooden spoon. Cover the bowl with plastic wrap and refrigerate the dough for 1 hour.

  Place 1/2 cup sugar and 1 Tablespoon cinnamon in a small bowl, stir the ingredients together to combine them.

  Drop cookie dough into the cinnamon sugar mixture, rolling the dough in the mixture to coat them. Place cookies 2 inches apart on a parchment paper lined cookie sheets, 2 inches apart.

  Bake in a 350 degree preheated oven for about 10 minutes or until edges are golden brown. Remove the cookies from the baking sheets to a wire rack to cool.

Did you make this recipe?I'd love to see your pictures on Instagram! Mention @bunnyswarmoven or tag #bunnyswarmoven!