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To make Pumpkindoodle cookies, you will need some simple ingredients. Here is the list: - 1 cup pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon 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) - 1/2 cup chopped pecans or walnuts (optional) These ingredients create a cozy and warm flavor. The pumpkin puree gives the cookies a lovely color and taste. Butter adds richness. Brown sugar makes them soft and chewy. Granulated sugar helps them spread nicely. The egg binds everything together. Vanilla adds a sweet touch. Spices like cinnamon and nutmeg bring warmth. You can choose to add white chocolate or nuts for extra texture. Both options make the cookies even more delightful. For the full recipe, check the instructions later in this article. Enjoy gathering your ingredients; each one plays a role in making these cookies special! Start by preheating your oven to 350°F (175°C). This step is key for even baking. While the oven heats, line a baking sheet with parchment paper. This keeps the cookies from sticking. In a large bowl, combine 1/2 cup softened butter, 1 cup brown sugar, and 1/2 cup granulated sugar. Use an electric mixer to beat them together until light and fluffy. This should take about 2-3 minutes. Next, add 1 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract. Mix until everything is well combined. In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon salt. Gradually add this dry mixture to the wet ingredients. Stir just until everything is mixed. Don’t overmix, or your cookies may be tough. Use a cookie scoop or a spoon to drop tablespoon-sized balls of dough onto your prepared baking sheet. Leave about 2 inches between each ball. Bake in your preheated oven for 10-12 minutes. The edges should be set, and the centers will look soft. After baking, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your cozy treat! For the full recipe, check out the details above. To get the best texture, start with room temperature butter. This helps the butter mix well with sugar. Cream the butter and sugars until light and fluffy. This step adds air and keeps cookies soft. Don’t overmix the dough. Mix just until you see no dry flour. This helps the cookies stay tender. You can swap pumpkin puree for applesauce if you want a lighter cookie. For a dairy-free option, use coconut oil instead of butter. If you need to avoid gluten, use a gluten-free flour blend. You can also use maple syrup instead of sugars for a unique flavor. Set your oven to 350°F (175°C) for even baking. Bake the cookies for 10-12 minutes. Watch closely as baking times can vary by oven. The edges should be set, but the centers can look soft. This will create a chewy texture. Let them cool on the sheet for a few minutes before moving them. {{image_2}} You can make your pumpkindoodle cookies even more fun! Adding mix-ins gives each cookie a unique taste. Consider using: - White chocolate chips - Dark chocolate chips - Chopped pecans - Chopped walnuts - Dried cranberries - Raisins These mix-ins add texture and surprise. Just fold them in gently after mixing your dough. This step makes your cookies special and personal. If you have dietary needs, don't worry! You can still enjoy these cookies. For a gluten-free version, replace all-purpose flour with a gluten-free blend. Many blends work well. Just ensure it has a binding agent. For a vegan option, swap the butter with coconut oil or vegan butter. Use a flax egg instead of a regular egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. You can play with spices to make these cookies your own. If you like a stronger kick, add more cinnamon or nutmeg. For a twist, try adding: - Pumpkin spice mix - Allspice - Cardamom These spices bring warmth and depth to the cookies. You can also experiment with extracts. A splash of almond or maple extract can create a whole new flavor profile. Feel free to try your ideas! Each change can lead to a new favorite cookie. Discover the joy of personalizing your pumpkindoodle cookies! For the full recipe, check out the earlier section. You want to keep your pumpkindoodle cookies fresh and tasty. Let them cool completely first. Then, place them in an airtight container. This keeps them soft and chewy. You can store them at room temperature for up to five days. If you live in a humid area, use the fridge. It helps prevent them from getting too soft. Freezing is a great way to save extra cookies. Start by cooling the cookies as before. Then, place them on a baking sheet in a single layer. Freeze them for about an hour. After that, move them to a freezer-safe bag. They can last up to three months in the freezer. When you want to eat one, just take it out and let it thaw. To keep your cookies fresh, avoid mixing them with other types. Different cookies can share their flavors. If you want to keep them longer, use parchment paper between layers. This helps prevent sticking. Check your cookies often to make sure they stay soft. For the full recipe, refer back to the ingredients and steps listed earlier. Pumpkindoodle cookies stand out due to their warm fall flavors. They blend pumpkin puree with spices like cinnamon and nutmeg. This mix creates a cozy taste perfect for autumn. The soft texture makes each bite feel like a hug. Adding white chocolate chips or nuts adds a delightful crunch. This combination of flavors gives these cookies a unique twist on classic snickerdoodles. Yes, you can make these cookies ahead of time! Prepare the dough and chill it in the fridge for up to 24 hours. Chilling helps the flavors meld, making the cookies even better. You can also freeze the dough in balls for up to three months. When ready to bake, just pop them in the oven from frozen. This makes it easy and fun to enjoy fresh cookies anytime! Pumpkindoodle cookies pair well with several drinks. A warm cup of chai tea complements the spices nicely. Hot apple cider adds to the fall vibe. You could also enjoy these cookies with a scoop of vanilla ice cream for a treat. For a cozy snack, serve them with a glass of milk. Each combo enhances the cookie's cozy flavors. To know when your cookies are done, look for golden edges. The centers should be slightly soft and look puffy. If the cookies start to crack on top, they are almost ready. Bake them for about 10-12 minutes at 350°F. The aroma will fill your kitchen, making it hard to wait! For the best results, let them cool slightly before enjoying. You learned how to make delicious Pumpkindoodle cookies. We covered the key ingredients, step-by-step instructions, and tips for perfecting your cookies. Remember, you can always add your own twist with mix-ins or try gluten-free options. Storing them well keeps your treats fresh longer. Enjoy baking these tasty cookies for yourself or to share with others. Happy baking!

- Pumpkindoodle Cookies

Get ready to indulge in the ultimate fall treat with these delicious Pumpkindoodle Cookies! Packed with the warm flavors of pumpkin and spices, these soft and chewy cookies are perfect for any occasion. Made with simple ingredients, they come together in just 30 minutes and will surely impress your family and friends. Click through to discover the full recipe and bring a taste of autumn to your kitchen today!
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Ingredients
  

1 cup pumpkin puree

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

1 teaspoon 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)

1/2 cup chopped pecans or walnuts (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Cream the Butter and Sugars: In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Beat with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

      Add Wet Ingredients: Mix in the pumpkin puree, egg, and vanilla extract until well combined.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until incorporated.

          Fold in Optional Ingredients: If using, gently fold in the white chocolate chips and chopped nuts until evenly distributed.

            Scoop the Dough: Use a cookie scoop or spoon to drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

              Bake: Bake in the preheated oven for 10-12 minutes or until the edges are set and the centers appear slightly soft.

                Cool: Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies