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Pumpkin Doodles

The leaves are starting to change! The season of fall has officially fallen on us, which guarantees one thing... pumpkin spice everything! Now I won't try to convince you that everything you eat in fall from your coffee to your cough drops requires that "basic" pumpkin spice makeover, but I can tell you about these cookies. In the words of Emeril Lagasse, we're kicking the classic snickerdoodles up a notch with a bit of Homestyle Pumpkin Butter magic. Is there a better way to warm up your homes with a hot oven and your hearts with warm cookies? Make these and dare to tell me I'm wrong.
For the cookies:
1/4 tsp salt
1 tsp baking soda
2 tsp cream of tartar
1/2 Tbsp cinnamon
2 1/2 cups flour
1 cup unsalted butter, melted and cooled
1/2 cup brown sugar
3/4 cup sugar
1/3 cup Just Jan's Pumpkin Butter
1 egg
1/2 tsp vanilla extract
For the sugar and pumpkin spice coating:
4 Tbsp sugar
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
Start by whisking all dry ingredients together in a medium bowl: salt, baking soda, cream of tartar, cinnamon, and flour.
Next, using a electric hand mixer and a large bowl or stand mixer, beat the butter, brown sugar, and sugar together until smooth at medium speed.
Add the pumpkin butter and egg. Continue mixing on medium speed for about 2 minutes until all ingredients are well-incorporated. Add the vanilla extract and beat for another minute.
Scrape down the sides of the bowl to ensure thorough mixing. Reduce mixer speed to low and begin gradually adding the dry ingredients in four parts to the wet. Do not over-mix!
Cover and let chill in the fridge for 30-60 minutes. The dough will seem soft but will thicken over time as the moisture redistributes and as it chills.
While the cookies are chilling, preheat the oven to 375F and make your sugar and pumpkin spice coating. In a small bowl, whisk the sugar and spices together.
Line a baking sheet with parchment. Using an ice cream scooper, or a humble spoon, scoop generous golf ball-sized portions of dough. Roll briefly in the palms of your hands to roll them out and toss in your sugar 'n' spice, coating fully. Place the dough balls on the baking sheet 3 inches apart. Do NOT flatten, they will spread!
Bake for 11-13 minutes or until the cookies are golden brown around the edges. Remove the baking sheet from the oven, letting the cookies cool on the sheet for 10 minutes. Then transfer those tasty morsels to a cooling rack.
Enjoy the soft and chewy goodness warm and dipped in milk or maybe an extra dollop of that delightful pumpkin butter. Lather, rinse, repeat.
Recipe and photos by, Lauren Hogrewe

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