Description
Indulge in the delightful flavors of Pumpkindoodle Cookies: Irresistibly Chewy and Spiced Just Right. These autumn-inspired treats perfectly blend the warm essence of pumpkin spice with a chewy texture that melts in your mouth.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup butter (or plant-based alternative)
- 2 cups flour (gluten-free blend optional)
- 2 large eggs (or flax egg)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, and butter until smooth.
- Stir in the eggs or flax egg until fully incorporated.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, and nutmeg.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Drop rounded tablespoons of dough onto the prepared baking sheet with space between each cookie.
- Bake for about 12 minutes until edges are golden.
- Cool on the baking sheet before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 140
- Sugar: 10g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg