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RECIPE
15 INGREDIENTS11 STEPS2HR

Pumpkin Doodles

5.0
2 Ratings
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Just Jan's
Made with 14% less sugar than most preserves, Just Jan’s spreads are packed with pure fruit flavor. Staying true to the characteristic and essence of each fruit is what gives every flavor it’s specia
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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.

2HR

Total Time
Just Jan's
Made with 14% less sugar than most preserves, Just Jan’s spreads are packed with pure fruit flavor. Staying true to the characteristic and essence of each fruit is what gives every flavor it’s specia
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
Ingredient List
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2 1/2 cups
1/2 Tbsp
Ground Cinnamon
1/2 Tbsp
Cream of Tartar
1 tsp
Baking Soda
1/2 tsp
1/2 cup
Brown Sugar
1/3 cup
Just Jan’s® Pumpkin Butter
1
1/2 tsp
Ground Cinnamon
1/4 tsp
Ground Nutmeg
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Nutrition Per Serving
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CALORIES
344
FAT
15.4 g
PROTEIN
3.0 g
CARBS
48.4 g

Directions

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Step 1
Start by whisking All-Purpose Flour (2 1/2 cups) , Ground Cinnamon (1/2 Tbsp) , Cream of Tartar (1/2 Tbsp) , Baking Soda (1 tsp) , and Salt (1/2 tsp) together in a medium bowl.
Step 2
Next, using a electric hand mixer and a large bowl or stand mixer, beat the Unsalted Butter (1 cup) , Granulated Sugar (3/4 cup) , and Brown Sugar (1/2 cup) until smooth at medium speed.
Step 3
Add Just Jan’s® Pumpkin Butter (1/3 cup) and Egg (1) . Continue mixing on medium speed for about 2 minutes until all ingredients are well-incorporated.
Step 4
Add the Vanilla Extract (1/2 tsp) and beat for another minute. Scrape down the sides of the bowl to ensure thorough mixing.
Step 5
Reduce mixer speed to low and begin gradually adding the dry ingredients in four parts to the wet.
Step 6
Cover and let chill in the fridge for 30 to 60 minutes. The dough will seem soft but will thicken over time as the moisture redistributes and as it chills.
Step 7
While the cookies are chilling, preheat the oven to 375 degrees F (190 degrees C) and make your sugar and pumpkin spice coating.
Step 8
In a small bowl, whisk the Granulated Sugar (1/4 cup) , Ground Cinnamon (1/2 tsp) , Ground Ginger (1/4 tsp) , and Ground Nutmeg (1/4 tsp) together.
Step 9
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!
Step 10
Bake for 11-13 minutes or until the cookies are golden brown around the edges.
Step 11
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. Serve with milk or extra pumpkin butter.

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Nutrition Per Serving
Calories
344
% Daily Value*
Fat
15.4 g
20%
Saturated Fat
9.6 g
48%
Trans Fat
0.0 g
--
Cholesterol
55.3 mg
18%
Carbohydrates
48.4 g
18%
Fiber
0.9 g
3%
Sugars
28.1 g
--
Protein
3.0 g
6%
Sodium
212.2 mg
9%
Vitamin D
0.1 µg
0%
Calcium
10.7 mg
1%
Iron
1.3 mg
7%
Potassium
117.0 mg
2%
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