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SideChef
Recipes
Pumpkin Doodles
Recipe

15 INGREDIENTS • 11 STEPS • 1HR 30MINS

Pumpkin Doodles

5.0
2 ratings
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.
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Just Jan's
I'm Jan, creator of Just Jan's spreads. All my recipes use my natural spreads.
https://www.justjans.com/
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.
1HR 30MINS
Total Time
$0.50
Cost Per Serving
Ingredients
Servings
12
US / Metric
Salt
1/4 tsp
Baking Soda
1 tsp
Baking Soda
Ground Cinnamon
1/2 Tbsp
Ground Cinnamon
Unsalted Butter
1 cup
Melted Unsalted Butter
cooled
Brown Sugar
1/2 cup
Brown Sugar
Just Jan’s® Pumpkin Butter
1/3 cup
Just Jan’s® Pumpkin Butter
Egg
1
Sugar and Pumpkin Spice Coating
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Ground Nutmeg
1/4 tsp
Ground Nutmeg
Nutrition Per Serving
VIEW ALL
Calories
344
Fat
15.4 g
Protein
3.0 g
Carbs
48.4 g
Add to plan
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Pumpkin Doodles
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author_avatar
Just Jan's
I'm Jan, creator of Just Jan's spreads. All my recipes use my natural spreads.
https://www.justjans.com/
Cooking InstructionsHide images
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 (1/4 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. Do not over-mix!
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 the dough, 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.
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.
Tags
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American
Shellfish-Free
Kid-Friendly
Fall
Vegetarian
Dessert
Halloween
Thanksgiving
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