Pumpkin Doodles Recipes

PUMPKIN SNICKERDOODLES

Steps:

• Beat shortening, 1 cup white sugar, and light brown sugar together in a bowl until light and fluffy. Stir in pumpkin puree; beat in eggs and vanilla extract.
• Whisk flour, baking powder, 1 1/2 teaspoons cinnamon, cream of tartar, salt, and nutmeg together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is just-combined. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Whisk 1/2 cup white sugar, 1 teaspoon cinnamon, and allspice together in a small bowl. Roll dough into 1-inch balls; roll balls in cinnamon-sugar mixture and place 2 inches apart on prepared baking sheets. Slightly flatten each ball with a flat-bottomed glass.
• Bake in the preheated oven until golden and set, 12 to 13 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

PUMPKIN SNICKERDOODLE COOKIES RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Beat together butter, shortening, sugars, pumpkin, and egg.
• Mix in flour, baking powder, baking soda, salt, and cinnamon and mix until well combined.
• Chill dough in the refrigerator for 30-60 minutes.
• Roll dough into 1-inch balls.
• In a separate bowl, mix 1/2 cup sugar, 1 Tablespoon cinnamon and 1/2 teaspoon ground ginger.
• Roll dough balls in sugar mixture until completely coated.
• Place dough balls about 2" apart on ungreased cookie sheet.
• Bake 7-9 minutes until lightly browned, but still soft.

PUMPKIN SNICKERDOODLE COOKIES

Steps:

• Heat oven to 375°F. Open cookie mix; remove and set aside cinnamon-sugar packet. In large bowl, stir together cookie mix and remaining ingredients until soft dough forms. Cover and refrigerate dough 15 minutes.
• In small bowl, pour contents of cinnamon-sugar packet. Drop dough by rounded teaspoonfuls into cinnamon-sugar mixture, rolling until coated. Place 2 inches apart on ungreased cookie sheets.
• Bake 7 to 9 minutes or until edges are just set. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

PUMPKIN SNICKERDOODLES

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, and nutmeg.
• In a large bowl, whisk together butter, granulated sugar, and pumpkin until smooth. Add egg and vanilla and whisk to combine. Add flour mixture and stir to combine, about 2 minutes.
• In a small bowl, whisk together sanding sugar, cinnamon, and allspice. Drop heaping tablespoons of dough into sugar mixture and roll into 1 1/2-inch balls. Transfer to parchment-lined rimmed baking sheets, 3 inches apart. Using a spatula, flatten balls to just under 1/2 inch thick. Sprinkle with more sugar mixture.
• Bake, rotating sheets halfway through, until light golden and firm to touch, 10 to 12 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container up to 3 days.

CHEF JOHN'S PUMPKIN SPICE SNICKERDOODLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat or parchment paper.
• Place flour, salt, baking soda, and cream of tartar in a mixing bowl. Add cinnamon, ginger, allspice, clove, and nutmeg. Whisk until thoroughly mixed, 1 or 2 minutes.
• Place butter, sugar, and brown sugar in a separate mixing bowl. Cream together with a spatula or wooden spoon until mixture is smooth, 2 or 3 minutes. Add vanilla and egg. Stir until thoroughly combined.
• Pour flour mixture into butter mixture. Stir until just combined or until the flour disappears.
• Wrap bowl in plastic wrap. Chill dough in refrigerator for about 1 hour.
• Stir cinnamon and sugar together in a shallow bowl or plate.
• Scoop dough into 2 tablespoon balls. Roll in cinnamon-sugar mixture to coat all sides. Roll into smooth ball and place on prepared baking sheet, 3 to 4 inches apart. Flatten slightly.
• Bake in preheated oven until browned, 10 to 12 minutes.
• Cool on baking sheet 5 minutes; sprinkle with additional cinnamon-sugar mixture, if desired. Transfer cookies to cooling rack to cool completely.
• If you'd like to add a bit of a shine to your cookies, you can brush them with a simple glaze. Mix confectioners' sugar with milk or lemon juice to achieve brushing consistency. Brush onto cookies. Sprinkle with more cinnamon sugar or pumpkin pie spice, if desired.

PUMPKIN DOODLES

Steps:

• Preheat oven to 375. Cream together butter and crisco, then add sugar, egg, vanilla and pumpkin mixing well. In separate bowl whisk together flour, tartar, soda, salt and 1 tsp pumpkin pie spice. Then add to creamed mixture, mixing until it comes together.
• In a small dish mix together 1/2 c sugar and 1T pumpkin pie spice for rolling. Shape dough into 1 1/2" balls, roll in sugar mixture, place on cookie sheet, flatten slightly with bottom of glass. Bake at 375 for 10-13 minutes. Mine came out perfect at 12 min.
• Remove pans from oven allow to cool on pans 2 minutes then remove to racks to cool completely. Enjoy!!!