Pumpkindoodles

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• 3 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup unsalted butter, softened (save wrappers, see directions)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3/4 cup pumpkin puree (not pumpkin pie filling!)
• 1 large egg
• 2 teaspoons vanilla
• 1/2-3/4 cup granulated sugar
• 2 teaspoons pumpkin pie spice (or use cinnamon, ginger and allspice)

Recipe

• 1 in a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. whisk to blend and set aside.
• 2 in the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. blend in the pumpkin puree. beat in the egg and vanilla until incorporated.
• 3 with the mixer on low speed add in the dry ingredients and mix just until incorporated.
• 4 cover and chill the dough for at least 1 hour.
• 5 preheat the oven to 350ã‹å¡ f. line baking sheets with silicone baking mats or parchment paper.
• 6 combine the sugar and spices for the coating in a bowl and mix to blend. scoop the dough roll into a ball using a small (1") cookie scoop (about 1 heaping tablespoonful). coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet, spacing the dough balls 2-3 inches apart.
• 7 dip the bottom of a flat, glass in butter wrapper (from the butter in the recipe) to moisten, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. repeat as necessary.
• 8 bake the cookies for 10-12 minutes, or until just set and baked through.
• 9 let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.