Pumpkin Cookie Butter Doodles
Pumpkin Cookie Butter Doodles are a cross between classic Snickerdoodles and soft spice cookies. They are soft and chewy with lots of spice from the cookie butter. The omission of egg from the cookie dough keeps them from becoming cake-like when baked.
Prep Time15 mins
Cook Time10 mins
Chill time2 hrs
- ¼ cup unsalted butter, melted, browned and cooled slightly (see this tutorial for how to brown butter)
- ¾ cup dark brown sugar
- ½ cup cookie butter (I used Trader's Joe's Speculoos Cookie Butter but Biscoff Cookie Spread is a good alternative)
- 2 teaspoons vanilla extract
- 6 tablespoons canned pumpkin puree
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- Cinnamon sugar mixture: 1 teaspoon cinnamon + 1/4 cup granulated sugar
Preheat oven to 350.
In a mixing bowl, cream the butter, brown sugar, and cookie butter until smooth, about 2 minutes. Add the vanilla extract and pumpkin puree and mix until smooth.
In a separate bowl, combine the flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice. Add to the wet ingredients and mix until just combined and a smooth ball forms. Cover the bowl with plastic wrap and place in the refrigerator for 1 hour.
Roll the dough into 1'' balls. Coat with cinnamon-sugar mixture and place on a baking sheet. Slightly press the ball down with your hand.
Bake for 8 minutes until cookies are just set. They may look a little underdone but will continue to set as they cool. Let the cookies rest on the baking sheet for 5 minutes once removed from the oven. Transfer to a wire rack to cool completely. Cookies will stay fresh in an airtight container at room temperature for up to 7 days.