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.
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.