Bake Pumpkindoodle Cookies in Just 20 Minutes!

Welcome to our quick and easy pumpkindoodle cookie recipe guide! If you’re looking for a fast way to make delicious pumpkin spice cookies, you’re in the right place. These cookies are perfect for beginners and seasoned bakers alike. Let’s dive into how you can whip up a batch of these tasty treats in under 20 minutes.

Ingredients for Quick Bake Pumpkindoodle Cookies

To make these best fast baking pumpkin cookies, you will need the following simple ingredients:

– 1 cup pumpkin puree

– 1/2 cup melted butter

– 1 cup sugar

– 1 egg

– 1 teaspoon vanilla extract

– 2 cups all-purpose flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

– 1 tablespoon pumpkin pie spice

Now that you have your ingredients ready, let’s move on to the step-by-step instructions for making these speedy pumpkindoodle cookies.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a mixing bowl, combine the pumpkin puree, melted butter, sugar, egg, and vanilla extract. Mix well.

3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.

4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

5. Using a cookie scoop or spoon, drop dough onto the prepared baking sheet.

6. Bake the cookies for 12-15 minutes until set and lightly golden.

7. Remove from the oven and let cool before serving.

Helpful Tips & Substitutions

– For a dairy-free version, you can substitute the melted butter with coconut oil.

– Store leftover cookies in an airtight container at room temperature for up to 3 days.

– You can make the dough ahead of time and refrigerate it for up to 24 hours before baking.

Serving Suggestions & Variations

These kid-friendly pumpkindoodle cookies are perfect for enjoying with a glass of milk or a cup of hot cocoa. You can also add chocolate chips or nuts to the dough for extra flavor and texture.

FAQs about Pumpkindoodle Cookies

1. Can I use fresh pumpkin instead of canned puree?

Yes, you can use fresh pumpkin puree if you prefer. Just make sure it is well-drained before adding it to the dough.

2. Can I freeze the cookie dough?

Yes, you can freeze the cookie dough in an airtight container for up to 3 months. Thaw in the refrigerator before baking.

3. How can I make gluten-free pumpkindoodle cookies?

You can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.

4. Can I skip the pumpkin pie spice?

If you don’t have pumpkin pie spice, you can use a combination of cinnamon, nutmeg, and cloves as a substitute.

5. Are these cookies suitable for vegans?

You can make these cookies vegan by using a flax or chia egg as a substitute for the egg.

6. Can I add a glaze to these cookies?

Feel free to drizzle a simple glaze made of powdered sugar and milk over the cooled cookies for added sweetness.

7. How many cookies does this recipe yield?

This recipe makes about 2 dozen pumpkindoodle cookies, depending on the size of your cookie dough scoops.

8. Can I use pumpkin pie filling instead of puree?

Avoid using pumpkin pie filling as it contains added sugar and spices which can alter the taste and texture of the cookies.

In Conclusion

Now that you have all the details for making these no-fuss pumpkindoodle cookies, it’s time to get baking! Try out this quick and easy recipe and enjoy the warm flavors of pumpkin spice in just 20 minutes. Don’t forget to share your creations with us and spread the joy of homemade treats!