why make this recipe

Pumpkin Pie Cookies are a delightful treat that combines the flavors of classic pumpkin pie with the convenience of cookies. They are perfect for fall gatherings, holiday celebrations, or simply when you’re craving something sweet. These cookies are soft, spiced just right, and have a lovely surprise of pumpkin pie filling in the center. Plus, they are a fun twist on traditional cookies that everyone will love.

how to make Pumpkin Pie Cookies

Ingredients:

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
1 egg
1 cup pumpkin pie filling

Directions:

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
Beat in the egg and vanilla extract until smooth.
Gradually mix in the flour mixture until well combined.
Stir in the pumpkin puree and spices until evenly blended.
Scoop tablespoons of the dough onto the prepared baking sheet, making a small indent in the center of each cookie.
Fill each indent with a small spoonful of pumpkin pie filling.
Bake for 12-15 minutes or until the edges are lightly golden.
Remove from the oven and let cool on a wire rack.

how to serve Pumpkin Pie Cookies

Serve these cookies warm or at room temperature. They are delicious on their own, but you can also pair them with a cup of coffee or tea for a cozy snack. If you want to get fancy, consider dusting them with a little powdered sugar before serving.

how to store Pumpkin Pie Cookies

To keep your Pumpkin Pie Cookies fresh, store them in an airtight container at room temperature for up to five days. For longer storage, you can freeze them. Just make sure to place them in a freezer-safe container or bag, and they will stay good for up to three months.

tips to make Pumpkin Pie Cookies

Make sure the butter is softened to room temperature for the best texture.
When measuring flour, spoon it into the measuring cup and level it off for accurate measurements.
Don’t overmix the dough; mix just until combined to keep the cookies soft.
If you like a stronger spice flavor, feel free to add a bit more of your favorite spices.

variation

You can easily adapt this recipe by adding chocolate chips or chopped nuts for added texture. If you prefer a different filling, try using cream cheese or caramel sauce instead of pumpkin pie filling.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?
Yes, you can use pumpkin pie filling, but it may make the cookies sweeter. Adjust the sugar in the recipe accordingly.

Can I make these cookies vegan?
You can substitute the butter with vegan butter and the egg with a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water).

What should I do if my dough is too sticky?
If your dough is sticky, you can add a little more flour until it is easier to handle. Make sure not to add too much, or the cookies may become dry.

Pumpkin Pie Cookies

Print Recipe

Delightful cookies that combine the flavors of classic pumpkin pie with a convenient cookie format, perfect for fall gatherings.

Author: kaoucheegmail-com
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
Beat in the egg and vanilla extract until smooth.
Gradually mix in the flour mixture until well combined.
Stir in the pumpkin puree and spices until evenly blended.
Scoop tablespoons of the dough onto the prepared baking sheet, making a small indent in the center of each cookie.
Fill each indent with a small spoonful of pumpkin pie filling.
Bake for 12-15 minutes or until the edges are lightly golden.
Remove from the oven and let cool on a wire rack.

Notes

For optimal texture, ensure butter is softened to room temperature. Mix just until combined to keep cookies soft.

Nutrition

Serving Size: 1 cookie
Calories: 175
Sugar: 10g
Sodium: 100mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: Pumpkin, Cookies, Fall, Dessert, Thanksgiving