why make this recipe
Pumpkin Pie Cookies combine the classic flavors of pumpkin pie with the easy-to-eat charm of a cookie. These treats are perfect for fall gatherings, holiday parties, or just when you want a cozy snack. They are soft, flavorful, and bring the taste of pumpkin spice to your cookie jar. Plus, they are fun to make and can be shared with family and friends!
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 Pumpkin Pie Cookies warm or at room temperature. They are great on their own or with a cup of coffee or tea. You can also sprinkle some powdered sugar on top for an extra touch!
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 a week. If you want to keep them longer, you can freeze them. Just make sure to layer them with parchment paper to prevent sticking.
tips to make Pumpkin Pie Cookies
- Make sure the butter is softened but not melted for the best texture.
- Use fresh pumpkin puree for a rich flavor, or canned pumpkin works well too.
- Don’t skip the spices—they add a warm depth that makes these cookies special.
- For a fun twist, add some chopped nuts or chocolate chips to the dough!
variation
You can customize your Pumpkin Pie Cookies by trying different fillings. Swap out the pumpkin pie filling for cream cheese frosting for a different flavor. Or, add some chopped pecans or walnuts for crunch!
FAQs
Q: Can I use pumpkin pie spice instead of individual spices?
A: Yes! You can use 2 teaspoons of pumpkin pie spice in place of the individual spices listed.
Q: Can I make these cookies without butter?
A: You can substitute the butter with coconut oil or a vegan butter alternative for a dairy-free version.
Q: How do I know when the cookies are done?
A: The cookies are done when the edges are lightly golden. They will continue to firm up as they cool.
Pumpkin Pie Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious Pumpkin Pie Cookies that combine the flavors of classic pumpkin pie with a soft, cookie texture, perfect for fall gatherings.
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
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
Serve warm or at room temperature, perfect with a cup of coffee or tea. Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pumpkin, cookies, fall desserts, holiday treats, pumpkin spice