why make this recipe
Thanksgiving Pumpkin Pie Cookies are a delightful twist on a classic dessert. These cookies capture all the warm, comforting flavors of pumpkin pie in a fun and bite-sized form. Perfect for holiday gatherings or cozy evenings at home, they provide a unique way to enjoy the seasonal favorite. Plus, they are easy to make and sure to impress your friends and family!
how to make Thanksgiving Pumpkin Pie Cookies
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 egg yolk
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and powdered sugar until light and fluffy.
- Add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Divide the dough in half, flatten into discs, and refrigerate for about 30 minutes.
- Roll out one disc of dough on a lightly floured surface to about 1/8 inch thick. Cut out shapes using cookie cutters and place them on a lined baking sheet.
- In a small bowl, combine pumpkin puree, pumpkin pie spice, and egg yolk to create the filling.
- Place a small spoonful of the filling on half of the cut-out cookies.
- Top each filled cookie with another cut-out cookie, sealing the edges with a fork.
- Bake for 12-15 minutes or until lightly golden.
- Let cool before serving.
how to serve Thanksgiving Pumpkin Pie Cookies
These cookies are delightful when served warm, but they can also be enjoyed at room temperature. Pair them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. They make a wonderful addition to any dessert platter during the holidays.
how to store Thanksgiving Pumpkin Pie Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for a longer time, you can freeze them. Just place them in a freezer-safe bag or container, and they can last for up to three months.
tips to make Thanksgiving Pumpkin Pie Cookies
- Make sure your butter is softened but not melted for the best texture.
- Chill the dough well; this makes it easier to roll out and helps keep the cookies from spreading too much during baking.
- Feel free to add chocolate chips or nuts to the filling for a different flavor twist!
variation
You can make these cookies with different fillings, like apple pie filling or cream cheese frosting, to mix things up. Adjust the spices to match your new filling for a tasty change!
FAQs
1. Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly for this recipe. It saves time and still gives you that great pumpkin flavor.
2. How can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Just check that your blend includes a binding agent.
3. Can I add more spices to the filling?
Absolutely! Feel free to adjust the spices according to your taste. A little extra cinnamon or nutmeg can add a nice touch.
Thanksgiving Pumpkin Pie Cookies
Delightful cookies that capture the warm flavors of pumpkin pie in a bite-sized treat, perfect for holiday gatherings.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 egg yolk
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and powdered sugar until light and fluffy.
- Add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Divide the dough in half, flatten into discs, and refrigerate for about 30 minutes.
- Roll out one disc of dough on a lightly floured surface to about 1/8 inch thick. Cut out shapes using cookie cutters and place them on a lined baking sheet.
- In a small bowl, combine pumpkin puree, pumpkin pie spice, and egg yolk to create the filling.
- Place a small spoonful of the filling on half of the cut-out cookies.
- Top each filled cookie with another cut-out cookie, sealing the edges with a fork.
- Bake for 12-15 minutes or until lightly golden.
- Let cool before serving.
Notes
For a treat, serve them warm with whipped cream or vanilla ice cream. Store in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pumpkin pie cookies, Thanksgiving dessert, holiday cookies