why make this recipe
These cookies bring a warm pumpkin flavor to your table. They are fun to make and look nice for Thanksgiving. They mix a soft cookie with a spiced pumpkin filling. Kids and guests will like them.
introduction
These Thanksgiving Pumpkin Pie Cookies taste like pumpkin pie in a small cookie. The dough is rich and buttery. The filling is pumpkin with pumpkin pie spice. You can cut shapes and sandwich the filling between two cookies. They bake quickly and make a good holiday treat.
how to make Thanksgiving Pumpkin Pie Cookies
- Make the cookie dough and chill it so it is easier to roll.
- Roll the dough thin and cut out shapes with cookie cutters.
- Mix pumpkin puree with pumpkin pie spice and egg yolk for the filling.
- Put a small spoon of filling on half of the cut cookies.
- Top each filled cookie with another cut cookie and seal the edges.
- Bake until the cookies are lightly golden and then let them cool.
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
Serve them at room temperature. Put them on a plate with other cookies for a holiday tray. You can dust a few with powdered sugar or pair with a cup of coffee or hot cider.
how to store Thanksgiving Pumpkin Pie Cookies
Keep them in an airtight container. Store at room temperature for 2-3 days. For longer storage, keep them in the fridge up to 1 week. You can freeze the baked cookies in a sealed bag for up to 1 month.
tips to make Thanksgiving Pumpkin Pie Cookies
- Chill the dough well so it is easy to cut shapes.
- Use a small spoon or piping bag for equal filling amounts.
- Do not overfill so cookies seal well.
- Bake until the edges are just light gold to keep them soft.
- Let cookies cool fully before stacking to avoid squishing the filling.
variation (if any)
- Add a simple cream cheese frosting instead of sandwiching if you like.
- Use gingerbread or cinnamon sugar cutouts for extra spice.
- Mix in a little brown sugar with the pumpkin filling for more sweetness.
FAQs
Q: Can I use canned pumpkin?
A: Yes. Use plain canned pumpkin puree, not pumpkin pie filling.
Q: Can I make the dough ahead?
A: Yes. You can make and chill the dough for up to 2 days or freeze for up to 1 month.
Q: Can I skip the egg yolk in the filling?
A: You can skip it, but the yolk helps the filling set. If you skip it, the filling will be softer.
Q: Can I make different shapes?
A: Yes. Use any cookie cutters you like for a festive look.
Conclusion
For another take on pumpkin pie cookies and more ideas, see Pumpkin Pie Cookies – Texanerin Baking.
Print
Thanksgiving Pumpkin Pie Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious pumpkin pie in cookie form, perfect for Thanksgiving celebrations.
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
Chill the dough well for easier shaping. Store in an airtight container at room temperature for 2-3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin, cookies, Thanksgiving, dessert, holiday treats