Pumpkin Pie Cookies are the perfect treat to celebrate the cozy flavors of fall. Imagine biting into a soft, sweet cookie that tastes just like pumpkin pie! These cookies combine the warm spices and rich pumpkin flavor we all love, making them a delightful snack for any time of year.
Why make this recipe
Making Pumpkin Pie Cookies is a great idea for several reasons. First, they are easy to prepare, so even if you’re new to baking, you can whip these up without a hitch. Second, they capture all the comforting flavors of pumpkin pie in a fun and portable form. They’re perfect for parties, family gatherings, or just for enjoying at home with a cup of tea or coffee. Plus, who doesn’t love the smell of cookies baking in the oven?
How to prepare Pumpkin Pie Cookies
Preparing Pumpkin Pie Cookies is simple and straightforward. Just follow these easy steps to create delicious cookies that will impress your friends and family.
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Steps:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the butter, granulated sugar, and powdered sugar until light and fluffy.
- Mix in the vanilla extract and pumpkin puree until well combined.
- In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into small balls and place them on the prepared baking sheet, flattening them slightly.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to serve Pumpkin Pie Cookies
Pumpkin Pie Cookies can be served warm or at room temperature. They’re perfect on their own, but you can also drizzle a little icing on top for an extra sweet touch. Pair them with a glass of milk or your favorite beverage for a satisfying treat!
How to store Pumpkin Pie Cookies
To keep your Pumpkin Pie Cookies fresh, store them in an airtight container at room temperature. They will last for about a week, but we doubt they’ll last that long once you start sharing them!
Tips to make Pumpkin Pie Cookies perfectly
- Make sure your butter is softened, not melted, for the best texture.
- Avoid overmixing the dough when you add the dry ingredients; this helps keep the cookies soft.
- Use a cookie scoop for even-sized cookies, ensuring they bake evenly.
Variations
You can easily customize your Pumpkin Pie Cookies! Consider adding chocolate chips, crushed nuts, or even a sprinkling of oats for texture. You can also use different spices based on your taste—try adding a pinch of allspice or cardamom for a twist.
FAQ
1. Can I use canned pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling usually contains added sugar and spices, so it will affect the flavor and texture of your cookies. Stick with plain pumpkin puree for the best results.
2. Can I freeze Pumpkin Pie Cookies?
Yes! You can freeze the cookies for up to three months. Place them in an airtight container between layers of parchment paper to prevent sticking.
3. What’s the best way to soften butter quickly?
If you forgot to take your butter out of the fridge, you can cut it into smaller pieces and leave it at room temperature for about 30 minutes, or microwave it for about 10 seconds at a time, until just softened.
Now that you have this recipe, it’s time to get baking! Enjoy your delicious Pumpkin Pie Cookies!
Pumpkin Pie Cookies
Delicious cookies that capture the cozy flavors of pumpkin pie, perfect for any time of year.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the butter, granulated sugar, and powdered sugar until light and fluffy.
- Mix in the vanilla extract and pumpkin puree until well combined.
- In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into small balls and place them on the prepared baking sheet, flattening them slightly.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, ensure butter is softened, and avoid overmixing the dough. Customize with chocolate chips or nuts if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg
Keywords: pumpkin, cookies, fall, dessert, baking