Pumpkin Pie Cookies

Why Make This Recipe

Pumpkin Pie Cookies are a delightful twist on the classic pumpkin pie. They are perfect for fall gatherings, holidays, or any time you’re craving a sweet treat with warm spices. These cookies blend the familiar flavors of pumpkin pie with a soft, chewy cookie base, making them both comforting and fun to eat. They’re easy to make and will fill your home with the inviting aroma of pumpkin and spices.

How to Make Pumpkin Pie Cookies

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 3/4 cup pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 tablespoon cornstarch

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, whisk together flour, cornstarch, and salt.
3. In a separate bowl, beat the softened butter and powdered sugar until light and fluffy.
4. Add the vanilla extract and spices (cinnamon, nutmeg, ginger, cloves) to the butter mixture and mix well.
5. Gradually add the flour mixture to the wet ingredients until combined.
6. On a baking sheet, spoon a small amount of dough into cookie shapes.
7. Make an indentation in the center of each cookie and fill with a small amount of pumpkin puree.
8. Bake for 12-15 minutes or until the edges are lightly golden.
9. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

How to Serve Pumpkin Pie Cookies

Serve Pumpkin Pie Cookies warm, or at room temperature for a delightful treat. They can be enjoyed on their own, or you can pair them with a cup of coffee or hot chocolate. For an extra treat, drizzle some icing on top or serve with whipped cream on the side.

How to Store Pumpkin Pie Cookies

Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Just place the cooled cookies in a freezer-safe bag or container, and they can last for up to three months.

Tips to Make Pumpkin Pie Cookies

1. Make sure your butter is softened, but not melted, for the best texture.
2. Don’t skip the cornstarch as it helps to create a soft cookie that holds its shape.
3. Experiment with additional toppings like chopped nuts or chocolate chips if you like.
4. Use fresh pumpkin puree for a richer flavor, or canned pumpkin works well too.

Variation

You can switch up the spices to suit your taste. For example, try adding a pinch of allspice or an additional dash of ginger for a spicier cookie. You can also replace pumpkin puree with sweet potato puree for a different twist!

FAQs

1. Can I use store-bought pumpkin puree?

Yes, store-bought pumpkin puree works great and saves time.

2. How can I make these cookies more festive?

You can add colored icing or sprinkle colored sugar on top for a festive touch.

3. What can I do if my cookies are too dry?

Make sure not to overbake the cookies. If they’re still dry, try adding a little extra pumpkin puree next time.