Pumpkin pie cookies offer a delightful twist on a classic fall favorite. These soft and sweet treats bring the cozy taste of pumpkin pie in a fun cookie form. They are perfect for gatherings or a simple family dessert.
Why You Will Love This Recipe
This recipe is simple and fun to make. You only need a few basic ingredients. The cookies turn out soft and creamy with a warm pumpkin filling. They are great for sharing with family and friends. Plus, they add a touch of fall flair to any dessert table.
How to Make Pumpkin Pie Cookies
Making these cookies is easy. You’ll blend butter and sugar, then add flour and pumpkin for a tasty dough. Once the dough is ready, you’ll fill it with a spiced pumpkin mix. It’s a simple process that even beginners can manage.
What You Need
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
Step-by-Step
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract.
- In another bowl, whisk together the flour, salt, and baking powder.
- Gradually add the flour mixture to the creamed mixture, mixing until just combined.
- Roll out the dough and cut it into circles. Place half on a lined baking sheet.
- In another bowl, mix the pumpkin puree, pumpkin pie spice, and cinnamon for the filling.
- Place a spoonful of filling on each cookie circle, then top with another circle.
- Seal the edges and bake for 15-18 minutes or until lightly golden.
- Let cool before serving.
How to Serve Pumpkin Pie Cookies
These cookies are wonderful on their own. For a special touch, serve them with whipped cream or a scoop of vanilla ice cream. They are great for holiday gatherings, cozy evenings, or as a sweet treat with coffee.
How to Store Pumpkin Pie Cookies
To keep these cookies fresh, store them in an airtight container at room temperature for up to a week. You can also freeze them for longer storage. Just place them in a freezer-safe bag. When you’re ready to enjoy them, thaw at room temperature.
Recipe Tips
- Use room temperature butter for easier mixing.
- Don’t overmix the dough; it should be just combined.
- Experiment with different spices like nutmeg or ginger for a flavor twist.
- Make small circles for bite-sized cookies.
- If the dough is sticky, chill it in the fridge for 30 minutes.
Variations & Swaps
- Swap pumpkin puree for apple sauce for a fruity twist.
- Use whole wheat flour for a hearty touch.
- Add chocolate chips for a sweet surprise in every bite.
- Make them gluten-free by using a gluten-free flour blend.
- For a festive touch, add chopped pecans or walnuts.
FAQs
Can I make these cookies ahead of time?
Yes, you can make the dough ahead and refrigerate it for up to 2 days. Just roll and fill when you’re ready to bake.
Can I freeze the pumpkin pie cookies?
Absolutely! Once baked and cooled, place them in an airtight container or freezer bag.
What can I substitute for pumpkin puree?
You can use sweet potato puree or applesauce as alternatives, but the flavor will change slightly.
Can I reheat the cookies?
Yes, you can reheat them in the microwave for about 10-15 seconds or in the oven at 350°F until warm.
What should I do if the dough is too sticky?
If it’s sticky, try chilling the dough for about 30 minutes. This should help in rolling it out.
Pumpkin Pie Cookies
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened Use room temperature butter for easier mixing.
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Can substitute with whole wheat flour for a hearty touch.
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Filling Ingredients
- 1 cup pumpkin puree Can substitute with sweet potato puree or applesauce.
- 1 teaspoon pumpkin pie spice Experiment with different spices like nutmeg or ginger.
- 1/2 teaspoon cinnamon
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract.
- In another bowl, whisk together the flour, salt, and baking powder.
- Gradually add the flour mixture to the creamed mixture, mixing until just combined.
Assembly
- Roll out the dough and cut it into circles. Place half on a lined baking sheet.
- In another bowl, mix the pumpkin puree, pumpkin pie spice, and cinnamon for the filling.
- Place a spoonful of filling on each cookie circle, then top with another circle.
- Seal the edges and bake for 15-18 minutes or until lightly golden.
- Let cool before serving.
