Pumpkin Pie Cookies
Pumpkin pie cookies offer a delightful twist on a classic fall favorite with soft and creamy treats that bring cozy pumpkin pie flavors in cookie form.
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.
Notes
Store in an airtight container at room temperature for up to a week or freeze for longer storage. Chill the dough for 30 minutes if it is sticky.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 50mgSugar: 5g
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!