Is there anything more comforting than the warm, spiced aroma of pumpkin pie baking in the oven? For those who adore pumpkin pie but want a more portable, bite-sized version, these Pumpkin Pie Cookies are a dream come true. Imagine the classic flavors of a pumpkin pie—rich pumpkin, cinnamon, nutmeg, and cloves—wrapped up in a soft, chewy cookie. These cookies bring all the cozy, autumnal vibes you love, but in a form that’s perfect for sharing, gifting, or enjoying with a hot cup of coffee.
What makes these cookies truly special is their balance of textures and flavors. The outside is slightly crisp, giving way to a soft and tender center filled with the creamy pumpkin pie goodness you know and love. Whether you’re serving them at a fall gathering or simply indulging in a sweet treat, these Pumpkin Pie Cookies are sure to become a seasonal favorite.
The best part? They’re incredibly easy to make, requiring just a few simple steps. You’ll be delighted at how quickly they come together, filling your home with the comforting scents of pumpkin spice. Let’s dive into the recipe so you can start enjoying these delicious cookies today!
Recipe Summary:
These Pumpkin Pie Cookies offer all the flavors of a classic pumpkin pie in a soft, chewy cookie form. With warm spices and a tender, slightly crisp texture, they’re the perfect treat for fall. Easy to make and full of comforting flavors, these cookies are sure to become a favorite for both you and your loved ones.
Exciting Story:
Pumpkin pie has always been a staple in our house during the fall. But one year, I wanted to create something that was a bit more shareable, especially for those family get-togethers where everyone just wants a little taste of everything. That’s when I came up with these Pumpkin Pie Cookies. I remember the first time I made them; my husband walked into the kitchen, drawn by the scent of cinnamon and nutmeg, and couldn’t resist grabbing one straight off the cooling rack. The smile on his face said it all—these cookies were a hit! Now, they’re a must-have for our autumn celebrations, and every time I make them, I’m reminded of that first batch and how they quickly became a family favorite.
Why These Pumpkin Pie Cookies?
Selling Points:
- Classic Pumpkin Pie Flavor: These cookies capture the essence of pumpkin pie, with all the spices and flavors you love, in a convenient, portable form.
- Perfect Texture: A slight crisp on the outside with a soft, chewy center filled with creamy pumpkin goodness.
- Easy to Make: No need to fuss with pie crusts—these cookies come together quickly and easily, perfect for any fall occasion.
- Great for Sharing: Ideal for parties, potlucks, or just enjoying at home with a warm beverage.
How to Make Pumpkin Pie Cookies:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the pumpkin puree, egg, and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the cookies tough.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. If desired, gently flatten the tops of the dough balls with the back of a spoon or your fingers.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will be soft when you first take them out of the oven but will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If you like, dust the cooled cookies with powdered sugar for an extra touch of sweetness.
Tips:
- Pumpkin Purée: Make sure to use pure pumpkin purée, not pumpkin pie filling, which has added sugar and spices.
- Spice Adjustments: Feel free to adjust the spice levels to your taste. If you love cinnamon, add an extra pinch!
- Storage: Store these cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for longer storage.
Substitutions and Variations:
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
- Add Nuts: For a bit of crunch, fold in some chopped pecans or walnuts into the dough before baking.
- Chocolate Lovers: Add a handful of chocolate chips or white chocolate chips to the batter for an extra indulgent twist.
Make a Healthier Version:
- Lower Sugar: Reduce the amount of sugar in the recipe by using a sugar substitute or cutting back on the granulated sugar.
- Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber and nutrients.
- Low-Fat Option: Use a low-fat or light butter substitute and reduce the sugar to make the cookies lower in calories.
Closing:
And there you have it—a batch of delightful Pumpkin Pie Cookies that are sure to bring a smile to your face this fall. These cookies are perfect for any occasion, whether you’re enjoying them at home or sharing them with friends and family. Don’t forget to let us know how they turn out, and be sure to check out some of our other delicious recipes for more seasonal inspiration!
Frequently Asked Questions:
- Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 2 days before baking. - Can I freeze these cookies?
Absolutely! These cookies freeze well. Store them in an airtight container or freezer bag for up to 3 months. - What’s the best way to soften butter quickly?
You can soften butter quickly by cutting it into small cubes and letting it sit at room temperature for about 15 minutes. - Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin purée, but make sure it’s well-drained to avoid adding too much moisture to the dough. - What should I serve with these cookies?
These cookies pair wonderfully with a cup of coffee, hot cocoa, or spiced tea. - How do I keep the cookies soft?
Store them in an airtight container with a slice of bread to help maintain their softness.
Pumpkin Pie Cookies Recipe
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal1
hour10
minutes1
Keep the screen of your device on
Ingredients
1 cup 1 unsalted butter, softened
1 cup 1 granulated sugar
1/2 cup 1/2 brown sugar, packed
1/2 cup 1/2 pumpkin puree (not pumpkin pie filling)
1 large 1 egg
1 teaspoon 1 vanilla extract
2 1/2 cups 2 1/2 all-purpose flour
1 teaspoon 1 baking powder
1/2 teaspoon 1/2 baking soda
1/4 teaspoon 1/4 salt
2 teaspoons 2 ground cinnamon
1 teaspoon 1 ground nutmeg
1/2 teaspoon 1/2 ground ginger
1/4 teaspoon 1/4 ground cloves
1/2 cup 1/2 powdered sugar (for dusting, optional)
Directions
- Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the cookies tough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. If desired, gently flatten the tops of the dough balls with the back of a spoon or your fingers.
- Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will be soft when you first take them out of the oven but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If you like, dust the cooled cookies with powdered sugar for an extra touch of sweetness.
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