Imagine the warm, spicy aroma of pumpkin pie wafting through your kitchen, wrapped in the comforting form of a cookie.
These Pumpkin Pie Cookies are a simple yet delightful treat that embodies the coziness of fall in every bite.
As the ingredients meld together, magic happens, transforming your kitchen into a haven of autumnal bliss.
Let’s bring this delicious creation to life and fill our homes with its inviting warmth.
Kitchen Tools Required
- 1 Mixing bowl
- 1 Electric mixer
- 1 Baking sheet
- 1 Parchment paper
- 1 Cooling rack
- 1 Measuring cup set
- 1 Measuring spoon set
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Brown sugar, packed
- 1/2 cup Granulated sugar
- 3/4 cup Pumpkin puree
- 1 Large egg
- 2 teaspoons Vanilla extract
- 2 1/2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 tablespoon Pumpkin pie spice
- 1/2 teaspoon Salt
Cook & Prep Time
To efficiently manage your time while making Pumpkin Pie Cookies, follow this timeline:
- Reading and Preparation (5 minutes)
- Spend a few minutes reading through the recipe and gathering all necessary ingredients and equipment.
- Prep Work (15 minutes)
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter, brown sugar, and granulated sugar using an electric mixer until fluffy.
- Mix in the pumpkin puree, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Mixing and Shaping (5 minutes)
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Baking (12 minutes)
- Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges are lightly browned.
- Resting and Cooling (15 minutes)
- Allow the cookies to cool on the baking sheet for 5 minutes.
- Transfer them to a cooling rack to cool completely for another 10 minutes.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
In a mixing bowl, cream together the butter, brown sugar, and granulated sugar using an electric mixer until fluffy.
Mix in the pumpkin puree, egg, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10 to 12 minutes or until the edges are lightly browned.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Serving Tips
- Vanilla Ice Cream: Serve the cookies warm with a scoop of vanilla ice cream for a delightful contrast in textures and temperatures.
- Whipped Cream: Top the cookies with a dollop of whipped cream to enhance the creamy pumpkin pie flavor.
- Hot Apple Cider: Pair the cookies with a mug of hot apple cider for a cozy, autumn-inspired treat.
- Cream Cheese Frosting: Spread a layer of cream cheese frosting on the cookies for a rich and tangy complement.
- Spiced Latte: Enjoy the cookies with a spiced latte to accentuate the warm spices in the cookies.
Storage
To store Pumpkin Pie Cookies, place them in an airtight container at room temperature for up to 5 days.
For extended freshness, freeze them for up to 3 months.
Freezing
To freeze Pumpkin Pie Cookies, place cooled cookies in a single layer on a baking sheet.
Freeze until solid.
Then transfer to an airtight container or freezer bag for up to three months.
Reheating
To reheat pumpkin pie cookies, place them in a preheated oven at 300°F (150°C) for 5 minutes.
This helps maintain their soft texture and enhances the flavors.
Final Thoughts
Pumpkin Pie Cookies are a delightful treat that combines the flavors of a classic pumpkin pie with the convenience of a cookie.
Their soft, chewy texture and rich, spicy aroma make them a perfect dessert for fall gatherings or any time of year.
Whether enjoyed on their own or with a drizzle of glaze, these cookies are sure to be a hit with family and friends.
Remember to adjust the pumpkin pie spice to suit your taste, and don’t hesitate to add a touch of molasses for extra chewiness.
With their simple preparation and delicious results, Pumpkin Pie Cookies are a must-try for any dessert lover.
Frequently Asked Questions
Can I Substitute the All-Purpose Flour With a Gluten-Free Alternative?
Yes, you can substitute all-purpose flour with a gluten-free blend. Use a 1:1 ratio for best results. Make certain the blend contains xanthan gum to mimic gluten’s structure. Mix thoroughly to achieve a consistent dough texture.
How Do I Make These Cookies Vegan-Friendly?
To make them vegan-friendly, replace butter with 1 cup softened vegan margarine, egg with 1/4 cup unsweetened applesauce, and guarantee vanilla extract is vegan. Adjust baking time slightly, monitoring cookies closely to prevent overbaking.
What Type of Pumpkin Puree Is Recommended for Best Results?
Opt for 100% pure pumpkin puree without additives for ideal texture and flavor. Canned varieties like Libby’s guarantee consistency. Avoid pumpkin pie filling, as it contains spices and sweeteners that can alter your recipe’s balance and taste.
Can I Add Chocolate Chips to This Cookie Recipe?
You can add 1 cup of chocolate chips to the dough. Fold them in after mixing dry and wet ingredients. Guarantee even distribution by using a spatula for the best consistency and a uniform bake.
How Do I Prevent My Cookies From Becoming Too Cakey?
To prevent cookies from becoming too cakey, reduce the baking powder to 3/4 teaspoon and decrease the pumpkin puree to 1/2 cup. Make certain you don’t overmix the batter, which incorporates excess air, leading to cakiness.
Pumpkin Pie Cookies
Equipment
- 1 Mixing bowl
- 1 Electric mixer
- 1 Baking sheet
- 1 Parchment paper
- 1 Cooling rack
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter, brown sugar, and granulated sugar using an electric mixer until fluffy.
- Mix in the pumpkin puree, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10 to 12 minutes or until the edges are lightly browned.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
