Get Ready for These Delightful Pumpkin Pie Cookies!
Hey there! I don’t know about you, but when fall rolls around, I can’t get enough of pumpkin-flavored treats. One of my all-time favorites is these soft, spiced pumpkin pie cookies. They’re perfect for cozy gatherings, holiday parties, or just a sweet snack to enjoy at home. Trust me, you’ll want to add this recipe to your collection!
Nutritional Benefits of Pumpkin
Did you know pumpkin is a nutritional powerhouse? It’s rich in vitamins A and C, which are fantastic for your immune system (especially as the cooler months come). Pumpkin is also high in fiber, which helps with digestion and can keep you feeling fuller for longer. So, while you indulge in these cookies, you can also feel good knowing you’re enjoying a healthy ingredient!
Fun Variations to Try
- Gluten-Free: If you’re looking for a gluten-free option, you can substitute all-purpose flour with a gluten-free flour blend. Just make sure it has xanthan gum added!
- Add Some Crunch: Toss in some chopped nuts like walnuts or pecans for a delightful crunch. It adds texture and a different flavor.
- Swap the Whipped Cream: If you’re not a fan of whipped cream, consider using cream cheese frosting. Just mix cream cheese with powdered sugar and a bit of vanilla extract for a delicious topping!
Let’s Bake These Pumpkin Pie Cookies!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup pumpkin pie filling (for topping)
- 1 cup whipped cream (for decorating)
- Ground cinnamon (for garnish)
- Optional: small pumpkin candies (for decoration)
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C), and line two baking sheets with parchment paper. This ensures your cookies don’t stick!
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy—around 2-3 minutes should do it!
- Add Pumpkin and Egg: Next, mix in the pumpkin puree, egg, and vanilla extract until it’s all well combined. This is when your kitchen will start smelling delightful!
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until everything is well mixed.
- Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet mixture, stirring until the cookie dough comes together. You want it to be soft but manageable.
- Shape the Cookies: Use a tablespoon to scoop out dough and roll it into balls. Place these on your prepared baking sheets, spacing them about 2 inches apart. Gently press each ball down to flatten them a bit.
- Bake the Cookies: Bake in your preheated oven for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheets for a few minutes before moving them to a wire rack to cool completely.
- Prepare the Topping: Once the cookies are cool, dollop some pumpkin pie filling in the center of each cookie. It’s like a cute little hat!
- Decorate with Whipped Cream: Using a piping bag, pipe some whipped cream around the edge of the cookie. Get creative here! Festively top with small pumpkin candies or a sprinkle of cinnamon.
- Serve and Enjoy: Arrange your delightful cookies on a serving platter and enjoy them with family or friends. They are sure to bring a smile!
Practical Tips
- If you’re okay with a little shape variation, skip the rolling step and simply dollop the dough onto the baking sheet for a more rustic cookie look!
- These cookies can be stored in an airtight container for up to a week. Just make sure they’re completely cooled before putting them away.
- If you want to make these ahead of time, consider freezing the dough! Just scoop and roll it into balls, freeze them on a baking sheet until solid, then transfer to a bag. They can last up to 3 months! Just bake from frozen, adding a minute or two to the baking time.
Equipment You’ll Need
Here’s a handy list of the equipment you’ll need to whip up these cookies:
- A large mixing bowl
- A mixing spoon or electric mixer
- A separate bowl for dry ingredients
- A baking sheet lined with parchment paper
- A cookie scoop or tablespoon for easier portioning
- A cooling rack for proper cooling
- A piping bag for decorating (if you want)!
Frequently Asked Questions
- Can I use canned pumpkin pie filling instead of pure pumpkin? Yes, but it will alter the flavor slightly. Ensure to adjust spices accordingly.
- What if I have leftover pumpkin puree? You can store it in an airtight container in the fridge for a few days or freeze it for later use!
- Can I skip the icing and toppings? Absolutely! These cookies are perfectly tasty on their own!
- Can I use a different type of sugar? Yes, you can use coconut sugar as a healthier alternative, but it may cause a color difference.
- Are these cookies soft or crunchy? They are soft and chewy, perfect for that cozy fall experience!
Join the Fun!
So, what do you think? Are you ready to bake a batch of these delicious pumpkin pie cookies? I’d love to hear how they turn out for you! Snap a picture and share it with me on Pinterest. Happy baking!
