Pumpkin Pie Cookies
Pumpkin Pie Cookies have a special place in my heart. These delightful treats capture the essence of autumn, combining the warm flavors of pumpkin and spices with a buttery cookie shell. Perfect for cozy gatherings, holiday festivities, or simply to satisfy a sweet craving, these cookies are not only adorable but also a breeze to whip up. I remember the first time I made them, the aroma of spices wafting through my kitchen, instantly filling my home with warmth and nostalgia. Trust me, once you try them, you’ll want to make them over and over again!
Why you’ll love this dish
These Pumpkin Pie Cookies are the ideal blend of convenience and nostalgia. They are a delightful way to enjoy the comforting flavors of pumpkin pie in a bite-sized format. Perfect for gatherings, these cookies are kid-friendly and budget-conscious, making them a guilt-free treat. Imagine a weekend brunch or a cozy family gathering where these cookies steal the show! They often elicit nostalgic comments and smiles.
“These cookies are like autumn in a bite! They disappeared within minutes at our family dinner!”
How this recipe comes together
Making Pumpkin Pie Cookies is as simple as it is rewarding. The process involves creating a fluffy cookie shell before filling it with a delectable pumpkin mixture. It’s a straightforward three-step method: prepare the cookie dough, create the pumpkin filling, and bake. It may sound like a lot, but don’t worry! You’ll be in and out of the kitchen in no time, enjoying your delicious creation before you know it.
What you’ll need
To get started, gather the following ingredients:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1 tablespoon cornstarch
- 1/4 cup heavy cream
Feel free to substitute the pumpkin puree with apple sauce for a different twist, or use coconut oil instead of butter for a dairy-free version!
Step-by-step instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy.
- Add the vanilla extract and mix well. Gradually incorporate the flour and salt until just combined.
- Scoop out the dough and roll it into small balls. Press them into a greased muffin tin, creating little cookie cups.
- In a separate bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and cornstarch until smooth.
- Pour this luscious pumpkin filling into the cookie cups until they are nearly full.
- Bake in the preheated oven for 15-20 minutes or until the edges are lightly golden.
- Let them cool completely before serving to let the flavors meld.
Best ways to enjoy it
Serving Pumpkin Pie Cookies is a delight! Consider arranging them on a beautiful platter dusted with powdered sugar for a festive touch. Pair these cookies with a scoop of vanilla ice cream or some whipped cream for an indulgent dessert experience. A cup of spiced chai or hot cider makes for the perfect drink to complement these treats. Don’t shy away from setting them out at holiday parties; they’re sure to be a conversation starter!
How to store
Storing your Pumpkin Pie Cookies is simple! Keep any leftovers in an airtight container at room temperature for up to 3 days. If you want to enjoy them later, consider freezing them. Just place them in a freezer-safe bag or container, with parchment paper in between each cookie to prevent sticking. They will stay fresh for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or warm them slightly in the oven.
Pro chef tips
- Be sure your butter is at room temperature; this makes for an easier creaming process and ensures a fluffy result.
- Don’t overmix the dough to prevent tough cookies; mix just until combined.
- For an extra layer of flavor, consider adding a sprinkle of sea salt on top of the warm cookies just out of the oven.
Creative twists
Feel free to experiment with your Pumpkin Pie Cookies! Add chocolate chips or nuts to the cookie dough for some added texture. For a festive touch, decorate the tops with candy corn or a drizzle of caramel sauce. You can even switch out the spices for a chai blend or combine the pumpkin with apple to create a different flavor profile altogether.
Common questions
-
How long do these cookies take to prepare?
The total time is about 30 minutes for preparation and baking, making them perfect for a last-minute treat! -
Can I use canned pumpkin instead of fresh?
Absolutely! Canned pumpkin puree works wonderfully here, just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices. -
What’s the best way to store these cookies?
As mentioned earlier, they can be kept at room temperature in an airtight container for 3 days or frozen for up to 3 months for later enjoyment!
These Pumpkin Pie Cookies are not just a seasonal treat; they are also a delightful way to bring the essence of fall to your table. Happy baking!
Pumpkin Pie Cookies
Ingredients
For the Cookie Shell
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Pumpkin Filling
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1 tablespoon cornstarch
- 1/4 cup heavy cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy.
- Add the vanilla extract and mix well. Gradually incorporate the flour and salt until just combined.
- Scoop out the dough and roll it into small balls. Press them into a greased muffin tin, creating little cookie cups.
Making the Filling
- In a separate bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and cornstarch until smooth.
Baking
- Pour this luscious pumpkin filling into the cookie cups until they are nearly full.
- Bake in the preheated oven for 15-20 minutes or until the edges are lightly golden.
- Let them cool completely before serving to let the flavors meld.
