why make this recipe
Pumpkin Pie Cookies are a delightful treat that combines the comforting flavors of pumpkin pie with the fun of a cookie. They are soft, chewy, and perfect for any occasion, especially during the fall season. These cookies are easy to make and can be enjoyed by everyone. Plus, they make your kitchen smell amazing while baking!
how to make Pumpkin Pie Cookie
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup walnuts or pecans (optional)
- 1/2 cup chocolate chips (optional)
Directions:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, cream the butter, brown sugar, and granulated sugar together until smooth.
- Beat in the egg and vanilla extract until well combined.
- Stir in the pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in nuts and chocolate chips if using.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
how to serve Pumpkin Pie Cookie
Enjoy Pumpkin Pie Cookies warm or at room temperature. They are great on their own, but you can also serve them with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra treat. They make a lovely snack or dessert for gatherings.
how to store Pumpkin Pie Cookie
Store your Pumpkin Pie Cookies in an airtight container at room temperature for up to a week. You can also freeze the cookies for longer storage. Just make sure to let them cool completely before placing them in a freezer-safe bag. They can be thawed overnight in the fridge when you’re ready to enjoy them again.
tips to make Pumpkin Pie Cookie
- For extra flavor, use fresh pumpkin puree instead of canned.
- Ensure your butter is softened at room temperature for the best texture.
- Do not overmix the dough; mix until just combined for softer cookies.
- Experiment with different mix-ins like raisins or other nuts if you like.
variation
You can switch up the spices in the cookies or add other flavors like chocolate or peanut butter. Instead of nuts and chocolate chips, try adding dried cranberries or coconut for a fun twist!
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, the cookies may be denser.
2. How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden. The centers may still look soft but will firm up as they cool.
3. Can I make the dough ahead of time?
Absolutely! You can make the dough ahead of time and refrigerate it for up to 3 days. Just bring it to room temperature before baking.
Pumpkin Pie Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, cream the butter, brown sugar, and granulated sugar together until smooth.
- Beat in the egg and vanilla extract until well combined.
- Stir in the pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in nuts and chocolate chips if using.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.