Pumpkin pie cookies bring the comforting flavors of fall to a delightful, portable treat. With their warm spices and soft, chewy texture, these cookies perfectly capture the essence of a beloved classic dessert. They are ideal for holiday gatherings, cozy snacks, or any time you want to enjoy the flavors of pumpkin spice in a new way.
Why We Love This Pumpkin Pie Cookies
You will love pumpkin pie cookies for many reasons. First, they bring the familiar, cozy flavors of traditional pumpkin pie without the fuss of making a pie. The balance of spices like cinnamon, nutmeg, and ginger creates a warm aroma that fills your kitchen and invites your loved ones to indulge. These cookies are wonderfully soft and chewy, offering the perfect bite every time. Plus, they are easy to make and require simple ingredients that you may already have in your pantry. Whether you serve them at a holiday party or enjoy them on a chilly afternoon with tea, they are sure to impress both family and friends.
Ingredients for Pumpkin Pie Cookies
- 1 cup canned pumpkin puree
- 1 cup sugar
- 1/2 cup butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the canned pumpkin puree, sugar, and softened butter. Mix until smooth and creamy.
- Add the egg and vanilla extract to the mixture and beat until fully combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If you are using chocolate chips, fold them into the dough.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about two inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden and the tops are set.
- Remove the cookies from the oven and let them cool on the baking sheet for about five minutes before transferring them to a wire rack to cool completely.
How to Serve Pumpkin Pie Cookies
Serving pumpkin pie cookies offers a delightful experience as you can present them in various ways. Start by placing the cookies on a decorative platter, arranging them in a fun layer or stacking them high for an inviting look. You might sprinkle a dusting of powdered sugar on top to enhance their visual appeal. Pairing these cookies with a simple glaze made from powdered sugar and a bit of milk or even a cream cheese frosting can add a rich, creamy element that complements the spices wonderfully.
For a cozy touch, serve them warm with a steaming cup of hot apple cider or herbal tea, making them perfect for chilly evenings. You might also consider incorporating some whipped cream on the side for dipping, similar to how you would enjoy a traditional pumpkin pie. These cookies also work perfectly in lunchboxes or as afternoon snacks when you want something sweet. Enhancing your serve can make these cookies the highlight of any gathering.
Expert Tips for Pumpkin Pie Cookies
To ensure your pumpkin pie cookies turn out perfectly every time, keep these expert tips in mind. First, use pure pumpkin puree, not pumpkin pie filling, as filling contains additional spices and sugar that may throw off the recipe. Also, make sure you’re measuring your flour accurately. Too much flour can lead to dry cookies, while too little can cause them to spread too much in the oven. A kitchen scale can help you achieve the right measurements.
Chilling the cookie dough for at least 30 minutes before baking will help the cookies hold their shape better. If you’re feeling adventurous, consider adding chopped nuts, like pecans or walnuts, for added texture and a nutty flavor that pairs beautifully with pumpkin. Baking in small batches can also help you achieve that perfect chewy inside without overbaking. Lastly, feel free to adjust the spices to match your preferences, experimenting with the quantities of cinnamon or nutmeg to create your unique blend.
How to Store Pumpkin Pie Cookies
Storing your pumpkin pie cookies properly will keep them fresh and tasty for days. Allow the cookies to cool completely before storing them. Place the cookies in an airtight container to prevent them from becoming stale. You can layer them between sheets of parchment paper to avoid sticking. If you want to keep them even longer, consider freezing them. Place the cooled cookies in a single layer on a baking sheet to freeze for a couple of hours. Once they are frozen, transfer them to a freezer-safe bag or container. They will maintain quality for up to three months. When you’re ready to enjoy them again, simply thaw at room temperature.
Variations of Pumpkin Pie Cookies
Exploring variations of pumpkin pie cookies can keep things exciting and cater to different tastes. One popular option is to substitute the all-purpose flour with whole wheat flour for a healthier twist. This adds a subtle nutty flavor while still keeping the cookies moist. You could also try using alternative sweeteners, such as brown sugar or coconut sugar, to create a richer taste.
For a fun twist on texture, consider adding oatmeal to the cookie dough for a chewy, heartier cookie. You might experiment with different mix-ins like dried cranberries or shredded coconut for added flavor dimension. If you love spiced cookies, incorporating a dash of clove or allspice can elevate the flavor profile. Lastly, for those who love frosting, consider topping your cookies with a cream cheese frosting to mimic the experience of traditional pumpkin pie, making for an indulgent treat.
FAQ about Pumpkin Pie Cookies
Pumpkin pie cookies are a delicious twist on a classic dessert that people often wonder about. Many ask if these cookies can be made gluten-free. Yes, you can use a gluten-free flour blend instead of all-purpose flour to make these cookies suitable for those with dietary restrictions. Another common question is if they can be stored and, indeed, they store well in an airtight container for up to a week or in the freezer for even longer.
Some also wonder about swapping fresh pumpkin for canned pumpkin puree. While fresh can be used, it is crucial to ensure it is cooked and puréed smoothly without excess moisture. This helps maintain the right cookie texture. People also ask if they can add nuts or chocolate chips to the cookie dough, and yes, both make excellent additions for extra texture and flavor. Engaging with these FAQs can help you master these pumpkin pie cookies and make them your own!
Pumpkin Pie Cookies
Ingredients
Wet Ingredients
- 1 cup canned pumpkin puree Use pure pumpkin puree, not pumpkin pie filling
- 1 cup sugar Granulated sugar
- 1/2 cup butter, softened Room temperature butter
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Can substitute with whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup chocolate chips Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the canned pumpkin puree, sugar, and softened butter. Mix until smooth and creamy.
- Add the egg and vanilla extract to the mixture and beat until fully combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If you are using chocolate chips, fold them into the dough.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about two inches apart.
Baking
- Bake for 12-15 minutes, or until the edges are lightly golden and the tops are set.
- Remove the cookies from the oven and let them cool on the baking sheet for about five minutes before transferring them to a wire rack to cool completely.
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