Pumpkin Pie Cookies
Delicious cookies infused with pumpkin and warm spices, featuring a creamy pumpkin pie filling surprise.
Equipment
- Oven
- Mixing Bowl
- Baking Sheets
- Parchment Paper
- Wire Rack
Ingredients
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Pumpkin Pie Spice
- 0.5 teaspoon Salt
- 1 cup Unsalted Butter softened
- 1 cup Brown Sugar packed
- 1 cup Granulated Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1 cup Canned Pumpkin
- 1 cup Pumpkin Pie Filling
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg, vanilla extract, and canned pumpkin, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Scoop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Make a small indentation in the center of each cookie and spoon a little pumpkin pie filling into it.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store cookies in an airtight container at room temperature for up to one week. Refrigerate for longer storage or freeze for up to three months.