Pumpkin Pie Cookies

Introduction

As the crisp autumn air rolls in and the leaves begin to turn vibrant shades of red and gold, there’s no better way to embrace the season than with a batch of Pumpkin Pie Cookies. These delightful cookies combine the warm, comforting flavors of traditional pumpkin pie with the convenience of a handheld treat. Whether you’re preparing for a holiday gathering or simply craving a seasonal snack, these cookies are sure to satisfy your fall cravings.

Ingredients

To create these scrumptious Pumpkin Pie Cookies, you’ll need:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 cup canned pumpkin puree
  • 1 large egg
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 cup chopped pecans (optional)
  • 1/2 cup white chocolate chips (optional)

Instructions

this recipe
  1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
  2. Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This process should take about 2-3 minutes.
  3. Add Pumpkin and Egg: Mix in the canned pumpkin puree and the egg until fully combined. The pumpkin adds moisture and a subtle sweetness to the cookies.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, ginger, and cloves.
  5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can lead to dense cookies.
  6. Fold in Optional Add-ins: If you’re using pecans or white chocolate chips, fold them into the cookie dough at this stage.
  7. Scoop and Bake: Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are golden brown.
  8. Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips for Perfect Pumpkin Pie Cookies

  • Use Fresh Pumpkin Spice: For the best flavor, use freshly ground spices or a high-quality pumpkin pie spice blend.
  • Chill the Dough: If the dough is too soft to handle, chill it in the refrigerator for about 30 minutes before baking.
  • Storage: Store your Pumpkin Pie Cookies in an airtight container at room temperature for up to a week. They also freeze well for up to 3 months.
See also  Hawaiian Pineapple Coconut Fluff

Conclusion

Pumpkin Pie Cookies are the quintessential fall treat, capturing all the cozy flavors of pumpkin pie in a convenient cookie form. Whether enjoyed with a cup of hot cider or shared with friends and family, these cookies are sure to be a hit at any fall gathering. So, roll up your sleeves, gather your ingredients, and indulge in the seasonal delight of Pumpkin Pie Cookies!

Serving and Storage Tips for Pumpkin Pie Cookies

Serving Tips

  1. Serve Fresh: Pumpkin Pie Cookies are best enjoyed fresh from the oven or within a day or two of baking. The warmth and softness of freshly baked cookies enhance their flavor and texture.
  2. Pair with Beverages: These cookies pair wonderfully with a variety of beverages. Consider serving them with a hot cup of spiced cider, a latte, or a simple glass of milk to complement their rich, autumnal flavors.
  3. Garnish: For a festive touch, sprinkle a bit of additional cinnamon or a light dusting of powdered sugar on top of the cookies before serving. This can add a nice visual appeal and a hint of extra sweetness.
  4. Presentation: Arrange the cookies on a decorative plate or platter for a visually appealing presentation. Adding a few whole pecans or a cinnamon stick as a garnish can make your serving look even more enticing.
  5. Cookie Sandwiches: For a fun twist, turn these cookies into sandwiches by spreading a layer of cream cheese frosting or whipped cream between two cookies. This adds a creamy texture and an extra burst of flavor.

Storage Tips

  1. Room Temperature: Store Pumpkin Pie Cookies in an airtight container at room temperature to keep them soft and fresh. They should stay good for up to one week.
  2. Refrigeration: If you prefer, you can store the cookies in the refrigerator to extend their shelf life. Just be sure to keep them in an airtight container to prevent them from drying out or absorbing odors from the fridge.
  3. Freezing: For longer storage, freeze the cookies. Place them in a single layer on a baking sheet to freeze individually, then transfer them to an airtight freezer bag or container. They can be frozen for up to three months. To enjoy, simply thaw at room temperature for a few hours or heat them in the microwave for a few seconds.
  4. Preventing Staleness: To keep the cookies soft and prevent them from becoming stale, you can place a slice of bread or a few marshmallows in the container with the cookies. The moisture from the bread or marshmallows helps to keep the cookies soft.
See also  Easy Butternut Squash Chili With Turkey or Beef

By following these serving and storage tips, you can ensure that your Pumpkin Pie Cookies remain delicious and enjoyable, whether you’re savoring them fresh or storing them for later.

1. Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use plain canned pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling contains added spices and sugars, which can alter the taste and texture of your cookies. If you only have pumpkin pie filling, reduce or omit the additional spices and sugars in the recipe.

2. How can I make these cookies gluten-free?

To make Pumpkin Pie Cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend you choose is designed for baking and has a good balance of ingredients to mimic the texture of traditional flour. Additionally, check that all other ingredients, such as baking powder and baking soda, are gluten-free.

3. Can I freeze the cookie dough?

Yes, you can freeze the cookie dough. Scoop the dough into individual cookie portions and place them on a baking sheet to freeze. Once frozen solid, transfer the dough balls to an airtight container or freezer bag. When you’re ready to bake, you can bake the frozen dough straight from the freezer; just add an extra 1-2 minutes to the baking time.

4. How do I adjust the recipe for high altitude baking?

If you’re baking at a high altitude (above 3,000 feet), you may need to make a few adjustments. Reduce the amount of baking powder and baking soda slightly (about 1/4 teaspoon less per teaspoon in the recipe) and increase the oven temperature by 15-25°F. Additionally, you may need to reduce the amount of sugar slightly and increase the amount of flour to compensate for the drier air. Keep an eye on the cookies as they bake, as they may cook faster at high altitudes.

Leave a Comment