Thanksgiving Pumpkin Pie Cookies

These Thanksgiving Pumpkin Pie Cookies are a delightful twist on traditional pumpkin pie. They combine the best of both worlds: soft, buttery cookies filled with creamy pumpkin spices. Perfect for holiday gatherings or as a sweet treat, these cookies are sure to please everyone who tries them. They encapsulate the flavors of pumpkin pie in a fun and easy-to-eat format, making them a festive addition to your dessert table.

how to make Thanksgiving Pumpkin Pie Cookies

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup pumpkin puree
• 1/2 cup sweetened condensed milk
• 1/2 teaspoon pumpkin pie spice
• 1 egg yolk

Directions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, cream together butter, powdered sugar, and granulated sugar until light and fluffy.
3. Add vanilla extract, salt, cinnamon, nutmeg, and ginger, mixing until combined.
4. Gradually add flour, mixing until a dough forms.
5. Roll out the dough on a floured surface to about 1/4 inch thickness and cut out cookie shapes.
6. Place half of the cookies on a baking sheet lined with parchment paper.
7. In another bowl, mix pumpkin puree, sweetened condensed milk, pumpkin pie spice, and egg yolk until smooth.
8. Spoon a small dollop of the pumpkin filling onto each cookie on the baking sheet.
9. Top with the remaining cookies and gently press down to seal.
10. Bake for 15-18 minutes, or until edges are lightly golden.
11. Allow to cool before serving.

how to serve Thanksgiving Pumpkin Pie Cookies

Serve these cookies warm or at room temperature. They make a great dessert for Thanksgiving dinner or can be enjoyed as a snack throughout the fall season. Consider pairing them with a scoop of ice cream or a dollop of whipped cream for an extra treat.

how to store Thanksgiving Pumpkin Pie Cookies

Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. For longer storage, freeze the cookies in a freezer-safe container for up to 3 months. Just make sure to let them cool completely before freezing.

tips to make Thanksgiving Pumpkin Pie Cookies

• Make sure the butter is softened to room temperature for easier mixing.
• When rolling out the dough, use flour on your surface and rolling pin to prevent sticking.
• For a festive touch, sprinkle some granulated sugar on top of the cookies before baking.
• Feel free to adjust the spices according to your taste preferences.

variation

You can add chocolate chips or nuts to the pumpkin filling for an added texture and flavor. Alternatively, you can create a glaze with powdered sugar and milk to drizzle on top of the cookies once cooled.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but make sure it’s cooked and pureed smoothly before adding it to the recipe.

2. Can I double the recipe?
Absolutely! Just double all the ingredients and follow the same steps to make a larger batch.

3. How do I know when the cookies are done?
The cookies are done when the edges are lightly golden. You can also check by inserting a toothpick in the center; it should come out clean.

Thanksgiving Pumpkin Pie Cookies

These delightful Thanksgiving Pumpkin Pie Cookies offer all the warm, cozy flavors of your favorite holiday dessert in a convenient, bite-sized form. Perfect for autumn gatherings or a sweet treat anytime.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 40 minutes mins

Servings: 24 cookies

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 2 cups All-purpose flour
• 1 tsp Baking soda
• 2 tsp Pumpkin pie spice
• 1/2 tsp Salt

Wet Ingredients

• 1/2 cup Unsalted butter softened
• 1/2 cup Granulated sugar
• 1/4 cup Brown sugar packed
• 1/2 cup Pumpkin puree
• 1 Egg large
• 1 tsp Vanilla extract

Equipment

• Mixing bowls
• Electric mixer
• Baking sheets
• Parchment paper
• Measuring cups
• Measuring spoons
• Spatula
• Wire rack

Method

 

Preparation

1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt; set aside.

Mixing Dough

1. In a large bowl, cream softened butter with granulated sugar and brown sugar until light and fluffy.
2. Beat in pumpkin puree, egg, and vanilla extract until well combined.
3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms.

Baking

1. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
2. Bake for 10-12 minutes, or until the edges are set and lightly golden.
3. Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

For extra flair, dust the cooled cookies with powdered sugar or drizzle with a cream cheese glaze.