Thanksgiving Pumpkin Pie Cookies bring the warming flavors of fall into a delightful cookie form. They are soft, chewy, and bursting with pumpkin spice goodness. Perfect for sharing with family and friends, these cookies can be a fun twist on the traditional pumpkin pie. Plus, they make your home smell amazing while they bake!
How to Make Thanksgiving Pumpkin Pie Cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 egg yolk
Directions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, powdered sugar, and salt.
- In a separate bowl, cream together the softened butter and pumpkin puree.
- Add vanilla extract and egg yolk to the pumpkin mixture; mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Stir in the spices (cinnamon, nutmeg, ginger, cloves).
- Scoop dough into small balls and place them in a greased muffin tin or on a baking sheet lined with parchment paper; flatten them gently.
- Bake for 15-18 minutes, or until edges are lightly golden.
- Allow to cool before serving.
How to Serve Thanksgiving Pumpkin Pie Cookies
These cookies are best enjoyed warm but taste great at room temperature. Serve them with a dollop of whipped cream on top or alongside a scoop of vanilla ice cream for a delicious dessert experience. They can also be served as part of a holiday cookie platter.
How to Store Thanksgiving Pumpkin Pie Cookies
Store your cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to layer them between sheets of parchment paper to keep them from sticking together.
Tips to Make Thanksgiving Pumpkin Pie Cookies
- Make sure your butter is softened for easy mixing.
- For a stronger spice flavor, feel free to add a little more of your favorite spices.
- If you like nuts, you can mix in some chopped pecans or walnuts for added crunch.
Variation
You can also turn these cookies into a sandwich cookie. Just add a filling of cream cheese or vanilla frosting between two cookies for a delightful treat.
FAQs
Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, you can use fresh pumpkin. Just make sure it’s cooked and pureed well before adding.
Q: What if I don’t have nutmeg or cloves?
A: You can leave out the spices you don’t have or substitute them with a pumpkin pie spice blend.
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough ahead of time and refrigerate it for up to 2 days before baking. Just make sure to let it sit at room temperature for a bit before scooping and baking.
Thanksgiving Pumpkin Pie Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt in a medium bowl.
- In a separate large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract into the butter mixture until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined; do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are set and lightly golden.
- Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.