Thanksgiving Pumpkin Pie Cookies
These delightful cookies combine the beloved flavors of pumpkin pie into easy-to-eat treats, perfect for holiday gatherings.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Ensure it's at room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Can be substituted with gluten-free flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup pumpkin puree Fresh or canned
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
Optional mix-ins
- ½ cup nuts or chocolate chips Optional for customization
Instructions
Preparation
- Gather all your ingredients and ensure the butter is softened.
- In a large bowl, cream together the softened butter and powdered sugar until smooth and fluffy.
- Mix in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, salt, and baking powder.
- Gradually add the dry mixture to the butter-sugar mixture and stir until well incorporated.
- In a separate bowl, combine the pumpkin puree, pumpkin pie spice, and ground cinnamon, then fold into the cookie dough.
Shaping and Baking
- On a floured surface, roll out the dough to about 1/4-inch thickness.
- Cut out shapes with cookie cutters and place them on a lined baking sheet.
- Spoon some pumpkin filling onto half of the shapes, topping with another shape and sealing the edges.
- Preheat the oven to 350°F (175°C) and bake for 10-12 minutes or until golden at the edges.
- Allow to cool on the baking sheet for a few minutes before moving them to a wire rack.
Notes
Store cookies in an airtight container for up to a week. For longer storage, freeze with parchment between layers.