Introduction
As the leaves start to turn and the air becomes crisp, there’s nothing quite like the warm, comforting flavors of pumpkin spice. These Pumpkin Pie Cookies bring all the beloved tastes of a classic pumpkin pie into a soft, chewy cookie that’s perfect for autumn. With a delightful pumpkin-flavored dough and a dollop of rich frosting, these cookies are the ideal treat for fall gatherings, Thanksgiving, or simply enjoying with a hot cup of coffee on a chilly day. They’re easy to make and bursting with seasonal flavor, making them a must-try for pumpkin lovers.
Recipe: Pumpkin Pie Cookies
Ingredients
For the Cookies:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree (not pumpkin pie filling)
Frosting:
- 1/4 cup unsalted butter, softened
- 1/4 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 1-2 tablespoons milk (adjust to desired consistency)
Instructions
Step 1: Prepare the Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture and beat until well combined.
- Mix in the pumpkin puree until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
2: Bake the Cookies
- Scoop the dough onto the prepared baking sheet using a cookie scoop or spoon, spacing the cookies about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
3: Prepare the Frosting
- In a small saucepan, melt the butter over medium heat until it begins to turn golden brown and gives off a nutty aroma. Be careful not to burn it.
- Remove the pan from the heat and stir in the brown sugar until dissolved. Let the mixture cool slightly.
- In a mixing bowl, combine the butter and sugar mixture with vanilla extract and powdered sugar. Gradually add milk, one tablespoon at a time, until you reach your desired frosting consistency.
- Frost each cooled cookie with a generous dollop of frosting.
4: Decorate and Serve
- Optionally, top each cookie with a decorative pumpkin-shaped candy or a sprinkle of cinnamon.
- Serve the cookies immediately, or store them in an airtight container for later enjoyment.
FAQs
Can I make these cookies ahead of time?
Yes! You can make the dough ahead of time and store it in the refrigerator for up to 24 hours before baking. The baked cookies can also be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze these cookies?
Absolutely. You can freeze the unbaked cookie dough balls or the fully baked cookies. If freezing baked cookies, frost them after they have thawed. Store them in an airtight container or a freezer bag for up to 3 months.
Can I substitute the spices?
If you don’t have individual spices on hand, you can use 2 teaspoons of pumpkin pie spice as a substitute. Adjust the amount to your taste preference.
What can I use instead of pumpkin puree?
If you’re out of pumpkin puree, you could try using sweet potato puree or even mashed bananas, but keep in mind this will alter the flavor.
Notes
- Pumpkin Puree: Make sure to use pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.
- Frosting Consistency: The frosting should be thick enough to hold its shape on top of the cookies but still spreadable. Adjust with more powdered sugar or milk as needed.
- Decorating: For an extra festive touch, add a sprinkle of cinnamon or nutmeg over the frosting, or top with fall-themed sprinkles.
Conclusion
Pumpkin Pie Cookies are the perfect way to enjoy the flavors of pumpkin pie in a portable, bite-sized form. These cookies are soft, chewy, and bursting with warm spices that make them an instant hit at any fall gathering. Whether you’re looking for a cozy treat to enjoy with a hot beverage or a festive dessert to share with friends and family, these cookies are sure to please. Give this recipe a try, and bring a taste of autumn into your home!