Thanksgiving Pumpkin Pie Cookies
Thanksgiving Pumpkin Pie Cookies
Who doesn’t love the sweet smell of pumpkin spice wafting through the kitchen during the holidays? If you’re looking for a way to shake things up this Thanksgiving (or just want a tasty treat that’s a little less traditional), thanksgiving pumpkin pie cookies are where it’s at! Think of them as a soft and chewy cookie with all the flavors of your favorite pumpkin pie, with none of that pesky crust to deal with. 🍪
Why make this recipe
So why bother whipping up these delicious cookies? For starters, they bring festive flavors to the table without the fuss of a full pie. They’re perfect for:
- Holiday gatherings: Everyone will love biting into the nostalgia of pumpkin pie in a convenient cookie form.
- Gifting: Package them up in a cute box, and suddenly you’re the gifting superstar!
- Keepin’ it casual: Who said desserts had to be fancy? Cookies are great for that laid-back vibe. 🥳
Also, they’re a fun way to get the kids involved in holiday baking! Just watch out for the sugar high afterward. 😆
How to make Thanksgiving Pumpkin Pie Cookies
Making these cookies is straightforward, and you don’t need to be a baking wizard. It’s all about the mix and match of flavors, and the end result will be so worth it. Ready to roll? Here’s how you do it!
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 egg yolk
Directions
- Preheat the oven to 350°F (175°C). Trust me, you don’t want to skip this step!
- In a large mixing bowl, cream together the softened butter and powdered sugar until smooth. No lumps allowed!
- Stir in the vanilla extract like you’re swaying to your favorite tune.
- In another bowl, whisk together the flour, salt, cinnamon, and nutmeg. Mmm, can you smell it?
- Gradually add the dry ingredients to the butter mixture and mix until combined. It’ll look a little crumbly—don’t panic!
- Roll the dough into small balls and flatten them into circles. Fun shapes are encouraged.
- In a separate bowl, mix the pumpkin puree, brown sugar, pumpkin pie spice, and egg yolk. This is your magical filling!
- Place a small spoonful of the pumpkin filling in the center of half of the cookies. Top with the remaining cookies and seal the edges. It’s like a little pumpkin surprise!
- Place the cookies on a baking sheet and bake for 12-15 minutes or until the edges are lightly golden. Just enough time for a dance break!
- Allow to cool before serving. Patience pays off, I promise!
How to serve Thanksgiving Pumpkin Pie Cookies
Think of these cookies as a versatile treat. Serve them warm with a scoop of ice cream, or just sprinkle some powdered sugar on top for that fancy touch. They work well as a standalone dessert or paired with a cozy drink like apple cider or a hot chocolate. Just don’t forget to hide some for yourself! 😉
How to store Thanksgiving Pumpkin Pie Cookies
To keep your cookies fresh and tasty, store them in an airtight container at room temperature. They should last about a week. If you want to prolong the sweetness (you know, not that I’m encouraging cookie hoarding), freeze them! Just pop them in a freezer-safe bag, and they’ll be ready whenever you get a cookie craving. ❄️
Tips to make Thanksgiving Pumpkin Pie Cookies
- Don’t rush the cooling: Letting them cool helps maintain their shape and flavor.
- If the dough is too sticky, chill it for 30 minutes before rolling.
- Want to jazz them up? Consider adding chocolate chips or chopped nuts to the dough—it’s your cookie, do what you want! 😉
Variation
Feeling a little adventurous? Try swapping out the pumpkin puree for sweet potato or even butternut squash. They’ll still taste delicious, and you can be the ‘spice of life’ at Thanksgiving dinner!
FAQs
1. Can I use canned pumpkin pie filling instead of pure pumpkin puree?
Short answer: Nope! Stick with pure pumpkin puree so you control the sweetness and spice levels.
2. How do I know when my cookies are done?
Look for lightly golden edges. If they’re too brown, you’ve gone too far, my friend!
3. Can I make the dough ahead of time?
Definitely! You can chill the dough in the fridge for a day or two, or freeze it for longer storage. Just thaw and bake when you’re ready to treat yourself!
Now, get baking, and let the festive cookie magic unfold! 🎉
Thanksgiving Pumpkin Pie Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and powdered sugar until smooth.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the butter mixture and mix until combined.
- Roll the dough into small balls and flatten them into circles.
- In a separate bowl, mix the pumpkin puree, brown sugar, pumpkin pie spice, and egg yolk.
- Place a small spoonful of the pumpkin filling in the center of half of the cookies.
- Top with the remaining cookies and seal the edges.
- Place the cookies on a baking sheet and bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool before serving.
