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Thanksgiving Pumpkin Pie Cookies

These delightful cookies capture the essence of traditional pumpkin pie but in a convenient, bite-sized form that’s perfect for sharing during the autumn season.
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Préparation 30 minutes
Cuisson 20 minutes
Temps total 50 minutes
Portions: 24 cookies
Plat: Dessert, Snack
Cuisine: American, Thanksgiving
Calories: 150
Ingredients Préparation Notes

Ingrédients
  

Cookies Base
  • 2.5 cups all-purpose flour Can be substituted with gluten-free flour blend.
  • 1 cup unsalted butter, softened Can be replaced with margarine or coconut oil for dairy-free.
  • 0.5 cups powdered sugar
  • 0.5 teaspoon salt
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 1 can (15 oz) pumpkin puree
  • 1 cup brown sugar Can be substituted with coconut sugar or sugar alternatives.
  • 0.5 teaspoon pumpkin pie spice
  • 1 egg for egg wash, optional Skip for vegan option.

Préparation
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy, about 3-5 minutes.
  3. In a separate bowl, whisk together the flour, salt, ground cinnamon, nutmeg, and ginger.
  4. Gradually add the dry mixture to the creamed butter and sugar, mixing until a soft dough forms.
  5. Take small portions of the dough and roll into balls, then flatten slightly.
Filling and Assembly
  1. In another bowl, combine pumpkin puree, brown sugar, and pumpkin pie spice until smooth.
  2. Place about a teaspoon of filling on half of the dough circles, then top with another circle and pinch edges to seal.
  3. If using, beat the egg and brush over the tops of the cookies.
Baking
  1. Bake in the preheated oven for 15-20 minutes until edges are lightly golden.
  2. Remove from the oven and cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes et conservation

Cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, refrigerate or freeze them as described in the article.