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