Thanksgiving Pumpkin Pie Cookies
Delightful cookies that encapsulate the essence of pumpkin pie in a portable form, perfect for festive celebrations.
Ingrédients
For the Cookie Dough
- 1 cup unsalted butter, softened Ensure butter is softened for proper creaming.
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract Enhances flavor.
- 2 cups all-purpose flour Can be substituted with gluten-free flour.
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon Adds warmth.
- 1/4 teaspoon ground nutmeg Can adjust according to taste.
- 1/4 cup pumpkin pie filling Pre-made filling.
- 1/2 teaspoon pumpkin spice (optional) For extra pumpkin flavor.
Instructions
Preparation
- Gather all your ingredients and measure the softened butter, sugars, and spices.
- In a mixing bowl, cream together the softened unsalted butter, powdered sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Mix in vanilla extract until well incorporated.
- In a separate bowl, whisk together flour, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Gently fold in pumpkin pie filling and pumpkin spice if using.
- Roll out the dough on a floured surface to about 1/4 inch thick.
Assembly
- Cut out cookies using cookie cutters into desired shapes.
- Place half on a parchment-lined baking sheet and add a spoonful of pumpkin pie filling to the center.
- Top each with a remaining cookie shape, pressing edges gently to seal.
Baking
- Preheat oven to 350°F (175°C) and bake cookies for about 12-15 minutes or until edges are lightly golden.
- Allow to cool on baking sheet for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for 4-5 days or freeze for longer storage. For gluten-free options, use gluten-free flour.