Introduction
Welcome to the cozy world of autumn baking! There’s something enchanting about the rich flavors of pumpkin and spices that brings warmth to any chilly day. These Pumpkin Pie Cookies are a delightful twist on a classic dessert, wrapping all the beloved flavors of pumpkin pie into a soft, chewy cookie. With a touch of sweetness and a creamy finish from white chocolate chips, these cookies are perfect for sharing with friends or enjoying with a warm cup of cider. Get ready to fill your kitchen with wonderful scents and create mouthwatering memories!
Ingredients
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup white chocolate chips (optional)
- Powdered sugar for dusting
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C). This will ensure your cookies bake evenly and achieve the perfect golden edges.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and a delight to smell.
- Next, mix in the pumpkin puree, egg, and vanilla extract until everything is well blended and full of warmth.
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. This combines the dry ingredients for a perfect, spiced cookie.
- Gradually add the dry mixture into the wet mixture, stirring gently until just combined. Be careful not to overmix—this will keep your cookies tender!
- If you’re feeling indulgent, fold in the white chocolate chips at this stage for a creamy burst of sweetness in every bite.
- Using a tablespoon, drop rounded mounds of dough onto a baking sheet lined with parchment paper, ensuring there’s ample space between each cookie to allow them to spread.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and inviting.
- Once baked, remove from the oven and allow to cool on the baking sheet for a few minutes before transferring the cookies to a wire rack.
- Before serving, dust the cooled cookies with a light sprinkle of powdered sugar, adding a touch of sweetness and an elegant finish.
Notes or Tips
For the best flavor, use pure pumpkin puree rather than pumpkin pie filling, which contains added spices and sugars. If you’re looking for a fun twist, try adding chopped nuts or dried cranberries for extra texture and flavor. These cookies store wonderfully in an airtight container for several days, so you can enjoy them all week long!
Cooking Techniques
Creaming butter and sugars together is crucial for achieving a light and airy texture in your cookies. Don’t rush this step! It’s also essential to measure your flour accurately; too much flour can lead to dense cookies. Use the spoon-and-level method: spoon flour into your measuring cup and level it off with a knife for precision.
FAQ
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree your pumpkin until smooth.
How do I store leftover cookies?
Keep them in an airtight container at room temperature for up to a week or in the fridge for a longer shelf life.
Can I freeze these cookies?
Yes! Once cooled, place the cookies in a freezer-safe container, separated by layers of parchment paper, and they will keep well for up to three months.
Conclusion
These Pumpkin Pie Cookies are a perfect way to embrace the flavors of fall, making them a must-bake for seasonal gatherings or cozy nights in. Each bite brings a delightful combination of warmth and sweetness that will surely warm your heart. So, gather your ingredients and bake a batch of these seasonal treats—you won’t regret it!