Simple Pumpkin Pie Cookies

Your favorite pumpkin pie cookies just got a delightful twist that will make your autumn celebrations even more special! Imagine the rich, spicy aroma of freshly baked pumpkin pie filling your kitchen, but in a portable cookie form. These pumpkin pie cookies maintain the essence of the classic dessert while adding a fun, chewy texture that is simply irresistible.

If you’ve been on the internet lately, you’ve probably seen pumpkin pie cookies taking over your feeds everywhere – and for good reason. These cookies are not just a seasonal treat; they blend the warm flavors of cinnamon, nutmeg, and pumpkin into a delightful cookie that can be enjoyed any time of year. Trust me, once you try these delicious bites, they will quickly become a staple in your baking repertoire. Cozy and Sweet Honey Cinnamon Dessert

Ingredients

To create these scrumptious pumpkin pie cookies, you’ll need a few simple ingredients that you likely already have in your pantry. Here’s what you’ll need: pumpkin puree

• 1 cup canned pumpkin puree – Look for 100% pure pumpkin, not pumpkin pie filling.
• 1 cup granulated sugar – This will help to sweeten the cookies perfectly.
• 1/2 cup brown sugar – For a deeper, caramel-like flavor.
• 1/2 cup unsalted butter, softened – This adds richness and helps achieve the perfect texture.
• 2 large eggs – These will bind the ingredients together and add moisture.
• 2 cups all-purpose flour – The foundation of your cookie dough.
• 1 teaspoon baking soda – This will help the cookies rise.
• 1 teaspoon cinnamon – A key spice for that warm pumpkin pie flavor.
• 1/2 teaspoon nutmeg – Adds warmth and depth.
• 1/2 teaspoon salt – Balances the sweetness.
• 1 cup chocolate chips or chopped nuts (optional) – For added texture and flavor.

Instructions

Now that you have gathered all your ingredients, let’s walk through the steps to bake these delightful pumpkin pie cookies: baking soda Soft Gluten Free Snickerdoodles

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the pumpkin puree and eggs to the mixture, and beat until well combined.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
6. If desired, fold in the chocolate chips or nuts for an extra crunch.
7. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. The centers will appear soft but will firm up as they cool.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

What else can I add to these pumpkin pie cookies? You can absolutely play around with the flavors and textures while keeping the pumpkin pie vibe. Here are some fun ideas:

• Add a teaspoon of vanilla extract for a hint of sweetness.
• Incorporate dried cranberries or raisins for a chewy texture.
• Try using different spices like ginger or cloves for a unique flavor profile.
• Substitute half of the all-purpose flour with whole wheat flour for added nutrition.
• Top with a drizzle of cream cheese icing for an extra indulgent treat.

Serving Suggestions

What can I serve with these pumpkin pie cookies? These cookies are delightful on their own, but you can elevate your dessert table by pairing them with:

• A scoop of vanilla ice cream for a classic combination.
• Homemade whipped cream to enhance the flavors.
• Hot apple cider or a pumpkin spice latte for a cozy autumn experience.
• Cheese platter featuring cream cheese or goat cheese to balance the sweetness.

Tips & Tricks

Here are some helpful tips to ensure your pumpkin pie cookies turn out perfectly: cinnamon health benefits

• Use room temperature butter and eggs for better mixing and texture.
• If you prefer softer cookies, bake them for less time; if you like a firmer texture, bake them a tad longer.
• Store cookies in an airtight container at room temperature for up to a week.
• For longer storage, freeze the cookies in a single layer, then transfer them to a freezer bag for up to 3 months.

FAQ

Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin puree. Just ensure it’s well-drained and has the same texture as canned pumpkin.

Q: How do I make these cookies gluten-free?
A: Substitute the all-purpose flour with a gluten-free flour blend designed for baking.

Q: Can I make the dough ahead of time?
A: Absolutely! You can refrigerate the dough for up to 2 days or freeze it for later use.

These pumpkin pie cookies are a delightful treat that brings the flavors of fall right to your kitchen. They’re perfect for sharing at gatherings or enjoying with a warm beverage on a crisp day. Once you bake them, you’ll understand why they quickly become a favorite. So grab your ingredients, roll up your sleeves, and enjoy these delicious bites of autumn!