Oh, the intoxicating aroma of pumpkin spice swirling through the air, a symphony of warmth and sweetness that promises pure bliss. Imagine biting into a soft, chewy cookie, bursting with the familiar comfort of pumpkin pie – that’s precisely what this recipe delivers!
It’s like a warm hug from Grandma, but in cookie form. These little delights are perfect for a cozy autumn evening, a festive holiday gathering, or just because you deserve a little slice of happiness. Get ready to embark on a baking adventure that will fill your kitchen with joy and your taste buds with delight!
- These cookies are surprisingly easy to make, perfect for bakers of all skill levels.
- The blend of pumpkin spice and brown butter creates a flavor explosion that’s both comforting and exciting.
- Their charming, rustic appearance makes them a delightful addition to any dessert platter or gift basket.
- Enjoy them with a cold glass of milk, a warm cup of coffee, or even as a unique ice cream sandwich!
Ingredients for Pumpkin Pie Cookie Recipe
Here’s what you’ll need to make this delicious dish:
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Pumpkin Pie Cookie Recipe
Follow these simple steps to prepare this delicious dish:
Step 1: Brown the Butter
Melt the butter in a light-colored saucepan over medium heat. Continue cooking, swirling occasionally, until the butter melts, foams, then turns a nutty brown color and smells fragrant. Remove from heat and let cool slightly. This step is crucial for that incredible flavor!
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the browned butter, pumpkin puree, granulated sugar, and brown sugar until well combined. Add the egg and vanilla extract and whisk until smooth. Make sure everything is nicely incorporated.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. This ensures even distribution of spices.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Overmixing leads to tough cookies, and nobody wants that!
Step 5: Chill the Dough
Cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much during baking and enhances the flavor. Trust me, it’s worth the wait.
Step 6: Bake the Cookies
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Transfer to a plate and enjoy with a cup of coffee or glass of milk for a warm, comforting treat.
Perfecting the Cooking Process
To achieve cookie nirvana, cream the butter and sugar until light and fluffy before adding the pumpkin puree. Mix the dry ingredients separately and gradually add them to the wet ingredients, preventing overmixing. Chill the dough for at least 30 minutes before baking.
Add Your Touch
Feel free to swap the traditional spices for chai spice blend or add chocolate chips or chopped nuts. For a vegan option, substitute the butter with coconut oil and use plant-based milk. A drizzle of maple syrup adds extra sweetness.
Storing & Reheating
Store the pumpkin pie cookies in an airtight container at room temperature for up to five days. To reheat, pop them in the microwave for a few seconds or warm them in a low-temperature oven to restore their soft, chewy texture.
Here are some helpful tips to nail this pumpkin pie cookie recipe:
- Always use room-temperature butter for a smoother dough that creams better. This ensures a perfect cookie texture and prevents lumps.
- Don’t overbake the cookies! They should be soft and slightly golden around the edges. Overbaking results in dry, crumbly cookies, so watch them closely.
- Chilling the dough is key. It prevents the cookies from spreading too thin while baking, giving them a delightful chewiness and holding their shape.
(Personal anecdote)
My friend once declared these cookies better than actual pumpkin pie, a statement I cherish. It was at our annual Friendsgiving, and they vanished within minutes, leaving only crumbs and happy faces.
Alright, let’s dive into the wonderful world of creating the best **Pumpkin Pie Cookie Recipe**! I know what you’re thinking: another cookie recipe? But trust me, these aren’t just any cookies. They’re a slice of autumn happiness, packed into a delightful, hand-held treat.
These pumpkin pie cookies capture all the cozy, spiced goodness of your favorite Thanksgiving dessert, but in a form that’s way more fun to eat. Forget wrestling with a pie server and those messy slices. With these cookies, you get the familiar flavors of pumpkin, cinnamon, nutmeg, and ginger in every single bite. They are so much better than store-bought cookies.
So, buckle up, because we’re about to embark on a baking adventure that’ll have your kitchen smelling like a pumpkin spice latte exploded in the best possible way. And don’t worry, even if your baking skills are more “nailed it” than “master chef,” I’ve got you covered with all the tips and tricks you need to succeed! Let’s get to making our very own **pumpkin pie cookie recipe**.
The Tale of the Perfect Pumpkin Pie Cookie
Every great recipe has a story, right? Well, this one starts with my annual quest to find the perfect fall dessert. I adore pumpkin pie, but sometimes I just crave something a little less…formal. You know, something I can sneak while I’m binge-watching my favorite shows without feeling guilty.
That’s how the idea for these pumpkin pie cookies was born. I wanted to capture the essence of pumpkin pie – the warmth, the spices, the creamy filling – but in a convenient, delicious cookie form. After several (okay, maybe more than several) attempts, I finally cracked the code. And now, I’m sharing my secrets with you! Prepare to transform your kitchen into a fall wonderland, all thanks to this **pumpkin pie cookie recipe**. You’ll be amazed by what you create!
Ingredients You’ll Need
Before we get started, let’s gather our ingredients. Don’t worry, you probably already have most of these in your pantry, just waiting to be unleashed!
- 1 cup (2 sticks) unsalted butter, softened (very important)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup pumpkin puree (not pumpkin pie filling!)
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- Optional: Chocolate chips, chopped walnuts, or pecans
These cookies aren’t your average bake sale fare, these are gourmet level. Each carefully measured component blends harmoniously. They provide the perfect balance between soft, chewy, and subtly spicy. Every ingredient plays a crucial role in achieving cookie perfection. It’s not just a recipe; it’s baking alchemy at its finest. And you are the wizard!
Let’s Get Baking: Step-by-Step Instructions
Alright, now for the fun part! Follow these steps closely, and you’ll be sinking your teeth into warm, gooey pumpkin pie cookies in no time.
Step 1: Creaming the Butter and Sugar
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This is where a stand mixer comes in handy, but a good old-fashioned hand mixer works just as well. Just be prepared for a little arm workout!
Why is this step so important? Creaming the butter and sugar incorporates air into the dough, which results in a softer, more tender cookie. Trust me, don’t skip this step!
Step 2: Adding the Wet Ingredients
Beat in the vanilla extract and egg until well combined. Then, stir in the pumpkin puree until everything is nice and smooth. At this point, your kitchen should already be smelling amazing.
Step 3: Combining the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This ensures that all the spices are evenly distributed throughout the dough.
Step 4: Bringing It All Together
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to tough cookies, and nobody wants that.
If you’re adding chocolate chips, nuts, or any other goodies, now’s the time to stir them in.
Step 5: Chill Out!
Cover the dough and refrigerate for at least 30 minutes. This step is crucial! Chilling the dough prevents the cookies from spreading too thin while baking and helps to develop the flavors.
Step 6: Bake ‘Em Up!
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Drop rounded tablespoons of dough onto the prepared baking sheet, leaving a little space between each cookie.
Bake for 10-12 minutes, or until the edges are lightly golden brown. The centers should still be soft.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Now, the moment you’ve been waiting for: dig in and enjoy your delicious pumpkin pie cookies!
This easy **pumpkin pie cookie recipe** will become your family’s favorite.
Troubleshooting Tips: Because Baking Isn’t Always Perfect
Even the best bakers have their off days. Here are a few common problems and how to fix them:
- **Cookies are too flat:** This could be due to not chilling the dough long enough, using melted butter instead of softened butter, or overmixing the dough.
- **Cookies are too dry:** This could be due to overbaking or using too much flour.
- **Cookies are too cakey:** This could be due to using too much baking soda or overmixing the dough.
Remember, baking is a science, but it’s also an art. Don’t be afraid to experiment and adjust the recipe to your liking.
Hopefully, these tips helped you with perfecting this **pumpkin pie cookie recipe**.
Variations to Spice Things Up
Want to get creative? Here are a few fun variations to try:
- **Pumpkin Pie Spice Blend:** Use a pre-made pumpkin pie spice blend instead of individual spices.
- **Maple Glaze:** Drizzle the cooled cookies with a simple maple glaze.
- **Cream Cheese Frosting:** Top the cookies with a dollop of cream cheese frosting for an extra decadent treat.
- **Salted Caramel:** Add a pinch of sea salt to the dough for a salted caramel flavor.
Serving Suggestions: Beyond the Cookie Jar
These pumpkin pie cookies are delicious on their own, but here are a few creative ways to serve them:
- **Cookie Sandwiches:** Sandwich vanilla ice cream between two cookies for a delightful dessert.
- **Cookie Crumbles:** Crumble the cookies over yogurt or oatmeal for a tasty topping.
- **Gifting:** Package the cookies in a cute box or bag for a thoughtful homemade gift.
These pumpkin pie cookies are more than just a recipe. They’re an experience. They’re a chance to connect with loved ones, create lasting memories, and indulge in the simple pleasures of life. So go ahead, bake a batch (or two!), and spread the pumpkin spice cheer! This delicious **pumpkin pie cookie recipe** will make you a kitchen star!
Conclusion for Pumpkin Pie Cookie Recipe:
These pumpkin pie cookies offer a delightful twist on classic fall flavors. They are easy to make, perfect for sharing (or not!), and bursting with the cozy warmth of pumpkin spice. Remember to use pure pumpkin puree, chill your dough to prevent excessive spreading, and don’t be afraid to experiment with different spices. These pumpkin flavored cookies are soft, chewy, and undeniably delicious. Bake a batch today and enjoy the taste of autumn in every bite!
Print
Pumpkin Pie Cookie Recipe
Delicious pumpkin pie cookie recipe recipe with detailed instructions and nutritional information.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- All-purpose flour 2 1/4 cups
- Pumpkin puree 1 cup
- Unsalted butter, softened 1/2 cup (1 stick)
- Brown sugar, packed 3/4 cup
- Granulated sugar 1/4 cup
- Egg 1 large
- Pumpkin pie spice 2 teaspoons
- Baking soda 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and pumpkin puree until well combined.
- Step 3: In a separate bowl, whisk together the flour, pumpkin pie spice, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Step 4: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Step 5: Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Step 6: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain their soft texture.
- For a warm, gooey treat, microwave a cookie for 10-15 seconds before enjoying.
- Serve these delightful pumpkin pie cookies with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of autumn flavor.
- To enhance the pumpkin pie spice flavor, consider adding a pinch of ground cloves or nutmeg to the dry ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
FAQs:
Can I use canned pumpkin puree for this Pumpkin Pie Cookie Recipe?
Absolutely! In fact, I highly recommend it for convenience. Just make sure you’re grabbing 100% pumpkin puree and not pumpkin pie filling. The latter has added spices and sugars that will throw off the flavor balance of your cookies. Trust me; I once accidentally used pie filling and ended up with cookies that tasted like a spice rack exploded. Learn from my mistakes, friends! You want that pure, unadulterated pumpkin goodness to shine through in your delightful pumpkin pie cookies.
How do I prevent my Pumpkin Pie Cookie Recipe from spreading too thin?
Ah, the age-old question of cookie spread! A couple of things can help. First, make sure your butter isn’t too warm. It should be softened, but not melted. Second, chilling the cookie dough for at least 30 minutes before baking helps the gluten relax and prevents excessive spreading. If you’re still having trouble, try adding a tablespoon or two of flour to the dough. No one wants flat, sad cookies; we want plump, delicious circles of pumpkin perfection, so keep those tips in mind.
What’s the best way to store these pumpkin flavored cookies?
These pumpkin pie cookies are best stored in an airtight container at room temperature. They’ll stay fresh for about 3-4 days – if they last that long! If you want to extend their shelf life, you can also freeze them. Just make sure they’re completely cooled before freezing, and thaw them at room temperature when you’re ready to devour them. I’ve been known to hide a few in the back of the freezer for a personal stash. Don’t tell anyone!
Can I add other spices to this pumpkin-flavored cookie recipe?
Of course! Feel free to get creative with your spice blend. Cinnamon and nutmeg are classic choices, but you could also try adding a pinch of ground ginger, cloves, or even cardamom for a more complex flavor profile. I once experimented with a tiny bit of black pepper – surprisingly delicious! Just remember that a little goes a long way, especially with stronger spices. Don’t go overboard unless you want your cookies to taste like a spice bomb exploded in your mouth.