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Pumpkin Pie Cookies

Pumpkin Pie Cookies
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These Pumpkin Pie Cookies capture the cozy, comforting flavors of pumpkin pie in a soft, chewy, and portable cookie perfect for fall. With warm spices like cinnamon, nutmeg, and cloves combined with moist pumpkin puree and tender butter, these cookies are easy to make and customizable for all dietary preferences. Ideal for sharing or enjoying with a warm beverage, they make a delicious seasonal treat sure to become a family favorite.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (220g) brown sugar, packed
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (245g) pumpkin puree (plain, not pumpkin pie filling)

Dry Ingredients

  • 2 cups (240g) all-purpose flour (or gluten-free baking blend for gluten-free option)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

Instructions

  1. Prepare Your Ingredients: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Measure all ingredients accurately for balanced cookie dough.
  2. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and brown sugar together until light and fluffy to create a tender texture.
  3. Add Wet Ingredients: Beat in the egg, vanilla extract, and pumpkin puree until the mixture is smooth and moist, forming the base for soft cookies.
  4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This mixture adds spice warmth and structure.
  5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet, mixing on low speed or folding with a spatula. Avoid overmixing to keep cookies tender.
  6. Scoop and Bake: Drop dough balls about 2 inches apart onto the baking sheet using a cookie scoop or spoon. Bake 10-12 minutes until edges are set but centers remain soft.
  7. Cool and Enjoy: Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack. This helps cookies firm up while retaining softness.

Notes

  • Use plain pumpkin puree, not pumpkin pie filling, for controlled flavor.
  • Ensure butter and eggs are at room temperature for smooth mixing.
  • Do not overbake; cookies firm while cooling.
  • Chill dough for 30 minutes to reduce spreading and produce thicker cookies.
  • Add a pinch of lemon zest for brightness if desired.

Nutrition

Keywords: Pumpkin Cookies, Fall Cookies, Pumpkin Pie Cookies, Soft Cookies, Spiced Cookies, Gluten-free Cookies

Find it online: https://tastebudtrek.com/pumpkin-pie-cookies/