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Pumpkin Pie Cookies

Pumpkin Pie Cookies
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Pumpkin Pie Cookies capture the warm spices and rich pumpkin flavor of classic pumpkin pie in a soft, chewy cookie perfect for fall. Easy to prepare with simple ingredients, these cookies offer a delightful balance of textures and authentic autumn taste. Ideal for cozy gatherings or everyday treats, they can also be customized for gluten-free or vegan diets and enhanced with mix-ins like nuts or chocolate chips.

Ingredients

Scale

Main Ingredients

  • 1 cup pumpkin puree (canned, pure pumpkin)
  • 2 1/2 cups all-purpose flour (or gluten-free baking blend for GF option)
  • 1 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened (or coconut oil for vegan option)
  • 1 large egg (or flaxseed egg for vegan option)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the ingredients: Gather and measure all ingredients carefully. Soften the butter at room temperature. Drain any excess liquid from the pumpkin puree if needed to avoid soggy dough.
  2. Mix the dry ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt to evenly combine the spices and leavening agents.
  3. Cream butter and sugar: Using a hand or stand mixer, beat softened butter and brown sugar until light and fluffy, about 2-3 minutes. This ensures the cookies have a fluffy texture.
  4. Add wet ingredients: Mix in the egg, vanilla extract, and pumpkin puree until the batter is smooth and creamy with bright orange color.
  5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to keep cookies tender. Avoid overmixing.
  6. Chill the dough: Cover the dough and refrigerate for at least 30 minutes. This step helps with easier scooping and better cookie shape.
  7. Bake: Preheat oven to 350°F (175°C). Scoop dough onto a parchment-lined baking sheet. Bake for 10-12 minutes until edges are set but centers remain soft.
  8. Cool and enjoy: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm or store for later.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, to control flavor and sweetness.
  • Do not overmix the dough to maintain soft texture.
  • Chilling dough is essential for handling and shaping the cookies properly.
  • Line baking sheets with parchment paper to prevent sticking and promote even baking.
  • Oven temperatures vary; monitor cookies closely during the first bake.

Nutrition

Keywords: pumpkin, pumpkin pie cookies, fall cookies, autumn treats, soft cookies, gluten-free pumpkin cookies, vegan pumpkin cookies, pumpkin spice cookies

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