Why Make This Recipe
Thanksgiving Pumpkin Pie Cookies are a delightful twist on the classic pumpkin pie. They bring together all the warm flavors of fall and make for a perfect treat during the holiday season. These cookies are not just tasty; they’re also easy to make! They are great for sharing with family and friends, perfect for holiday gatherings, or simply enjoyed as a sweet snack at home.
How to Make Thanksgiving Pumpkin Pie Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup powdered sugar (for dusting)
Directions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Gradually add the flour, cornstarch, and salt, mixing until just combined.
- Stir in the vanilla extract.
- In a separate bowl, mix together the pumpkin puree with the cinnamon, nutmeg, and ginger.
- Roll the dough into small balls and flatten them slightly. Place a small spoonful of the pumpkin mixture in the center of each flattened dough ball and fold the edges over to enclose the filling.
- Place the cookies on a baking sheet lined with parchment paper and bake for 12-15 minutes, until the edges are lightly golden.
- Allow to cool slightly, then dust with powdered sugar before serving.
- Enjoy these festive cookies warm or store them in an airtight container.
How to Serve Thanksgiving Pumpkin Pie Cookies
These cookies are best served warm, dusted with powdered sugar. You can enjoy them as they are, or pair them with a scoop of vanilla ice cream for a delicious dessert. They also pair well with a cup of coffee or tea, making them perfect for a cozy afternoon snack.
How to Store Thanksgiving Pumpkin Pie Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can usually stay good for up to a week. If you want to keep them longer, you can freeze them. Just make sure to wrap them well in plastic wrap and then place them in a freezer-safe bag. They can be stored in the freezer for up to three months.
Tips to Make Thanksgiving Pumpkin Pie Cookies
- Make sure your butter is softened to room temperature for easy mixing.
- Do not overmix the dough, as this can make the cookies tough.
- For a more intense pumpkin flavor, you can add a little extra pumpkin puree.
- If the dough is too sticky to handle, chill it in the refrigerator for about 30 minutes before shaping.
Variation
For a chocolate twist, you can add some semi-sweet chocolate chips to the dough. This makes for a fun and festive variation that people might love.
FAQs
1. Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works great and keeps things simple!
2. Can I use a different type of flour?
You can experiment with gluten-free flour if you need a gluten-free option. However, results may vary.
3. How can I make these cookies more spiced?
Feel free to adjust the spices to your liking. Adding a bit more cinnamon or even some cloves can enhance the flavor.
Enjoy making and sharing these delicious Thanksgiving Pumpkin Pie Cookies!
Print
Thanksgiving Pumpkin Pie Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful pumpkin pie cookies that bring the warm flavors of fall, perfect for holiday gatherings or as a sweet snack.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the softened butter and granulated sugar until light and fluffy.
- Gradually add the flour, cornstarch, and salt, mixing until just combined.
- Stir in the vanilla extract.
- In a separate bowl, mix together the pumpkin puree with the cinnamon, nutmeg, and ginger.
- Roll the dough into small balls and flatten them slightly, placing a spoonful of the pumpkin mixture in the center of each and folding the edges over.
- Place the cookies on a parchment-lined baking sheet and bake for 12-15 minutes until edges are golden.
- Cool slightly and dust with powdered sugar before serving.
Notes
Serve warm with a scoop of vanilla ice cream or alongside coffee or tea. Store in an airtight container for up to a week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg
Keywords: Thanksgiving, Pumpkin Cookies, Holiday Baked Goods, Fall Desserts, Festive Treats