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Thanksgiving Pumpkin Pie Cookies

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A delightful blend of warm spices, creamy pumpkin filling, and buttery cookie goodness, offering the flavors of a traditional pumpkin pie in cookie form.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1 egg

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cream together the softened butter and powdered sugar until light and fluffy.
  3. Add in the vanilla extract and mix until well combined.
  4. In another bowl, whisk together the all-purpose flour, salt, and pumpkin pie spice.
  5. Gradually add the dry mixture to the wet mixture, mixing on low speed until combined.
  6. Cover the dough and chill in the fridge for about 30 minutes.
  7. Roll out the dough to about 1/4 inch thick on a floured surface.
  8. Cut the rolled dough into circles using a cookie cutter.
  9. In a small bowl, combine the pumpkin puree, brown sugar, and egg for the filling.
  10. On half the dough circles, place a small amount of the pumpkin filling.
  11. Top with the remaining dough circles and seal edges.
  12. Bake for 12-15 minutes until edges are lightly golden.
  13. Cool on a wire rack before serving.

Notes

Best served warm or at room temperature. Can be dusted with powdered sugar or drizzled with glaze. Store in an airtight container at room temperature for 3-5 days or freeze for 2-3 months.

Nutrition

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