The Ultimate Holiday Treat You Didn’t Know You Needed
Ever bitten into a cookie that instantly made you feel cozy inside? 🤗 These Thanksgiving Pumpkin Pie Cookies are not just any cookies. They blend the classic flavors of pumpkin pie into soft, delicious cookies that are perfect for the holiday season. Plus, they’re super easy to make — no complex techniques here! Grab your apron and let’s get baking!
Why Make This Recipe
Why should you whip up these cookies for Thanksgiving?
- Quick Cleanup: Who likes doing dishes? These cookies are all made in one bowl, making cleanup a breeze.
- Family-Friendly: Kids love them—it’s like eating pie but in cookie form! They’ll be begging for more, and you’ll just smile because it’s pumpkin.
- Budget-Friendly: You don’t need to break the bank for a festive treat. These delicious bites use common pantry ingredients.
Ingredients
You don’t need fancy stuff — just these basics!
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1 egg, beaten (for egg wash)
Directions
Time to get your hands doughy! Follow these simple steps:
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Gradually mix in the flour and salt until it forms a dough.
- Roll out the dough and cut into circles or desired shapes.
- In another bowl, mix together the pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon.
- Place a small amount of the pumpkin filling in the center of each cookie shape, folding or covering with another cookie shape, and sealing the edges.
- Brush the tops with the beaten egg.
- Bake for 15-20 minutes or until golden around the edges.
- Let cool before serving.
How to Make Thanksgiving Pumpkin Pie Cookies (Overview)
Making these cookies is as fun as savoring them! Start by creaming your butter and sugar, which makes your kitchen smell heavenly. Roll out the dough into fun shapes (don’t worry if they aren’t perfect—who’s counting?). Next, fill those shapes with your delicious pumpkin mixture. Seal them up and give them a golden egg wash before baking away!
Pro tip: Don’t skip letting them cool! It intensifies the flavors and makes them easier to handle.
How to Serve Thanksgiving Pumpkin Pie Cookies
Serving these cookies is all about the presentation. Stack them in a cute basket or plate them individually with a dollop of whipped cream on the side for extra flair. Just imagine the warm spices wafting through your home—it’s like a hug in cookie form!
Pair them with a warm cup of coffee or spiced chai for that cozy vibe. You’ll have your guests coming back for more, just like how they flock to the leftover turkey!
How to Store Thanksgiving Pumpkin Pie Cookies
These cookies stay fresh in an airtight container at room temperature for about 3-4 days. If you want to make them ahead, store them in the fridge for about a week or freeze them for up to 3 months. To reheat, pop them in the microwave for a few seconds or let them come to room temperature. Easy peasy!
Tips to Make Thanksgiving Pumpkin Pie Cookies
- Dough Consistency: If the dough feels too sticky, toss in a little more flour while rolling it out.
- Experiment with Spices: Add nutmeg or ginger for a spicier kick.
- Chill the Dough: If you have time, chilling the dough can make rolling much easier and give a firmer texture.
- Make it Vegan: Swap the butter for a plant-based alternative and use flaxseed meal mixed with water instead of an egg.
Variation
Want to mix things up? Add chocolate chips to the pumpkin filling for a sweet surprise, or try a maple glaze on top after baking. 🎉 You can even explore gluten-free flour for those in need of a gluten-free option!
FAQs
Can I use canned pumpkin instead of fresh?
Absolutely! Canned pumpkin puree works great in this recipe and saves you time. Just make sure it’s pure pumpkin, not pumpkin pie filling!
How can I make these cookies ahead of time?
You can prepare and shape your cookies, then freeze them before baking. Just bake straight from the freezer; you may need to add a couple of extra minutes to the baking time.
What’s the best way to store leftover cookies?
Place them in an airtight container in a cool, dry place. They’ll stay delicious for days—if they last that long!
📌 Pin this recipe for your next cozy dinner night!
Thanksgiving Pumpkin Pie Cookies
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened Softened for easy mixing
- 2 cups all-purpose flour
- 1/2 cup powdered sugar For sweetness
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg beaten (for egg wash)
Pumpkin Filling Ingredients
- 1 cup pumpkin puree Can use canned pumpkin
- 1/2 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Gradually mix in the flour and salt until it forms a dough.
- Roll out the dough and cut into circles or desired shapes.
- In another bowl, mix together the pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon.
- Place a small amount of the pumpkin filling in the center of each cookie shape, folding or covering with another cookie shape, and sealing the edges.
- Brush the tops with the beaten egg.
Baking
- Bake for 15-20 minutes or until golden around the edges.
- Let cool before serving.
Notes
Printable Recipe Card
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