Thanksgiving Pumpkin Pie Cookies
These delicious cookies blend the classic flavors of pumpkin pie into soft, delightful treats that are perfect for the holiday season.
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
These cookies are best served with whipped cream on the side. They can be stored in an airtight container for 3-4 days at room temperature or about a week in the fridge.