Pumpkin Pie Cookies
Delicious cookies that capture the essence of pumpkin pie, complete with spices and a creamy filling.
Equipment
- Mixing Bowl
- Baking Sheet
- Oven
- Wire Rack
Ingredients
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Pumpkin Pie Spice
- 0.5 teaspoon Salt
- 1 cup Unsalted Butter softened
- 1 cup Brown Sugar
- 1 cup Granulated Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1 cup Canned Pumpkin
- 1 cup Pumpkin Pie Filling
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).
- Beat in the egg, vanilla extract, and canned pumpkin until well combined.
- Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Create a small indentation in the center of each cookie and spoon a little pumpkin pie filling into each indentation.
- Bake in the preheated oven for 12–15 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
Store in an airtight container at room temperature for up to a week, or refrigerate for longer storage.