Pumpkin Pie Cookies
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Pumpkin Pie Cookies
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These pumpkin pie cookies are soft and spiced delights with butter, pumpkin, and a touch of homemade spice. This easy recipe comes together in under 45 minutes!
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Ingredients
- ½ cup butter softened
- 1 cup granulated sugar
- 2 medium eggs
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 ½ teaspoons pumpkin pie spice divided, see notes for homemade version
- Whipped Cream optional topping
Instructions
- Preheat the oven to 350°F. Make sure eggs and pumpkin puree are at room temperature.
- If making pumpkin pie spice at home: Add all the ingredients into a small mixing bowl and use a whisk or fork to combine them well. You can skip this step if using store-bought pumpkin pie spice.
- In a large mixing bowl, cream butter and sugar. Use a hand mixer or stand mixer to beat the ingredients until smooth and creamy, for 2 minutes.
- Add the eggs and pumpkin puree to the same bowl. Beat the mixture together, scraping down the sides of the bowl as you blend.
- Incorporate the flour, baking powder, salt and 2 teaspoons of pumpkin pie spice.
- Using a wooden spoon, gently fold the dry ingredients into the wet ingredients until the flour is no longer visible.
- Dollop spoonfuls of the cookie batter onto a baking sheet. Make sure to leave a 2-inch space in between the dough, as it will rise and spread in the tray during baking.
- Bake for 12-14 minutes, or until the tops of the cookies turn golden brown.
- Allow the cookies to cool completely before frosting, if desired.
- Just before serving, pipe a swirl of whipped cream and sprinkle the remaining pumpkin spice mix on top of each cookie.
Notes
- Ensure that eggs and pumpkin puree are at room temperature before incorporating them into the batter. Room temperature ingredients blend more seamlessly, resulting in a smoother and more consistent cookie texture.
- Maintain consistent sizes for each cookie to ensure uniform baking. This can be achieved by using a cookie scoop or measuring portions with a spoon to create a visually appealing batch.
- Allow the cookies to cool completely on a wire rack before frosting or serving. This prevents the frosting from melting and ensures the cookies reach their optimal texture and flavor.
- Ensure that eggs and pumpkin puree are at room temperature before incorporating them into the batter. Room temperature ingredients blend more seamlessly, resulting in a smoother and more consistent cookie texture.
- Maintain consistent sizes for each cookie to ensure uniform baking. This can be achieved by using a cookie scoop or measuring portions with a spoon to create a visually appealing batch.
- Allow the cookies to cool completely on a wire rack before frosting or serving. This prevents the frosting from melting and ensures the cookies reach their optimal texture and flavor.
Nutrition Information
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Calories
227kcal
(11%)
Carbohydrates
35g
(12%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
48mg
(16%)
Sodium
408mg
(17%)
Potassium
80mg
(2%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
3454IU
(69%)
Vitamin C
1mg
(1%)
Calcium
96mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 48mg | 16% |
| Sodium | 408mg | 17% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 3454IU | 69% |
| Vitamin C | 1mg | 1% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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