Pumpkin Pie Cookies

Prep Time 15 mins
Cook Time 10 mins
Rest Time 30 mins
Total Time 55 mins
Cooking Temp: 175  C
Servings: 20
Ingredients
  • ½ cup (1 stick)
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • ⅓ cup canned pumpkin (100% pure pumpkin)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • Cinnamon sugar (optional, for rolling)
  • Pie crust crumble (optional, for topping)
Instructions
  1. 1
    In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
  2. 2
    Add the pumpkin purée, egg yolk, and vanilla extract. Mix until smooth.
  3. 3
    In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
  4. 4
    Slowly mix the dry ingredients into the wet mixture until a dough forms.
  5. 5
    Cover the dough and chill for at least 30 minutes to help the cookies hold their shape.
  6. 6
    Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  7. 7
    Scoop 1-inch balls of dough. Roll each in cinnamon sugar or sprinkle with pie crust crumbs.
  8. 8
    Place dough balls on baking sheet, spaced evenly.
  9. 9
    Bake for 9–11 minutes, until edges are set but centers still look slightly underbaked.
  10. 10
    Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Keywords: Pumpkin Pie Cookies
Read it online: https://www.showergourmet.com/recipe/pumpkin-pie-cookies/