Indulge in the delightful charm of Pumpkin Pie Cookies, where the essence of autumn is transformed into a refined, delectable treat. These cookies marry the warm spices and creamy sweetness traditionally found in pumpkin pie with a delightful cookie texture, creating a unique and elegant dessert. With their inviting aroma and rich flavor, these cookies are perfect for any sophisticated gathering or a cozy afternoon indulgence.
Why Make This Recipe
- Effortless Yet Elegant: Simple preparation with impressive results.
- Minimal Ingredients: A short list of pantry staples elevates flavor without complexity.
- Impressive Flavor: Each bite unveils layers of warm spices and pumpkin richness, setting it apart from ordinary cookies.
With an impeccable balance of flavors and textures, these cookies offer a gourmet experience that remains approachable and delightful.
Ingredients
For the Cookie Base
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree (pure, not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
For Garnish
- Crushed pecans or walnuts (optional)
How to Make Pumpkin Pie Cookies
- Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure easy removal and cleanup.
- Combine Dry Ingredients: In a mixing bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt. This helps distribute the leavening agent and spices evenly.
- Cream Butter and Sugars: In a separate large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 4 minutes. This incorporates air, creating a tender texture.
- Add Pumpkin and Egg: Mix in the pumpkin puree, egg, and vanilla extract until well combined. The batter will be smooth and creamy with a warm-orange hue.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the pumpkin mixture, mixing until just combined. Be cautious not to overmix; a few flour streaks are fine.
- Scoop and Bake: Using a cookie scoop, dollop the cookie batter onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes or until the edges are golden brown yet the centers remain soft.
- Prepare the Glaze: While the cookies cool, whisk together powdered sugar, milk, and vanilla extract until smooth and glossy. Adjust the milk for a desired consistency.
- Glaze the Cookies: Drizzle the glaze over the cooled cookies, allowing it to set slightly before serving.
How to Serve Pumpkin Pie Cookies
For an elegant presentation, arrange the cookies on a tiered serving platter. Sprinkle crushed pecans or walnuts atop the glaze for a delightful crunch and an inviting visual contrast. Pair with a chai latte or mulled cider for a harmonious autumnal experience.
How to Store Pumpkin Pie Cookies
To maintain the cookies’ sumptuous texture and flavor, store them in an airtight container at room temperature for up to five days. If you prefer to enjoy them slightly warm, gently reheat in the microwave for 10-15 seconds, ensuring not to overheat.
Tips to Make Pumpkin Pie Cookies
- Use Fresh Spices: Opt for fresh-ground spices for a more vibrant flavor profile.
- Chill the Dough: For a thicker cookie, refrigerate the dough for 30 minutes before baking.
- Creative Glaze: Experiment with flavored extracts, such as maple or almond, to enhance the unique profile.
- Mix-Ins: Add semi-sweet chocolate chips or dried cranberries for a delightful twist.
- Presentation: Dust with additional powdered sugar just before serving for an elegant finish.
Variation
For a sophisticated upgrade, consider using browned butter in the cookie base for a nutty flavor. Top with a spiced cream cheese frosting rather than a glaze for an indulgent creaminess. Alternatively, serve with a side of rich, homemade whipped cream for an elegant touch.
FAQs
Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin puree works well, but ensure it is pure pumpkin and not flavored or sweetened.
How can I make these cookies gluten-free?
Substitute all-purpose flour with a 1:1 gluten-free baking flour and adjust baking time slightly, as needed.
Can I freeze these cookies?
Absolutely. For best results, freeze them in a single layer on a baking sheet, then transfer to an airtight container for up to three months.
Conclusion
With their velvety texture and exquisite flavor, Pumpkin Pie Cookies elegantly convey the essence of fall while remaining simple to make. Each bite harmonizes familiar autumnal spices, inviting warmth and comfort to any occasion. Share your thoughts and variations in the comments, and feel free to spread the word on social media. How would you make this dish your own?
Print
Pumpkin Pie Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight in these Pumpkin Pie Cookies that combine warm spices and creamy pumpkin flavor, perfect for any gathering or cozy afternoon.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
- Crushed pecans or walnuts (optional garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 4 minutes.
- Mix in pumpkin puree, egg, and vanilla extract until smooth and creamy.
- Gradually add the flour mixture to the pumpkin mixture, mixing until just combined.
- Scoop the cookie batter onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes or until golden brown on the edges.
- While the cookies cool, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cookies and allow it to set before serving.
Notes
For an elegant finish, dust with additional powdered sugar before serving. Store cookies in an airtight container for up to five days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg