Tag Archives: baking

Pumpkin Pie Cookies

I have a new favorite fall dessert, y’all.

Normally I don’t think ‘cookies’ when I’m thinking about fall and Thanksgiving, but I was looking for an easy dessert to bring to a small church fellowship. I wanted to make something pumpkin, but cutting into a whole pumpkin pie outside & dishing it out just didn’t sound fun. Plus I was trying to stay away from “communal” dishes, with these unprecedented times and what not (if I had a nickel…). Luckily I came across a great recipe & in my usual fashion I tweaked it to my liking.

These soft, tender cookies really do taste like a pumpkin pie. You can really taste that subtle pumpkin flavor. I also love the natural color that the pumpkin puree and spices give to them.

I had to stop myself from eating too many before taking them to our fellowship! I may need to make another batch or two for Thanksgiving.

Pumpkin Pie Cookies

Makes approximately 30 cookies. Adapted from Kimspireddiy

For cookies:

  • 1 ¾ sticks softened butter
  • 1 ½ cups sugar (300g)
  • 1 egg yolk
  • ½ cup pumpkin puree
  • 2 tsp vanilla
  • 2 ½ cups flour (300g)
  • ½ tsp baking powder
  • 1 heaping tsp cinnamon
  • pinch each of cloves, ginger, & nutmeg
  • pinch of salt (up to ½ tsp if using unsalted butter)

For glaze:

  • 1 cup powdered sugar (120g)
  • 1 tbsp pumpkin puree
  • ½ tsp cinnamon
  • 1-2 tsp water

1. Preheat oven to 350 degrees. Cream together butter and sugar in mixing bowl.
2. Add egg yolk, pumpkin puree, & vanilla.
4. In a separate bowl, combine flour, baking powder, salt, and spices.
5. Add the dry ingredients to the wet ingredients & mix until combined.
6. Use a cookie scoop or tablespoon to drop balls of dough on a cookie sheet lined with parchment paper or silicone mat.
7. Use your clean fingers to gently pat down cookie dough into uniform discs.
8. Bake 10-12 minutes. Cool for about 15 minutes on cookie sheet and then allow them to cool completely before glazing; cookies will be soft.
9. To make the glaze: Whisk together 1 cup of powdered sugar, 1 tbsp pumpkin puree, ½ tsp cinnamon, and 1-2 tsp of water. Drizzle over cookies by using a ziplock bag & cutting a tiny hole in one corner. Glaze will harden & set.