Pumpkin Pie Cookies
Delicious pumpkin pie cookies blend the flavors of traditional pumpkin pie with the convenience of a cookie, offering a soft texture and warm spices perfect for fall gatherings.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Scoop and level for accurate measurement
- 1 cup rolled oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon Adjust to taste
- 1/2 teaspoon ground nutmeg Adjust to taste
- 1/2 teaspoon ground ginger Adjust to taste
Wet Ingredients
- 1/2 cup unsalted butter Softened
- 1/2 cup brown sugar Packed
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts Optional
For Serving
- Whipped cream Optional for serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together the flour, rolled oats, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 to 4 minutes.
- Add pumpkin puree, egg, and vanilla extract to the butter-sugar mixture and beat until well combined.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until just blended. Optional: fold in chopped nuts.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for 12 to 15 minutes, or until golden brown around the edges.
- Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze individually wrapped cookies for up to three months.