Pumpkin pie cookies are a delightful twist on the classic pumpkin pie, offering all the warm and comforting flavors of fall in a bite-sized treat. This delectable recipe combines the rich taste of pumpkin with the sweet and spicy notes of traditional pumpkin pie spices.
In this article, we’ll guide you through the process of creating these mouthwatering pumpkin pie cookies, providing essential equipment recommendations, expert tips, and calorie information to help you savor the season guilt-free.
Equipment Needed
- Stand Mixer or Hand Mixer: A stand mixer or hand mixer makes the process of creaming the pumpkin, sugar, and butter together much more efficient. However, you can also use a sturdy wooden spoon and some elbow grease if you don’t have a mixer.
- Recommendation: CBQ Hand Mixer Electric
- Large Mixing Bowls: You’ll need large mixing bowls to combine the wet and dry ingredients separately before bringing them together.
- Recommendation: OXO Mixing Bowl Set
- Baking Sheet and Parchment Paper: A good quality baking sheet and parchment paper are essential for even baking and easy cleanup.
- Recommendation: Circulon Nonstick Baking Sheets
- Measuring Cups and Spoons: Precision is key in baking, so make sure to use accurate measuring cups and spoons for the ingredients.
- Recommendation: U-Taste Measuring Cups and Spoons
- Whisk and Spatula: A whisk is handy for combining dry ingredients, and a spatula helps with folding in chocolate chips and transferring cookies to the baking sheet.
- Recommendation: OXO Good Grips 9-Inch Whisk
Pumpkin Pie Cookie Recipe
Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup white chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the pumpkin puree, granulated sugar, and softened butter until smooth.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If desired, fold in white chocolate chips for an extra layer of sweetness.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips
- Room Temperature Ingredients: Ensure that the butter and egg are at room temperature for a smoother blending process.
- Spice Variations: Feel free to adjust the spice levels based on your personal preferences. Add more cinnamon for a stronger flavor or experiment with other warm spices like cardamom.
- Chilling the Dough: For a thicker, chewier cookie, consider chilling the dough in the refrigerator for 30 minutes before baking.
Calorie Information
The calorie content of pumpkin pie cookies can vary based on ingredient brands and specific quantities used. On average, each cookie is approximately 80-100 calories. If you include white chocolate chips, the calorie count may be slightly higher.
- Set includes: 1.5-quart, 3-quart, and 5-quart sizes
- Wide grip and spout for easy pouring
- Non-slip base stabilizes bowl while mixing
- Bowls nest for compact storage
Indulge in the flavors of fall with these pumpkin pie cookies that are sure to be a hit at any gathering. Armed with the right equipment, expert tips, and an understanding of the calorie content, you can enjoy these delicious treats guilt-free. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is a perfect way to celebrate the autumn season.
