Pumpkin Pie Cookies

1 Nov


Fall is my absolute favorite time of year. The main reason being my ability to use pumpkin in virtually everything I make. If it were socially acceptable to bake with pumpkin year-round, I most certainly would. So why not? I played around in the kitchen with some pumpkin puree and out popped this little circle of heaven. This pumpkin pie cookie is every bit as delicious as it sounds.

Pumpkin Pie Cookies

Ingredients: (yields one dozen)

  • 3/4 stick of butter, unsalted
  • 1/3 cup brown sugar
  • 1 egg
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • dash of cinnamon
  • pinch of kosher salt
  • 1/2 teaspoon baking powder
  • 1 1/2 cups all-purpose flour
  • 1/2 cup chocolate chips (optional)


Preheat your oven to 350*F.

Beat together the butter and sugar until light and fluffy. Add the egg and pumpkin puree and beat until fully incorporated. In a separate bowl, sift together the dry ingredients. Slowly add the flower mixture to the batter until just incorporated. If dough feels too wet, you can add more flour. Add in your chocolate chips and, again, mix until just incorporated.

Drop balls of your cookie dough onto parchment paper and press down to flatten with the tines of a fork. This will help ensure that they bake evenly.

Bake at 350*F for about 10 minutes. Cookies are most delicious when served warm with a glass of milk.

Enjoy responsibly.



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