Thanksgiving Pumpkin Pie Cookies

Why You Need These Cookies in Your Life

Thanksgiving isn’t just about turkey and mashed potatoes; it’s also about dessert, am I right? Enter the Thanksgiving Pumpkin Pie Cookies. Imagine your favorite pumpkin pie, but instead of slaving over a pie crust for hours, you’ve got a deliciously simple cookie version that’s just as festive! 🎉

These cookies come with that dreamy pumpkin filling we all know and love, nestled in a buttery, melt-in-your-mouth shell. They’re cute, snackable, and honestly, they will get you all the Instagram likes. Who doesn’t want their Thanksgiving table to look like a Pinterest board?

How to Make Thanksgiving Pumpkin Pie Cookies

Making these cookies is as easy as pie…or should I say cookie? 😄 Here’s the breakdown of how to whip up this delectable treat in no time.

1. Preheat your oven to 350°F (175°C) for optimal baking vibes.
2. Get your mixing bowl ready! Whisk together your flour and salt. This is like the dry team; let them hang out for a bit.
3. Grab another bowl (yeah, you’ll need a few). Beat your softened butter and powdered sugar until they’re creamy and fluffy. Think of it as a workout session for your mixing skills.
4. Add the egg yolk and vanilla extract into your butter mixture. Mix until it’s all well combined—no lumps allowed, guys!
5. Gradually add in the flour mixture. You want that dough to come together nicely.
6. Press the dough into cookie molds or roll it out into small shells on a baking sheet. Get creative; these cookies can take it!
7. In a separate bowl, mix your pumpkin puree and all those spicy spices (brown sugar, cinnamon, nutmeg, ginger, cloves). Blend it until smooth—close your eyes and inhale that fall aroma!
8. Fill each cookie shell with that pumpkin goodness. Try not to eat it straight from the bowl (you can do it!).
9. Bake for 15-20 minutes. Keep an eye on it; you want those edges golden and the filling set—no one likes a soggy cookie!
10. Let them cool for a hot minute before diving into them.

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 cup heavy cream

How to Serve Thanksgiving Pumpkin Pie Cookies

Serving these cookies is a piece of cake—err, cookie! Just arrange them on a festive platter and watch the magic happen. 😍 If you’re feeling extra, drizzle some heavy cream on top or even add a scoop of vanilla ice cream. You can never go wrong with ice cream!

They also make great little gifts; just pop them in a cute box and surprise a friend or family member. After all, who wouldn’t love a cookie delivery?

How to Store Thanksgiving Pumpkin Pie Cookies

Storing these cookies is just as easy as making them! Place them in an airtight container at room temperature for about 3-4 days. If you want to save them longer, stash them in the fridge to keep that pumpkin filling fresh. Just be ready for a taste explosion when you pull them out!

Tips to Make Thanksgiving Pumpkin Pie Cookies

• Room Temperature Ingredients: Make sure your butter is at room temp for easy mixing, and the egg yolk should be too. This makes everything blend better.
• Don’t Overmix: Once you add the flour, mix just till it comes together. You want soft cookies, not tough ones!
• Spice It Up: Feel free to adjust the spices to match your flavor preference. Love cloves? Go wild!

Variations

Feeling adventurous? Try adding some chocolate chips or walnuts for an extra crunch and sweetness. Or switch it up and create a peanut butter filling instead of pumpkin—because why not live a little? The world is your cookie!

FAQs

1. Can I freeze Thanksgiving Pumpkin Pie Cookies?

Absolutely! Just make sure to let them cool completely. Pop them in a freezer-safe container or a ziplock bag for up to 3 months. When you’re ready, just thaw them out at room temperature.

2. Do these cookies need to be refrigerated?

Not necessarily! They’ll be just fine at room temperature for about 3-4 days. If you like them extra chilly, feel free to pop them in the fridge.

3. Can I use canned pumpkin pie filling instead of puree?

You can, but keep in mind that canned pumpkin filling contains spices and sugars already. You might want to adjust the sugars in the recipe if you’re using it.

Now you’re all set to impress your friends and family with these delightful Thanksgiving Pumpkin Pie Cookies! Happy baking! 🥳

Thanksgiving Pumpkin Pie Cookies

Deliciously simple pumpkin pie cookies with a buttery shell and dreamily spiced pumpkin filling, perfect for your Thanksgiving celebrations.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Thanksgiving

Calories: 180

Ingredients Method Notes

Ingredients

  

Cookie Dough

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened Make sure it's at room temperature.
• 1/2 cup powdered sugar
• 1 large egg yolk At room temperature.
• 1 teaspoon vanilla extract

Pumpkin Filling

• 1 cup pumpkin puree
• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 cup heavy cream For drizzling or serving.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, whisk together the flour and salt.
3. In another bowl, beat the softened butter and powdered sugar until creamy and fluffy.
4. Add the egg yolk and vanilla extract to the butter mixture and mix until well combined.
5. Gradually add the flour mixture to the wet ingredients until the dough comes together.
6. Press the dough into cookie molds or roll it out into small shells on a baking sheet.
7. In a different bowl, mix the pumpkin puree with the brown sugar, cinnamon, nutmeg, ginger, and cloves until smooth.
8. Fill each cookie shell with the pumpkin filling.

Baking

1. Bake the cookies for 15-20 minutes, until the edges are golden and the filling is set.
2. Let them cool on the baking sheet before transferring to a wire rack.

Notes

Store cookies in an airtight container at room temperature for 3-4 days. For longer storage, keep them in the fridge. You can also freeze them for up to 3 months.