Are you a pumpkin pie fanatic? Do you love to experiment with new recipes in the kitchen? If you answered “yes” to both of these questions, then you’re in luck! Today, we’re going to show you how to make cookies with pumpkin pie filling. Not only are these cookies delicious, but they’re also a great way to use up any leftover pumpkin pie filling you may have from Thanksgiving. So, let’s get started!
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup pumpkin pie filling
- 1 large egg
- 1/2 teaspoon vanilla extract
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a separate large bowl, beat the butter and sugar together until light and fluffy.
- Add the pumpkin pie filling, egg, and vanilla extract to the butter mixture and beat until well combined.
- Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Using a cookie scoop or tablespoon, drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving Size: 1 cookie
Total Fat: 6g
Saturated Fat: 4g
Total Carbohydrates: 15g
Dietary Fiber: 0g
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
- Cookie scoop or tablespoon
- Wire rack
These cookies are perfect for a fall-themed party or as a sweet treat after Thanksgiving dinner. Serve them alongside a glass of cold milk or hot apple cider for the ultimate autumn experience.
If you want to mix things up a bit, try adding some chopped nuts or raisins to the cookie dough. You could also drizzle some melted white chocolate over the top of the cooled cookies for an extra sweet touch.
If you don’t have pumpkin pie filling on hand, you can substitute it with an equal amount of canned pumpkin puree. You can also use brown sugar instead of granulated sugar for a richer flavor.
Store these cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months.
- Make sure your butter is softened before mixing it with the sugar. This will help the cookies come out light and fluffy.
- Don’t overmix the dough. Overmixing can cause the cookies to be tough and dense.
- Use a cookie scoop or tablespoon to ensure the cookies are all the same size and cook evenly.
These cookies are best enjoyed within a few days of baking. If you plan to freeze them, wait until they have cooled completely before placing them in an airtight container or freezer bag.
Frequently Asked Questions
Can I use homemade pumpkin pie filling?
Yes, you can use homemade pumpkin pie filling in this recipe. Just be sure to fully cook the pumpkin pie filling before adding it to the cookie dough.
Yes, you can add chocolate chips to the cookie dough to give it a little extra sweetness. Just be sure to use semi-sweet or dark chocolate chips, as milk chocolate may be too sweet.
Can I use margarine instead of butter?
While you can use margarine instead of butter, we recommend using unsalted butter for the best flavor and texture.
These cookies are a delicious way to use up any leftover pumpkin pie filling you may have from Thanksgiving. They’re soft, chewy, and packed with all the flavors of fall. Plus, they’re easy to make and perfect for sharing with friends and family. So, next time you’re in the mood for something sweet, give these pumpkin pie filling cookies a try. We think you’ll love them!