It’s that time of the year when the air gets crisper, the leaves turn golden, and the pumpkin spice aroma fills the air. What better way to enjoy the season than with a batch of freshly baked pumpkin spice cookies with pumpkin pie filling? These cookies are the perfect combination of sweet, spicy, and creamy, and are sure to be a hit with family and friends.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/2 tsp salt
- Pumpkin pie filling (homemade or store-bought)
Instructions:
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Using a cookie scoop or spoon, drop balls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Using your thumb or the back of a spoon, make an indentation in the center of each cookie.
- Fill each indentation with a spoonful of pumpkin pie filling.
- Bake for 12-15 minutes, or until the edges are lightly golden brown and the filling is set.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Each cookie contains approximately:
- Calories: 175
- Total Fat: 9g
- Saturated Fat: 6g
- Cholesterol: 35mg
- Sodium: 150mg
- Total Carbohydrates: 22g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 2g
Cooking Time:
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Equipment:
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Mixer
- Cookie scoop or spoon
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions:
These pumpkin spice cookies with pumpkin pie filling are delicious on their own, but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream. They make a great addition to any fall gathering or holiday cookie exchange.
Variations:
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. You can also swap out the pumpkin pie filling for apple or pecan pie filling for a tasty twist.
Substitutions:
If you don’t have pumpkin puree on hand, you can substitute it with an equal amount of mashed sweet potato or butternut squash. You can also use canned pumpkin pie filling instead of making your own.
Storage:
Store the cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. They can also be frozen for up to 3 months.
Tips:
- Make sure the butter is softened to room temperature before creaming it with the sugar to ensure a smooth and creamy cookie dough.
- Don’t overmix the dough once the dry ingredients are added, as this can result in tough cookies.
- Use a cookie scoop or spoon to ensure that each cookie is the same size for even baking.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This will prevent them from breaking.
Notes:
This recipe makes approximately 24 cookies, depending on the size of the cookie dough balls.
Frequently Asked Questions:
Can I make the dough ahead of time and freeze it?
Yes, you can make the cookie dough ahead of time and freeze it for up to 3 months. When you’re ready to bake the cookies, simply thaw the dough in the refrigerator overnight and continue with the recipe instructions.
Can I use pumpkin pie spice instead of the individual spices?
Yes, you can substitute the individual spices with 1 tablespoon of pumpkin pie spice.
Can I use a different type of pie filling?
Yes, you can use any type of pie filling that you like, such as apple or pecan.
Personal Thoughts:
These pumpkin spice cookies with pumpkin pie filling are the perfect fall treat. The cookies are soft and chewy, with just the right amount of spice, and the creamy pumpkin pie filling adds a deliciously sweet and tangy flavor. They’re easy to make and are sure to be a hit with everyone who tries them. Give this recipe a try and enjoy the flavors of fall in every bite!