So, you’ve made a batch of pumpkin pie filling cookies and now you have some leftovers? Don’t worry, we’ve got you covered! Let’s turn those leftover cookies into something even more delicious!
Ingredients
- Leftover pumpkin pie filling cookies
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the chocolate chips (if using).
- Crumble the leftover pumpkin pie filling cookies into the dough and mix until well combined.
- Line a baking sheet with parchment paper.
- Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake for 12-15 minutes, or until golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
- Calories: 280
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 45mg
- Sodium: 200mg
- Total Carbohydrates: 34g
- Dietary Fiber: 1g
- Total Sugars: 19g
- Protein: 3g
Cooking Time
Preparation Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes
Equipment
Bowl, whisk, baking sheet, parchment paper, cookie scoop or spoon, wire rack
Serving Suggestions
These cookies are delicious on their own or with a glass of cold milk. You can also serve them with a scoop of vanilla ice cream for a delicious dessert.
Variations
If you don’t have any leftover pumpkin pie filling cookies, you can use any other type of leftover cookie or cake. You can also add nuts or dried fruit to the dough for added texture and flavor.
Substitutions
If you don’t have unsalted butter, you can use salted butter and reduce the amount of salt in the recipe. You can also use margarine or vegetable shortening instead of butter. If you don’t have brown sugar, you can use all granulated sugar.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days.
Tips
- Make sure the butter is softened before you start making the dough. This will make it easier to cream the butter and sugar together.
- Don’t overmix the dough. Mix until the ingredients are just combined to ensure a tender, fluffy cookie.
- You can freeze the dough for up to 3 months. To bake, simply defrost the dough in the refrigerator overnight and bake as directed.
Notes
This recipe makes about 1 dozen cookies.
Frequently Asked Questions
- Can I use pumpkin pie filling instead of leftover pumpkin pie filling cookies?
- Can I use gluten-free flour?
Yes, you can use pumpkin pie filling instead of leftover pumpkin pie filling cookies. Simply omit the cookies from the recipe and add the pumpkin pie filling directly to the dough.
Yes, you can use gluten-free flour in this recipe. Simply substitute the all-purpose flour with your favorite gluten-free flour blend.
Personal Thoughts
These leftover pumpkin pie filling cookies are the perfect addition to these delicious pumpkin pie filling cookies. The combination of the tender cookie dough and the creamy pumpkin filling is absolutely delicious. I love how easy this recipe is to make and how versatile it is – you can use any type of leftover cookie or cake in the dough. I highly recommend giving this recipe a try!
So, next time you have some leftover pumpkin pie filling cookies, don’t throw them away. Instead, turn them into something even more delicious with this easy recipe. Trust us, your taste buds will thank you!