why make this recipe
Thanksgiving Cookies with Pumpkin Pie Filling are a delightful treat that brings the warmth and flavors of fall right to your kitchen. These cookies combine the classic taste of pumpkin pie with a soft, buttery cookie, making them perfect for family gatherings or holiday celebrations. They are simple to make and are sure to impress your guests, leaving them craving for more.
how to make Thanksgiving Cookies with Pumpkin Pie Filling
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 egg yolk
Directions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract and egg yolk; mix well until combined.
- In a separate bowl, combine flour, salt, cinnamon, and nutmeg. Gradually add this mixture to the butter mixture and stir until a dough forms.
- Roll out the dough on a floured surface and cut it into circles to fit your cookie molds.
- In another bowl, mix together the pumpkin puree, brown sugar, and pumpkin pie spice to make the filling.
- Place a circle of cookie dough in each mold and fill it with the pumpkin mixture.
- Top with another circle of dough and seal the edges.
- Bake for 12-15 minutes, or until the edges turn golden.
- Let the cookies cool before serving.
how to serve Thanksgiving Cookies with Pumpkin Pie Filling
These cookies are best served warm but can also be enjoyed at room temperature. You can plate them beautifully on a festive tray, or serve them with a scoop of ice cream or whipped cream on the side for an extra treat. They make a wonderful addition to any Thanksgiving dessert table.
how to store Thanksgiving Cookies with Pumpkin Pie Filling
To keep your cookies fresh, store them in an airtight container at room temperature. They can last for up to a week this way. If you want to keep them longer, you can freeze them. Just make sure to layer them with parchment paper and place them in a freezer-safe container.
tips to make Thanksgiving Cookies with Pumpkin Pie Filling
- Make sure your butter is softened but not melted for the best texture.
- Feel free to add chopped nuts or chocolate chips to the filling for extra flavor and texture.
- Use fresh pumpkin puree for a richer taste, or stick to canned for convenience.
- If your dough is too sticky, add a bit more flour until it’s workable.
variation
You can change up the filling by using sweet potato puree or apple pie filling instead of pumpkin. Each variation brings a unique and yummy flavor to the cookies.
FAQs
Q: CAN I USE A DIFFERENT TYPE OF FLOUR?
A: YES, YOU CAN USE WHOLE WHEAT FLOUR FOR A MORE WHOLESOME VERSION, BUT IT WILL CHANGE THE TEXTURE SLIGHTLY. THE COOKIES MAY TURN OUT A LITTLE DENSER AND LESS TENDER THAN WITH ALL-PURPOSE FLOUR. YOU CAN ALSO TRY USING HALF ALL-PURPOSE AND HALF WHOLE WHEAT TO KEEP THEM SOFT WHILE STILL ADDING SOME EXTRA FIBER.
Q: CAN I MAKE THESE COOKIES AHEAD OF TIME?
A: ABSOLUTELY! YOU CAN MAKE BOTH THE COOKIE DOUGH AND THE PUMPKIN FILLING UP TO A DAY IN ADVANCE. STORE THE DOUGH WELL WRAPPED IN THE FRIDGE AND KEEP THE FILLING IN AN AIRTIGHT CONTAINER. WHEN YOU’RE READY TO BAKE, JUST ASSEMBLE, BAKE, AND SERVE—PERFECT FOR A LESS-STRESSFUL HOLIDAY PREP.
Q: WHAT IF I DON’T HAVE COOKIE MOLDS?
A: NO WORRIES! YOU CAN USE A REGULAR BAKING SHEET INSTEAD. PLACE ONE COOKIE CIRCLE DOWN, SPOON A SMALL AMOUNT OF FILLING IN THE CENTER, THEN GENTLY TOP WITH A SECOND CIRCLE AND PINCH THE EDGES WELL TO SEAL SO THE FILLING STAYS INSIDE WHILE BAKING.
Q: DO THESE COOKIES NEED TO BE REFRIGERATED BECAUSE OF THE PUMPKIN FILLING?
A: IF YOU’RE SERVING THEM THE SAME DAY, THEY CAN STAY AT ROOM TEMPERATURE. FOR LONGER STORAGE, IT’S SAFER TO REFRIGERATE THEM IN AN AIRTIGHT CONTAINER, ESPECIALLY IF YOUR KITCHEN IS WARM. LET THEM COME BACK TO ROOM TEMPERATURE OR WARM THEM VERY LIGHTLY BEFORE SERVING FOR THE BEST TEXTURE.
Q: CAN I USE STORE-BOUGHT PUMPKIN PIE FILLING INSTEAD OF MAKING MY OWN?
A: YES, YOU CAN USE STORE-BOUGHT PUMPKIN PIE FILLING TO SAVE TIME. JUST KEEP IN MIND THAT IT’S ALREADY SWEETENED AND SPICED, SO THERE’S NO NEED TO ADD EXTRA SUGAR OR PUMPKIN PIE SPICE. ADJUST THE AMOUNT SO THE COOKIE DOESN’T OVERFLOW—A LITTLE GOES A LONG WAY IN EACH CUP.
Thanksgiving Cookies with Pumpkin Pie Filling
Ingredients
Cookie Dough Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened Make sure it's softened but not melted for the best texture.
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Pumpkin Filling Ingredients
- 1 cup pumpkin puree Use fresh for a richer taste or canned for convenience.
- 1/2 cup brown sugar
- 1 teaspoon pumpkin pie spice
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract and egg yolk; mix well until combined.
- In a separate bowl, combine flour, salt, cinnamon, and nutmeg. Gradually add this mixture to the butter mixture and stir until a dough forms.
- Roll out the dough on a floured surface and cut it into circles to fit your cookie molds.
- In another bowl, mix together the pumpkin puree, brown sugar, and pumpkin pie spice to make the filling.
- Place a circle of cookie dough in each mold and fill it with the pumpkin mixture.
- Top with another circle of dough and seal the edges.
Baking
- Bake for 12-15 minutes, or until the edges turn golden.
- Let the cookies cool before serving.