Print

Perfect Thanksgiving Cookies Recipe with Pumpkin Pie Filling

Thanksgiving Cookies - featured image
Print Recipe

These cookies combine everything you love about pumpkin pie in a bite-sized treat, perfect for sharing at holiday parties or enjoying with a cup of coffee on a chilly fall day.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ tsp salt
  • 1 cup (230g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 1 cup (240g) canned pumpkin puree
  • ⅓ cup (80ml) heavy cream
  • ½ cup (100g) brown sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes). Add the egg and vanilla extract, and mix until combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  5. In a small saucepan, combine the pumpkin puree, heavy cream, brown sugar, cinnamon, ginger, nutmeg, and salt. Cook over medium heat, stirring constantly, until the mixture thickens slightly (about 5 minutes). Let it cool for a few minutes.
  6. Use a cookie scoop or tablespoon to portion the dough onto the prepared baking sheets. Flatten each dough ball slightly with your fingers or the bottom of a glass.
  7. Make a small indentation in the center of each cookie using the back of a spoon or your thumb. Spoon about a teaspoon of the pumpkin pie filling into each indentation.
  8. Bake the cookies for 12-14 minutes, or until the edges are set and lightly golden. The centers may still look slightly underdone—that’s okay. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.

Notes

[‘Chill the dough for 30 minutes if it feels sticky.’, ‘Use fresh spices for the best flavor.’, ‘Check the edges of your cookies for doneness—they should be lightly golden.’, ‘Feel free to add extra filling to each cookie for more pumpkin flavor.’]

Nutrition

Keywords: Thanksgiving, Cookies, Pumpkin Pie, Holiday Dessert, Fall Recipe

Find it online: https://yumyep.com/perfect-thanksgiving-cookies-recipe-with-pumpkin-pie-filling/