Pumpkin Pie Cookies Twist
Pumpkin Pie Cookies Twist are the perfect autumn treats that capture the essence of cozy fall evenings. These delightful cookies blend warm pumpkin spice flavors in a crunchy, bite-sized form, making them irresistible for gatherings or quiet nights at home. With an easy-to-follow recipe, you can enjoy the aroma of freshly baked cookies filling your kitchen while creating sweet memories with loved ones.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 2 tsp vanilla extract
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together butter and brown sugar until smooth. Add pumpkin puree and vanilla, mixing well.
- In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, and ginger. Gradually add to the wet mixture until just combined.
- Fold in nuts if using. Drop spoonfuls of dough onto prepared baking sheets about 2 inches apart.
- Bake for 12-15 minutes until edges are lightly golden. Cool on wire racks before serving.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Chill the dough for about 30 minutes before baking to prevent spreading. For a gluten-free option, substitute regular flour with a gluten-free blend. Add chocolate chips for an extra indulgent twist.