Pumpkin Pie Cookies
Celebrate the flavors of fall with these delightful Pumpkin Pie Cookies. They are the perfect treat for any autumn gathering or cozy night in by the fire.
Ingredients:
- 1 cup canned pumpkin
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/4 teaspoon ginger
Instructions:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the pumpkin, sugar, vegetable oil, and egg. Mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, salt, nutmeg, cloves, and ginger.
- Gradually add the dry ingredients to the wet ingredients, stirring until a smooth dough forms.
- Using a cookie scoop, drop dough onto the prepared baking sheet.
- Flatten each cookie slightly with the back of a fork.
- Bake for 10-12 minutes, or until golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Popular questions:
- Can I use fresh pumpkin instead of canned?
- Can I substitute the vegetable oil with butter?
Yes, you can use fresh pumpkin puree in this recipe. Just make sure it is well-drained and has a similar consistency to canned pumpkin.
Yes, you can substitute vegetable oil with melted butter for a slightly different flavor.
Helpful tips:
- Try adding a sprinkle of cinnamon sugar on top of the cookies before baking for extra flavor.
- For a festive touch, top each cookie with a small dollop of whipped cream or cream cheese frosting.
Expert Secrets:
- To achieve a chewy texture, slightly underbake the cookies and allow them to cool completely on the baking sheet.
- For a more intense spice flavor, increase the amounts of cinnamon, nutmeg, cloves, and ginger in the recipe.