Description
Delightful cookies combining the comforting flavors of pumpkin pie with the fun and portability of cookies. Perfect for fall gatherings and Thanksgiving celebrations.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup unsalted butter, softened
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1 tablespoon cornstarch
- 1 egg (for egg wash, optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Gradually add in the flour and salt, mixing until a dough forms.
- Divide the dough into small discs and wrap in plastic wrap. Refrigerate for about 30 minutes.
- In another bowl, combine pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and cornstarch to create the filling.
- Roll out each disc of dough and cut into circles to fit into muffin tin wells.
- Place the dough circles in the muffin tin and fill each with the pumpkin filling.
- Optionally brush the edges with an egg wash.
- Bake for about 15-18 minutes or until the edges are lightly golden.
- Allow to cool before serving.
Notes
For extra flavor, you can add chocolate chips or nuts to the pumpkin filling. Store in an airtight container for up to a week or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American