Pumpkin Pie Cookies ~ Yes, it’s plain looking. No add-ins, no finishes, no embellishments of any sort. By all appearance this would seem like a quiet cookie-but the operative word there is appearance. These fall cookies are packing the full flavor of pumpkin pie in a soft chewy cookie crumb.
Pumpkin Pie Cookies
Have you ever done something that seems so unnatural to your usual way the motions come out stuttered? That was me with this cookie. I must have stopped three or four times while writing the recipe and making the cookie about whether or not to “add this” or “this” to the cookie. In the end I decided to keep it true to the pie and left the chocolate chips, toffee bits and nuts out of the cookies. Along with that there was also no dipping, no glazing-no final finishing of any sort.
It’s like going out with no make-up. It’s not that I wear a lot of make-up, but I definitely use and like it for enhancement. Same logic goes for my baked goods when it comes to add-ins. But for these pumpkin pie cookies I wanted to stay true to the flavor.
I threw up the picture of the cookies on Facebook before this posting and one of my friends told me they were too plain looking and needed something. I explained my logic and she suggested a simple sugar glaze would dress it up without interfering with flavor too much.
She’s right. I could have used a simple sugar glaze and mixed in some pumpkin pie flavors with it. But too late-they were already consumed. Next time-these pumpkin pie cookies will have that bit of enhancement.
A few notes:
- I used pumpkin pie filling not regular pumpkin puree and then of course added more spices to it.
- For a soft and chewy cookie I generally add in a little honey or molasses. You can also use shortening, to soften cookies, but I’m not a fan of shortening, so I never use it.. For these cookies I used unsulphured molasses. There are a few of types of molasses, but to get the benefit of a soft chewy cookie without the strong flavor, unsulphured is the mildest. If you use honey, again to get the benefit, without the honey imparting too much of its own flavor, use a mild one like clover.
- Too keep cookies soft and chewy longer during storing, place a slice of plain bread in the cookie jar with the cookies. The cookies will draw moisture from the bread and stay soft and chewy while the bread will end up dry and like a crouton.
Pumpkin Pie Cookies
Makes about 30 one and a quarter inch cookies. | Preparation: Heat oven to 350 degrees and line bake sheet with parchment paper.
Ingredients:
- ½ cup of butter, melted (not hot)
- 1 large egg
- ½ cup of granulated sugar
- ½ cup of dark brown sugar, packed
- 1 tablespoon plus 1 teaspoon of unsulphured molasses
- ¾ cup pumpkin pie filling (not pumpkin puree)
- 3/4 teaspoon of cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon cloves
- ¼ teaspoon allspice
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 2 cups of flour
Instructions:
- Combine the melted butter, egg and sugar in a stand mixer bowl fitted with a paddle attachment. Mix on medium high for about 1 minute. Add in pumpkin pie filling, molasses, cinnamon, ginger, cloves and allspice; mix for another 1 to combine. Add in baking soda and salt and mix to combine. Turn off mixer.
- Using a sturdy spatula or wooden spoon, add in flour into wet mixture. Using a small ice cream scoop, drop dough onto parchment lined bakesheet and bake at 350 degrees F for about 10 minutes or until bottoms of cookies are a slightly darker than the top.
I have been waiting for this recipe since you posted the picture on Facebook. I’m making this over the weekend. I will let you know how it goes. 🙂
I’m holding off on pumpkin for now BUT I’m saving this for when the mood strikes. I actually prefer the more basic cookies so this is right up my alley 🙂
I second Rachel’s comment above–simple cookies are usually what I go for most often! 😀 Great post!
This look absolutely amazing! Can’t wait to try them!
Simple is the best sometimes. This looks to be one of those cases. Pumpkin pie doesn’t have all those things you thought of, so this more true to what you wanted and more true to what I prefer sometimes.
These look so scrumptious! Definitely will have to give them a try soon! I would LOVE to have you link up to my Fall 5 series today…great to show this recipe off! 🙂
I can’t wait to try to make these, I am lactose intolerant (butter is the only thing I can handle) and allergic to soy (which is in everything- including chocolate), and these seem like a perfect desert for me. Thank you!
My daughter loves all things pumpkin, and I’ve no doubt that these cookies would be a treat in her lunch box. I’m a fan of the unadorned cookie, just how it is!
Well I have 2 beautiful pie pumpkins just waiting for me to bake with, and these cookies sound light bite-sized little tastes of fall. And with Thanksgiving (the Canadian one) right around the corner, I think I’m definitely going to try these!!
I prefer my cookies lighter and less sweet like this. These look so perfect for fall.
I love how you always put great and unpredictable flavors in your cookies. I mean I don’t even fancy a pumpkin pie but in a cookie? I know I would love it.
I’m glad you’re on a pumpkin kick!!! I am too so this is going to be good for me! Great recipe!
What’s the difference between pumpkin pie filling and pumpkin puree?
I’m going to try these tonight and use them to make ice cream sandwiches with ginger ice cream!
Yahoo its pumpkin season, im looking for everything pumpkin. I’ll see if I can alter this one to be gluten and sugar free so I can eat it!
Hey Cupcake Activist-Pumpkin Pie Filling comes with pre-flavored with seasoning. Pumpkin puree is just that, pumpkin pureed with no seasoning or flavoring.
I made these cookies for my boyfriend over the weekend, he absolutely loved them. The were so good and so moist. I can’t wait to make them again. Thanks!!
Renee-I’m so happy to hear that he loved them! Thanks for reading and letting me know how they turned out. I really appreciate it! 🙂
I’d like to add oatmeal to this but still keep them moist and cake like. Any suggestion?
I made these today and they were great! Didn’t have any molasses or some of the spices (I’m in college and my kitchen is tiny), but I subbed in 1 T caramel dip, 1 t vanilla, and chocolate chips. They’re great for a chilly fall day!
Searched and searched for a recipe to use up left over pumpkin pie mix. These came out perfect. Didn’t have any molasses though still tasted great.
Absolutely delicious!
These cookies are absolutely delicious and easy to make. They are soft-which I love and by dropping, you can make them as large or small as you want.
Delicious – try ’em!
I made a 5x batch of these to use a full can of pumpkin, and then took a huge bin of them to work for Halloween. Needless to say, they were very popular, everyone loved them, and now my friends are bugging me to make them for Thanksgiving and Christmas too. So thank you for sharing your recipe!
Can you tell me the size of your can for the pumpkin filling in ml? I noticed there are different sizes at the grocery store so just want me make sure I got the measurements right. Thanks!
Cookie Monster – I bought a 15 oz can of pumpkin pie filling. I used about 1/3 of the can for 3/4 cup. So 1 can will make 2 – 3 batches of this recipe. I’ve made one batch as per the recipe. I’ll make 1 batch with chocolate chips & another with chopped pecans. Sending a care package to my son & his roommates.