Thanksgiving has always been a special time in my family, filled with love, laughter, and, of course, delicious food. Every year, we gather around the table, sharing stories and memories over a hearty meal. One of my favorite traditions is baking together, especially when it comes to these Thanksgiving Cookies with Pumpkin Pie Filling. I remember the first time I tried making them; I was a bit nervous but excited to capture the essence of pumpkin pie in cookie form. The smell of warm spices wafting through the house as we baked brought warmth and joy, reminding us of all the reasons to be thankful.
These cookies not only taste amazing but also have a delightful twist that combines the classic flavors of pumpkin pie into a fun, bite-sized treat. They’re perfect for sharing with family and friends during the holiday season, and they’re bound to impress anyone with their unique flavors and cozy aroma.
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why make this recipe
Making Thanksgiving Cookies with Pumpkin Pie Filling is a great way to bring the spirit of the holiday into your kitchen. This recipe is easy to follow and requires common ingredients, making it accessible for bakers of all skill levels. Plus, they make for a delightful dessert that captures the essence of Thanksgiving while offering a fun alternative to traditional pie. Sharing these cookies can elevate your holiday gatherings and create lasting memories around the table.
how to make Thanksgiving Cookies with Pumpkin Pie Filling
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 egg yolk
Directions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the flour and salt, then set it aside.
- In a mixing bowl, cream the softened butter and powdered sugar until it’s light and fluffy.
- Add in the vanilla extract, cinnamon, and nutmeg, mixing until everything is well combined.
- Gradually add the flour mixture to the butter mixture, blending until a soft dough forms.
- Roll the dough into small balls and press them into greased muffin tins to create shells.
- In another bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, and egg yolk to create the filling.
- Spoon the pumpkin filling into each cookie shell, filling them about three-quarters full.
- Bake in the preheated oven for 15-20 minutes or until the edges are lightly golden.
- Let them cool before removing from the tins and enjoy these delightful Thanksgiving treats!
tips to make Thanksgiving Cookies with Pumpkin Pie Filling
- For the best texture, make sure your butter is softened but not melted.
- Chill the dough for 30 minutes before rolling it into balls for easier handling.
- Use a mini muffin tin for bite-sized cookies that are perfect for sharing.
how to serve Thanksgiving Cookies with Pumpkin Pie Filling
Serve these cookies warm or at room temperature. They’re great by themselves or paired with a scoop of vanilla ice cream or whipped cream. Set them out on a festive platter at your Thanksgiving gathering for everyone to enjoy.
how to store Thanksgiving Cookies with Pumpkin Pie Filling
You can store any leftover cookies in an airtight container at room temperature for up to five days. For longer storage, place them in the fridge for up to a week or freeze them for up to three months. Be sure to separate layers with parchment paper if stacking.
variation
Feel free to get creative with the filling! You can mix in chocolate chips, nuts, or even a cream cheese filling for a different twist. You could also experiment with different spices or flavored extracts to customize the taste.
PrintThanksgiving Cookies with Pumpkin Pie Filling
Delightful bite-sized cookies filled with the classic flavors of pumpkin pie, perfect for Thanksgiving gatherings.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 egg yolk
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the flour and salt, then set it aside.
- In a mixing bowl, cream the softened butter and powdered sugar until it’s light and fluffy.
- Add in the vanilla extract, cinnamon, and nutmeg, mixing until well combined.
- Gradually add the flour mixture to the butter mixture, blending until a soft dough forms.
- Roll the dough into small balls and press them into greased muffin tins to create shells.
- In another bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, and egg yolk to create the filling.
- Spoon the pumpkin filling into each cookie shell, filling them about three-quarters full.
- Bake in the preheated oven for 15-20 minutes or until the edges are lightly golden.
- Let them cool before removing from the tins and enjoy these delightful Thanksgiving treats!
Notes
Chill the dough for easier handling, and feel free to customize the filling with chocolate chips or nuts.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
Yes, you can, but be cautious with the added sugars and spices since pumpkin pie filling is already flavored.
Can I make the dough in advance?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 2 days before baking.
What if I don’t have a muffin tin?
If you don’t have a muffin tin, you can free-form the cookies on a baking sheet, but they may not hold the filling as well. Just ensure they’re spaced out properly for even baking.
