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Thanksgiving Pumpkin Pie Cookies

Delightful cookies that blend the rich flavors of pumpkin pie with a homemade cookie goodness, perfect for the fall season.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 2 cups all-purpose flour A staple that lends the perfect structure to your cookies.
  • 1/2 teaspoon salt Just a pinch to enhance the flavors.
  • 1 cup unsalted butter, softened For that lovely, rich taste.
  • 3/4 cup powdered sugar Gives your cookies that wonderful sweetness.
  • 1 teaspoon vanilla extract A splash of warmth that ties everything together.
  • 1 egg yolk egg yolk Brings everything together beautifully.
Pumpkin Filling
  • 1 cup pumpkin puree The star of the show — creamy and delicious!
  • 1 teaspoon pumpkin pie spice Because who can resist that festive twist?
  • 1/2 cup brown sugar Adds depth and a hint of caramel flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, mix together the flour and salt.
  3. In another bowl, cream the softened butter and powdered sugar until light and fluffy.
  4. Add in the vanilla extract and egg yolk, mixing until combined.
  5. Gradually fold the flour mixture into the butter mixture.
  6. Roll the dough into small balls and flatten them into discs.
Filling and Baking
  1. In a separate bowl, combine the pumpkin puree with brown sugar and pumpkin pie spice.
  2. Place a small spoonful of the pumpkin filling in the center of each disc and fold the edges over to seal.
  3. Bake in the preheated oven for about 15-18 minutes or until the edges are golden brown.
  4. Let cool before serving.

Notes

Make the dough a day ahead and refrigerate. Add chopped pecans or walnuts to the filling for extra texture.