Description
A delightful twist on classic pumpkin pie, these cookies are filled with a creamy pumpkin filling and topped with cinnamon, making them perfect for any Thanksgiving gathering.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup pumpkin pie filling
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy (3-5 minutes). Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
- Roll the dough into small balls (about 1 inch) and place on the baking sheet. Create an indentation in the center of each ball.
- Fill each indentation with about a teaspoon of pumpkin pie filling.
- Bake for 12-15 minutes until edges are lightly golden. Cool on a wire rack for 5-10 minutes before serving.
Notes
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg