Everyone has their opinions on the pumpkin spice craze that has taken ahold of the world. Personally, I love pumpkin spice in everything. I truly think that if I could ever choose my last meal… it would be pumpkin pie.
I grow an obscene amount of pie pumpkins in my garden each year and I will use every last one. One of my favorite ways to use up the puree from my pie pumpkins is to make these delicious pumpkin pie cookies. I make these cookies for Thanksgiving, Christmas and even some birthdays because my family goes absolutely nuts over them. I have a special hiding spot for these cookies so that I can have a secret stash just for me.
This recipe is just another way that I can use my garden harvest. I know that the pumpkin puree in this recipe is just a tiny sliver of the final product but, it still makes me feel good that the food I grow gets used and it makes the final product a little more personal. I use puree from pumpkins from my garden, but that does not mean that you have to. There are plenty of brands at the grocery store that sell canned quality pure pumpkin puree. Happy baking!
Pumpkin Pie Cookies
Course: AmericanCuisine: Treats30
minutes40
minutes1
hour10
minutesCinnamon, spice & everything nice. These cookies will become a new favorite in your household!
Ingredients
1 cup pure pumpkin puree
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
1 tbsp cinnamon
3 tsp pumpkin pie spice – see note below if you don’t have pumpkin pie spice
1/2 cup packed brown sugar – can use yellow, light or regular brown sugar.
1/2 cup granulated sugar
1/2 cup canola oil or vegetable oil
1 tbsp vanilla extract – measure with your heart
1 egg – room temp
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
Directions
- Pre-heat oven to 350 degrees F. Prepare baking sheets with parchment paper.
- In a mixing bowl, add flour, baking powder, baking soda, salt, pumpkin pie seasoning, and cinnamon and give it a good mix. Set aside.
- In another large bowl, add granulated sugar, brown sugar and canola oil. Use a silicone spatula and mix until smooth.
- In the bowl containing the sugar mixture, add as much vanilla extract as your heart desires and 1 room temperature egg. Mix this again until smooth. Add the pumpkin puree, mix again.
- Add the flour mixture to the wet mixture in 1 cup increments. Keep mixing and adding flour until all ingredients are just combined. Make sure to scrape the sides as you mix.
- Fold in the chocolate chips until they are evenly incorporated into the mixture. Remember, chocolate chips are optional and the amount in this recipe is just a suggestion 😉
- Drop the dough onto the prepared baking sheet. The best way to do this is by using a heaping tablespoon and plopping it onto the sheet. Alternatively, use clean hands and roll into 2-3 inch balls and press them onto the baking sheet to slightly flatten. Make sure to space the cookies 2 inches apart.
- Bake the cookies in the pre-heated oven for 11-13 minutes. Cooking times vary from oven to oven but they should look fluffy and set when completed.
- Allow them to cool for several minutes before enjoying. They can be stored in any airtight container or bag – if they last that long.
Notes
- #1 Ensure to use only pure pumpkin puree without any additives such as seasonings and salt.
- #2 You can make your own pumpkin pie spice by adding 1 tbsp. of ground cinnamon, 1/2 tsp of nutmeg and ginger, 1/4 tsp ground allspice, 1/4 ground cloves. Use these measurements instead of the cinnamon and pumpkin pie seasoning listed in the recipe.
