Description
Pumpkin Pie Cookies Twist are the perfect autumn treats that capture the essence of cozy fall evenings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 2 tsp vanilla extract
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together butter and brown sugar until smooth. Add pumpkin puree and vanilla, mixing well.
- In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, and ginger. Gradually add to the wet mixture until just combined.
- Fold in nuts if using. Drop spoonfuls of dough onto prepared baking sheets about 2 inches apart.
- Bake for 12-15 minutes until edges are lightly golden. Cool on wire racks before serving.
Notes
- Store cookies in an airtight container for up to one week.
- These cookies freeze well for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg