Are you ready to combine two fall favorites into one tasty treat? Imagine biting into a soft cookie with a warm, spiced pumpkin pie center. In this blog, I’ll show you how to make pumpkin pie stuffed cookies that are simple, delicious, and perfect for any occasion. Let’s dive into the ingredients, step-by-step instructions, and some helpful tips to make these cookies a real hit in your home!
Ingredients
Detailed List of Ingredients
– All-purpose flour: 2 ½ cups provide the base for the cookies.
– Baking soda and baking powder: 1 teaspoon each helps the cookies rise.
– Salt and pumpkin pie spice: ½ teaspoon salt and 1 tablespoon pumpkin pie spice add flavor.
– Unsalted butter: 1 cup, softened, gives a rich texture.
– Sugars: 1 cup granulated sugar and 1 cup packed brown sugar sweeten the dough.
– Eggs: 2 large eggs bind the ingredients together.
– Vanilla extract: 1 teaspoon pure vanilla extract enhances the cookie taste.
– Pumpkin purée: 1 cup, canned or fresh, forms the filling and adds moisture.
– Filling ingredients: 1 cup powdered sugar, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg sweeten and spice the pumpkin filling.
These ingredients come together to create a warm, comforting treat. Each part plays a role in the cookie’s soft texture and rich flavor. Using fresh or canned pumpkin gives you options, so choose what you prefer!
Step-by-Step Instructions
Preparing the Pumpkin Filling
Start by mixing the filling ingredients. In a small bowl, combine 1 cup of pumpkin purée, 1 cup of powdered sugar, 1 teaspoon of ground cinnamon, and ¼ teaspoon of ground nutmeg. Whisk until smooth. This step is key for a creamy filling. After mixing, cover the bowl and chill it in the fridge for about 30 minutes. Chilling firms the filling, making it easier to handle later.
Making the Cookie Dough
Next, let’s make the cookie dough. In a large mixing bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, ½ teaspoon of salt, and 1 tablespoon of pumpkin pie spice. This mix is your dry base. Set it aside.
Now, in another bowl, cream 1 cup of softened unsalted butter with 1 cup of granulated sugar and 1 cup of packed brown sugar. Use an electric mixer on medium speed for about 3-5 minutes. The mixture should be light and fluffy.
Add 2 large eggs to the butter mix, one at a time. Beat well after each addition. Then, stir in 1 teaspoon of pure vanilla extract. This adds rich flavor to your cookies.
Combine the dry and wet ingredients. Gradually add the dry mix into the wet mixture. Stir gently with a spatula until just combined. Avoid overmixing, or your cookies may turn out tough.
Assembling and Baking the Cookies
Chill the dough next. Wrap it in plastic wrap and place it in the fridge for at least 30 minutes to an hour. Chilling helps with handling the dough and reduces spreading during baking.
While the dough chills, preheat your oven to 350°F (175°C). This ensures it’s hot and ready for the cookies.
Once chilled, take the dough out. Form tablespoon-sized balls and flatten each slightly in your palm. Place about a teaspoon of the chilled pumpkin filling in the center. Fold the edges of the dough around the filling, encasing it completely. Roll it into a smooth ball.
Arrange the stuffed cookie balls on a parchment-lined baking sheet. Leave about 2 inches of space between each. Bake for 10-12 minutes. The edges should be lightly golden, while the centers remain soft.
After baking, let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious pumpkin pie stuffed cookies!
Tips & Tricks
Key Baking Tips
To make perfect pumpkin pie stuffed cookies, keep these tips in mind:
– Avoid tough cookies by not overmixing. When you mix your wet and dry ingredients, stir just until they come together. Overmixing makes the cookies dense and chewy instead of soft and tender.
– Ensure cookies retain softness. Chilling the dough helps keep the cookies soft while baking. Once you bake them, do not overbake. The edges should be light golden, while the centers remain soft.
Presentation Tips
Your cookies deserve to look as good as they taste. Here are some ideas:
– Dusting with powdered sugar. After the cookies cool, sprinkle a light layer of powdered sugar on top. This adds a sweet touch and makes them look beautiful.
– Serving suggestions with ice cream. Pair your cookies with a scoop of vanilla ice cream. The warm cookie and cold ice cream create a delightful mix of flavors and textures. Enjoy this treat during fall or any time of year!
Variations
Flavor Variations
You can change the spices in the pumpkin filling to make it your own. Instead of just pumpkin pie spice, try adding ginger or allspice. These spices give a nice kick to the filling. If you love chocolate, you can mix in some chocolate chips. Dark chocolate or white chocolate both work well. This twist adds sweetness and richness to each bite.
Dietary Modifications
For those needing gluten-free options, you can swap the all-purpose flour for a gluten-free blend. Make sure it works well in cookies. This change keeps the cookies soft and tasty. If you’re looking for vegan adaptations, use plant-based butter instead of regular butter. You can replace the eggs with flaxseed meal mixed with water. This keeps the dough together without any animal products. Both options let everyone enjoy these cookies.
Storage Information
Best Practices for Storage
To keep your baked cookies fresh, store them in an airtight container. Line the container with parchment paper to avoid sticking. This helps maintain their soft texture. You can keep them at room temperature for up to five days.
If you want to save some cookie dough for later, freezing is a great option. Shape the dough into balls and place them on a baking sheet. Freeze them for about an hour until firm, then transfer to a zip-top bag. Keep the dough in the freezer for up to three months. When you’re ready to bake, you can bake them straight from the freezer. Just add a minute or two to the baking time.
Shelf Life
These cookies can stay fresh for about five days when stored properly. If you want to enjoy them longer, freezing is the best choice.
If you find your cookies have gone stale, don’t worry! You can revive them. Simply place a slice of bread in the container with the cookies. The cookies will absorb moisture from the bread and become soft again. This trick works great and brings back that fresh-baked taste!
FAQs
Common Questions about Pumpkin Pie Stuffed Cookies
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just cook and puree it first. Make sure to remove excess water. This keeps the cookie filling from being too runny.
How do I know when the cookies are done baking?
Look for lightly golden edges. The centers should still be soft. You can gently press on a cookie; it should spring back slightly.
Can these cookies be gluten-free?
Yes, you can make them gluten-free. Use a gluten-free flour blend. Check for a mix that works well in baking to keep the texture nice.
In this article, we covered how to make delicious pumpkin pie stuffed cookies. You learned about the key ingredients, step-by-step instructions, and tips for perfect cookies. We also explored variations and storage tips to keep your treats fresh.
Baking these cookies is fun and rewarding. Enjoy sharing them with friends and family. They will love these tasty delights. Remember, good cookies can bring joy to any occasion. Happy baking!
