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- 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! 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. 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. 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! 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. 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! {{image_4}} 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. 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. 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. 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! 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!

Pumpkin Pie Stuffed Cookies

Indulge in the flavors of fall with these delightful Pumpkin Pie Stuffed Cookies! These soft, chewy cookies are filled with a creamy pumpkin mixture, combining all your favorite autumn spices. Perfect for cozy gatherings or a sweet treat at home, this recipe is sure to impress. Discover the simple steps to create these delicious cookies and bring warmth to your kitchen. Click through to explore the full recipe and treat yourself!
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Ingredients
  

2 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 tablespoon pumpkin pie spice

1 cup unsalted butter, softened at room temperature

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup pumpkin purée (canned or fresh)

1 cup powdered sugar (for filling)

1 teaspoon ground cinnamon (for filling)

¼ teaspoon ground nutmeg (for filling)

Instructions
 

Prepare the Pumpkin Filling: In a small bowl, combine the pumpkin purée, powdered sugar, ground cinnamon, and ground nutmeg. Whisk together until the mixture is smooth and all ingredients are well blended. Cover and refrigerate the filling for about 30 minutes to firm it up, which will make it easier to use later.

    Make the Cookie Dough: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice until evenly combined. Set this dry mixture aside.

      Cream the Butter and Sugars: In a separate large bowl, use an electric mixer to cream the softened butter, granulated sugar, and packed brown sugar on medium speed until the mixture is light and fluffy, about 3-5 minutes.

        Incorporate Eggs and Vanilla: Add the eggs to the butter mixture one at a time, beating well after each addition. Then, stir in the pure vanilla extract until everything is fully incorporated.

          Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the bowl with the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Make sure not to overmix, or the cookies may turn out tough.

            Chill the Dough: Wrap the cookie dough in plastic wrap and place it in the refrigerator. Chill for at least 30 minutes to an hour; this helps in handling the dough and reduces spreading during baking.

              Preheat the Oven: While the dough is chilling, preheat your oven to 350°F (175°C) so it's ready for the cookies.

                Assemble the Cookies: After chilling, remove the dough from the refrigerator. Take a tablespoon-sized ball of cookie dough and flatten it slightly in your palm. Place about a teaspoon of the chilled pumpkin filling in the center, then fold the edges of the dough around the filling, ensuring it is completely encased. Gently roll it into a smooth ball.

                  Bake the Cookies: Arrange the stuffed cookie balls on a parchment-lined baking sheet, leaving about 2 inches of space between each. Bake for 10-12 minutes, or until the edges are lightly golden, but the centers remain soft.

                    Cool and Serve: After baking, let the cookies cool on the baking sheet for 5 minutes. Carefully transfer them to a wire rack to cool completely.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 24 cookies

                        - Presentation Tips: For an extra festive touch, dust the cooled cookies lightly with powdered sugar or drizzle a simple icing made from powdered sugar and milk. Pair them with a scoop of vanilla ice cream for a deliciously indulgent dessert experience!