Pumpkin Pie Cookies
These soft and chewy Pumpkin Pie Cookies bring all the cozy, spiced flavors of classic pumpkin pie into an easy handheld treat. Perfect for fall gatherings, quick family meals, or healthy meal plans for two. Enjoy them fresh from the oven or topped with a swirl of halal frosting for an extra special touch!
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup chopped pecans (optional)
- 1/2 cup white chocolate chips (optional)
- Halal whipped cream or halal frosting for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the egg, vanilla extract, and pumpkin puree. Mix until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing for best texture.
- Fold in pecans and white chocolate chips, if using.
- Drop tablespoon-sized scoops of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until edges are set and centers look slightly underdone.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optionally, top cooled cookies with halal whipped cream or frosting before serving.
Nutrition
Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gSodium: 90mgFiber: 1gSugar: 10g
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