Description
Treat yourself to Pumpkin Delight Cookies! With a blend of pumpkin, spices, and a warm filling, these cookies are easy to make and perfect for sharing with loved ones during the fall season.
Ingredients
Scale
- 15 oz canned pure pumpkin
- 1 1/2 cups sugar
- 2 tsp pumpkin pie spice
- 2 tsp cinnamon
- 1 tsp cornstarch
- 3/4 cup apple juice
- 12 tbsp butter, melted
- 1 cup sugar
- 1/4 cup molasses
- 1 egg
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 3 cups flour
Instructions
- In a medium saucepan, combine the pumpkin purée, 1½ cups of sugar, pumpkin pie spice, and cinnamon; whisk until blended.
- In a small bowl, dissolve cornstarch in apple juice, then add to the saucepan. Cook over medium heat, stirring occasionally until gently boiling. Lower heat and simmer for 10 minutes before cooling completely.
- In a large mixing bowl, beat melted butter with 1 cup sugar until thickened. Mix in molasses and egg until smooth.
- Stir in baking soda, cinnamon, pumpkin pie spice, salt, and flour; mix until a soft dough forms. If sticky, adjust with extra flour.
- Chill the dough covered in the fridge for 30 minutes, then preheat the oven to 350°F. Roll out to ¼ inch thick and cut with a pumpkin-shaped cutter.
- Create faces on half of the cookies using a sharp knife for eyes and a mouth.
- Spoon pumpkin filling onto the bottom cookie with no face, then top with another cookie, pressing edges to seal.
- Bake cookies on a parchment-lined sheet for 10-13 minutes. Cool on the baking sheet before transferring to a cooling rack.
Notes
Ensure the pumpkin filling has cooled completely before assembling the cookies to prevent sogginess.
For a fun variation, you can use different cookie cutters for shapes during the holiday season.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg