Can I use fresh pumpkin instead of canned?

Oh absolutely! I've done it both ways. Fresh pumpkin needs to be roasted first until super soft, then pureed until perfectly smooth. Just make sure to drain it well - fresh pumpkin has more water than canned. My trick? Spread the puree on a towel for 10 minutes to soak up extra moisture.

How do I make these gluten-free?

Easy peasy! Swap the all-purpose flour for a 1:1 gluten-free baking blend. I promise these will still be light and fluffy. My niece has celiac, and we fool everyone at Thanksgiving with our gluten-free version - they disappear just as fast as the regular ones!

What frosting alternatives work besides cream cheese?

If cream cheese isn't your thing (or you're out), try cinnamon whipped cream for a lighter touch. Melted white chocolate with a dash of pumpkin pie spice makes a delicious drizzle too. Honestly? They're amazing plain if you want to skip the topping entirely.

Can I freeze the baked cookies?

You bet! These pumpkin pie cookies freeze like dream. Just make sure to cool them completely first, then layer between parchment in an airtight container. They'll stay perfect for up to 3 months - perfect for meal planning ahead of that holiday rush.

How do I keep them soft?

The pumpkin puree keeps them moist naturally - just store them in an airtight container with a slice of bread. The bread gets stale while the cookies stay soft! Works like magic every time.

Irresistible Pumpkin Pie Cookies with 5 Secret Spices

Pumpkin Pie Cookies

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Soft sugar cookies with pumpkin pie flavor, perfect for Thanksgiving cookie trays.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 12 min
Total Time: 27 min
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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1 cup pumpkin puree
2 cups all-purpose flour
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1 egg
1 tsp vanilla extract
1 tsp pumpkin pie spice
1/2 tsp baking soda
1/4 tsp salt

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, cream butter and sugar until smooth.
Add egg, vanilla, and pumpkin puree. Mix well.
In another bowl, whisk flour, pumpkin pie spice, baking soda, and salt.
Gradually mix dry ingredients into wet ingredients.
Scoop dough onto baking sheet, spacing 2 inches apart.
Bake for 10-12 minutes until edges are firm.
Cool on wire rack before frosting.

Notes

For cream cheese frosting, mix 4 oz softened cream cheese, 1/4 cup butter, 1 cup powdered sugar, and 1 tsp vanilla.
Store in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 8g
Sodium: 60mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg

Find it online: https://kitchenuser.net/pumpkin-pie-cookies-recipe/