Delicious, Mouth Watering Pumpkin Pie Cookies!
Fall is officially here tomorrow and I can already recall the scent of baked apple and pumpkin pies in the oven that my grandmother would make. Funny how scent can recall a memory, eh?
Each year we have a family reunion at a rented hall and people I have never seen before (the extended family) bring delicious foods, gifts and grandmom greets us with her famous pies. Pumpkin piiiieeee. Yessss!
The truth is that I’m a little jealous of grandmom and her pies. I am left with little time to dedicate to making a crust from scratch or even dusting off the mixer. My two little children keep me so busy that I only make a homemade crust and filling once a year. (Please don’t tell grandmom that!)
But what I do have is time to quickly throw a few ingredients into a bowl and make magic. Imagine bottling up a creamy pumpkin pie into small bite size pieces. Imagine the warm scent of cinnamon and nutmeg filling the air. Oh, things are looking up, Grandmom!
These pumpkin pie cookies are the perfect reminder of her kitchen goodness …only smaller and in the shape of cookies not pie. I think she would still be proud. Wishing everyone a beautiful crisp fall!
Pumpkin Pie Cookies #SundaySupper, Bringing back pumpkin pie, in a bite size way!
- 1cup peanut butter(creamy)
- 1/2cup pumpkin
- 1/4cup maple syrup
- 1teaspoon ground cinnamon
- 1/2teaspoon nutmeg
- 1/4teaspoon salt
- 1/2teaspoon baking powder
- 1teaspoon vanilla extract
Preheat oven to 350 degrees. Prepare a baking pan with parchment paper or non-stick spray
Combine all ingredients in a bowl and mix well
Drop spoonfuls onto baking sheet and bake for 28-30 minutes until firm. Let rest.
Note: The pumpkin batter will stick straight up (imagine mohawk) when you put a spoonful down on the baking sheet. After a few minutes baking, press down with back of spatula and continue to bake.
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