Pumpkin Pie Cookies Recipe (2024)

FAQs

What happens if you forget to add sugar to pumpkin pie? ›

If you forgot to add sugar to the pumpkin pie filling (from scratch) is it still going to turn out okay? It will not be very sweet. So offset the blah with a salted caramel glaze or a sweet cream topping or even a butterscotch layer of pudding. Put together a nutty streusel topping with maple syrup or brown sugar.

There are a few possible reasons why your pumpkin cookies are sticky after baking. One reason could be that you added too much moisture to the dough. This could be from using too much pumpkin puree, adding too much butter, or adding too much liquid sweetener.

BAKE 14 to 18 minutes or until edges are light golden brown. COOL 3 minutes; remove from cookie sheet.

Refrigeration is the secret to a more flavorsome pie

As your bowl of pumpkin pie filling sits in the fridge overnight, it allows time for the spices to undergo blooming.

Pies with too much evaporated milk formed blisters on top.

Though the interior of the filling had a great, creamy texture. The flavor was ever-so-slightly muted and had a hint of milkiness to it.

During my testing of pumpkin pies, I tried lots of different milk options – heavy whipping cream, regular milk (I used 2% in my testing), sweetened condensed milk and evaporated milk. Ultimately, I found heavy whipping cream to be the best. It produced the creamiest pie in my opinion.

A post on O Chef discusses the chemical reaction that turned my cookies green: All plants contain chlorogenic acid, mostly in the stems and leaves, but sunflowers also have it in the seeds. A spokeswoman for Red River Commodities says that SunButter does indeed turn cookies and other baked products green as they cool.

As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).

Often times adding pumpkin to cookie recipes will make them soft and cakey due to the added moisture that it carries. This recipe is designed to make CHEWY cookies by eliminating the moisture in the butter and using a single egg yolk instead of the whole egg.

Bake at 375 degrees F until golden and tender, 12 to 15 minutes. For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes. For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar.

How can you tell when a pumpkin pie is fully baked? ›

If the pie jiggles (but doesn't wiggle), then it's done. You should also see that the filling has darkened and the texture of the pie should be a bit puffed up from when you put it in the oven. If you're still uncertain, stick a knife (or a toothpick) in the center and see if it comes out clean.

My cookies was underdone / under baked after a bake for about 7-8 minutes. To save these cookies, I let them completely cool, and then bake them again in 160 degrees C for about 5 minutes, and then leave it in the oven after I turn it off. The remaining trapped heat in the oven will continue to cook the cookies.

But if you sigh in disappointment when your first bite reveals a bottom crust that's pale and pasty rather than golden brown, try this: Prebake your crust before adding the pumpkin pie filling. Contrary to what you might think, baking the crust again once you've added its filling won't cause it to burn or toughen up.

Often, blind-baking solves this problem. If you're making a single crust custard-filled pie, like a pumpkin pie, bake the pie dough first before adding filling to allow some of the moisture in the crust to evaporate. You can also totally blind-bake fruit pies.

FDA says to leave pumpkin pie out no more then 2 hours and then put it in the refrigerator. It's a good idea to cover it up also.

for pumpkin pie when the filling still ripples in the center. the pie is underbaked and the filling won't completely set up. when the center of the pie wobble slightly it will continue to bake.

The egg proteins in pumpkin pie filling form a loose net that traps moisture. As the egg proteins are heated, they begin to contract. Cook them hot enough, and they'll contract so much that they separate from each other into curds, giving your pie filling that grainy, wet texture.

Why this happens: The pie was underbaked, or the oven temperature wasn't high enough. This is another problem that can occur when you haven't baked a pumpkin pie long enough, or if the oven temperature wasn't high enough.

Used too much liquid, not enough egg or depending on the recipe, not enough thickener like flour or starch. Used fresh pumpkin instead of canned pumpkin. Docked the pie crust. Put it in the refrigerator before it was completely cooled.