Pumpkin pie is a delicious autumn treat. It is sweet, satisfying and nutritious. Of course, sometimes we can become a little overeager and make a little bit too much filling. Before you toss that leftover pumpkin pie filling, you should consider making these scrumptious cookies.

Ingredients:

  • Leftover pumpkin pie filling
  • Flour
  • Sugar
  • 1 tsp baking powder

Instructions:

  • The amount of each ingredient required will depend on how much leftover pumpkin pie filling you have.
  • Start by adding the baking powder to the filling.
  • Next, add two heaped tablespoons of flour and one heaped tablespoon of sugar.
  • Stir well and check the consistency.
  • If it is not yet the right cookie dough consistency, you need to add more flour and sugar at the ratio mentioned above.
  • You still want to be able to spoon the mixture onto your baking sheet so you don’t want it so thick that it needs to be rolled.
  • Preheat the oven to 300 degrees Fahrenheit. You can always wait until your pie is baked before placing your cookies in the already hot oven.
  • Spoon the dough onto the lined baking sheet and, when your oven is ready, bake for 15 minutes.
  • Remove from the oven and sprinkle some sugar on top and bake for another 5 minutes.
  • Remove from the oven and allow to cool before you tuck in.

These leftover pumpkin pie filling cookies are just what you need to keep anyone from nibbling on your pie before dessert time arrives. They are perfect for curbing those cravings. Especially if you have younger family members who simply cannot help themselves. If you like, you can top them with a dash of whipped cream to give them an even creamier just like a pumpkin pie topped with cream.