These Leftover Pumpkin Pie Cookies Might Be Better Than Pumpkin Pie….

These Leftover Pumpkin Pie Cookies Might Be Better Than Pumpkin Pie….

by abracashaba
Jump to Recipe

If you don’t know by now, I love re-purposing my leftovers.

I ended up with basically a whole Costco Pumpkin Pie and I was determined to come up with new ways to use it. I hate wasting food so I get so creative turning leftovers into something unrecognizable.

One of the recipes I came up with was a Pumpkin Pie cookie and it came out amazing! Seriously, this became an instant classic. My husband basically ate the whole batch.

Brown butter. White chocolate chips. Pecans. Pumpkin pie ribbons.

I cannot stress enough, you NEED to make these. I think it would be a good idea to hide a couple slices of pumpkin pie at Thanksgiving so you can make these! Just in case.

Let me know in the comments if you are going to try this! Enjoy!

White Chocolate Pumpkin Pie Cookies

Use leftover pumpkin pie to make these amazing cookies, you might like it better than the pumpkin pie itself!
By:
Ingredients
  • 2 1/4 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup of butter, browned
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 cup white chocolate chips
  • 1/2 cup chopped pecans
  • 1 cup of leftover pumpkin pie
Directions
Step 1
Add butter to a small pot and let melt on medium high heat until it starts to brown. The foam will turn a nutty colour. Remove from the heat and let sit for 20 minutes.
Step 2
In a medium bowl whisk the flour, baking powder, baking soda and salt, set aside.
Step 3
In a large bowl, add the two sugars and the browned butter. Beat together for 15 seconds. Add the vanilla and 1 egg at a time. Mix until fully incorporated.
Step 4
Add half of the dry mixture to the wet mixture and beat until fully mixed. Add the second half and beat again. Stop beating as soon as the batter comes together.
Step 5
With a rubber spatula, fold in the white chocolate chips and the pecans.
Step 6
Add the pumpkin pie and very gently fold and cut into the batter. You want the pie filling to just streak through the batter, like ribbons. Do not over mix.
Step 7
Use a medium cookie scoop and scoop onto a parchment lined pan.
Step 8
Pop in the freezer for 15-20 minutes to cool the dough so it won’t spread too much in the oven.
Step 9
Bake at 375 degrees for 11-12 minutes. Space the cookies 2 inches apart on a parchment lined baking sheet.
Step 10
Place on a cooling rack for 15 minutes before eating. Enjoy!