Fall is party season for us, so I developed these Pumpkin Sugar Cookie Bites to share at all of our gatherings.
Have I mentioned lately how much I love the fall? The days and nights are cooler, the hours of sunlight are shorter, and the leaves are starting to turn.
And there’s football. Don’t forget about the football.
Luckily lots of our friends feel the same way about fall and there have been lots of fun parties to attend.
In addition to our football viewing parties, we were also invited to an Oktoberfest party a few weeks ago. It was outside a friend’s new horse farm on the perfect fall evening. We had German sausages, pretzels, and beer while the kids chased around the cats, fed the chickens, and played with the dogs.
The theme of the party was German food, it being Oktoberfest and all, but there aren’t many German recipes in my repertoire and I knew I was going to be at a party with experts. I figured that if I couldn’t bring something German, at least I could bring something fall themed. What’s more fall than pumpkin?
I made a sugar cookie dough and then added canned pumpkin (not pumpkin pie filling) and pumpkin pie spice. I wanted to bring something easy to pick up and eat, so I used a cookie scoop to fill compartments in a mini muffin pan, creating a two-bite cookie.
When they came out of the oven, I pressed a piece of candy corn in the top of each cookie. In retrospect this was pretty stupid, but I tried putting the candy corn on top of the cookie before baking and they just turned into a melted mess. Placing the candy corn on top after baking is definitely the way to go.
I hope you’re enjoying the fall as much as I am. If you’re going to a party soon, take along these Pumpkin Sugar Cookie Bites! They’ll please a crowd!
- ½ c unsalted butter, softened
- 1 c sugar
- 2 large eggs
- 1 t vanilla
- ¾ c canned pumpkin
- 2 c all-purpose flour
- ½ t salt
- ¼ t baking soda
- ¾ t pumpkin pie spice
- cooking spray
- ½ c candy corn
- Preheat the oven to 350 degrees.
- With a mixer, cream the butter and sugar.
- Add the eggs one by one and mix. Add the vanilla.
- In a small bowl, mix the flour, salt, baking soda, and pumpkin pie spice.
- Add the flour mixture and pumpkin into the batter alternately, mixing after each addition. The last addition should be flour.
- Spray a mini muffin pan with the cooking spray. Add a tablespoon of batter to each cup.
- After 12 - 14 minutes, remove the pans from the oven and cool slightly. Press a piece of candy corn into the top of each cookie.