Pumpkin Pie Cookies Recipe (2024)

FAQs

Why are my pumpkin cookies sticky after baking? ›

Pumpkin cookies can be sticky after baking due to the pumpkin puree's high moisture content. If pumpkin puree isn't drained slightly before mixing into the batter, the pumpkin puree can lead to more of a cakey texture than a cookie texture.

The oven rack may be too close to the top heating element in the oven. This can cause filling to 'skin' and crack as it bakes and to settle slightly when cooling and pull away from the crust. Another possible reason is over-baking. Try reducing cooking time by 5 to 10 minutes.

For better pumpkin pie, refrigerate the filling overnight

Any “sharp edges” disappear, and you're left with a smooth meld of complementary flavors.

On the flip side, leaving out most of the sugar creates a beautiful flavor profile. Using one-third of the amount of called-for sugar resulted in a more pumpkin-forward flavor. Though it didn't have much sugar in the batter, the pie still tasted somewhat sweet.

The first and easiest surefire way to prevent sticky tops on your baked goods is to ensure that they are completely cooled before closing them in an airtight container. When a baked item “cools down”, during this process there is an amount of moisture, or water, that is being released into the surrounding air.

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.

The short and easy answer: Yes, pumpkin pie needs to be stored in the refrigerator. The USDA advises that all "egg-rich pies" must be kept refrigerated after baking and cooling. Pumpkin pie falls into this category, along with custard, pecan, and meringue pies.

While not traditional or really necessary due to the time pumpkin custard takes to cook, you can avoid a 'soggy' bottomed pumpkin pie, by laying down some parchment paper in the shell, fill it with pie weights or old beans, wrapping the edges with foil then par baking the crust for 10-15 minutes at 425ºF.

If stored properly in an airtight container, open pumpkin pie filling can last for up to five days in the refrigerator.

If they are the same size and require the same oven temperature, then yes. If they will both fit on one shelf, then bake in the middle of the oven. Switch the pies about half way through baking. If you need to put them on separate shelves, arrange one slightly above middle oven and one slightly below middle oven.

Can I leave my pumpkin pie out all night? ›

Don't worry—you can leave your pumpkin pie out on the table while you linger over dessert. The FDA's official stance is that homemade pumpkin pie can sit out for up to two hours.

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.

If the center of the pie registers below 175°F, then stick it back into the oven and check on it every 5-10 minutes until baked through. If the custard in the center isn't done yet but the crust is starting to get crispy, you can protect it using a pie shield while it finishes baking.

pepo, your classic bright orange pumpkin, actually doesn't make for the best pie. With 90 percent water content and mostly hollow insides, true "pumpkin pie" can come out pretty bland and soupy. Squash is better in every way except, perhaps, appearance -- it's sweeter, fleshier and creamier.

Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making. Over proofing or fermenting the dough can also result in the gluten structure weakening causing sticky dough.

Part of the challenge of baking this iconic holiday dessert is determining how to tell if your pumpkin pie is done. You have to get it right: If it's underdone, you have raw crust and gooey filling; if it's overdone, you have a cracked top and rubbery texture.

Texture: Touch the surface of the cookies gently. They are likely not fully cooked if they feel excessively soft or doughy. Properly baked cookies should have a slightly firm texture on the outside. Spread: Raw or undercooked cookies may spread excessively during baking and have a flatter shape than desired.

If you let the cake cool before you roll it, then it will just break. If you roll while it's too hot, the powdered sugar will melt and it will be sticky.