Pumpkin Spice Cookie Fries
These pumpkin spice cookie fries are the most fun and delicious fall treat! Easy to make and perfect for dipping in a sweet cream cheese frosting sauce.
- Prep Time: 18
- Idle Time: 45
- Cook Time: 14
- Total Time: 1 hour 17 minutes
- Yield: 21-24 pumpkin spice cookie fries 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Instructions
- Start by putting the pumpkin puree on a sheet of paper towel to soak up some of the liquid.
- Place the butter and both sugars in the mixing bowl. Use the paddle attachment to mix them together until they are combined, light and fluffy. About 4 minutes.
- Next add the pumpkin puree and mix. Followed by the egg and Vanilla extract or paste. Mix again until combined. About 1 minute.
- In a separate bowl mix the flour, salt, baking powder and pumpkin pie spice using a whisk.
- Pour half the dry ingredients into the wet ingredients and mix. Then add the rest of the dry mix into the mixing bowl and continue mixing until the dough forms and is no longer touching the sides of the bowl. If the dough is still very wet add 2 tablespoons of flour help bring the dough together.
- Lay out two sheets of parchment paper, put the dough in between the sheets, and use a rolling pin to roll out the cookie dough to 1/4 inch thickness. Optional: Put the flat dough in the fridge for 15 minutes. It will help the dough keep its shape when you are using the cutter.
- Use the crinkle cutter to cut across the dough horizontally at the height you want the cookie to be. Mine are 4 inches long.
- Next using the crinkle cutter, cut each fry individually by pressing a vertical line into the dough below the horizontal crinkled line. Make the fries your desired thickness, mine are a little over half an inch thick. Repeat this step for the dough above the crinkle line.
- Line the baking sheet with parchment paper or a baking mat. Carefully place the fries on the baking sheet about a half inch apart.
- Put the baking sheet in the freezer for 30 minutes. Preheat the oven to 350 degrees.
- Bake the cookies for 13- 14 minutes. Do Not exceed 15 minutes otherwise the cookies will be too hard.
- Allow the cookies to cool for 5 minutes
- Mix together 1 teaspoon of granulated sugar and 1 teaspoon of pumpkin pie spice and put it on a plate.
- Melt the tablespoon of butter and using a pastry brush, brush the pumpkin fries with the melted butter. Immediately dip each fry in the sugar mixture.
- Serve and Enjoy!
Notes
- These Pumpkin spice cookie fries cookies are best eaten fresh, but they can be stored in air tight container in a cool dry place for 2-3 days. You can also store them in the freezer for two weeks. Just leave them in the container to come to room temperature before opening the container.
- You do not have do the last step of adding the sugar mixture on top of the cookie fries the pumpkin cookie fries are still very delicious plain.
- These cookie fries can be enjoyed with lots of different toppings or dips such as buttercream, cream cheese, caramel or powdered sugar.