Pumpkin Spice Cookie Fries

There are some recipes that start with a very serious plan, and then there are recipes that happen because you look at something and think, “Wait… what if I made that into a cookie?”

That is pretty much how I feel about these Pumpkin Spice Cookie Fries.

I love taking familiar foods and turning them into something completely different, and cookie fries are just fun. They look like little French fries, but instead of potatoes, you get soft, buttery pumpkin spice cookies with a sweet coating on the outside. And yes, you can absolutely dip them into something. In fact, I highly recommend it.

These are the kind of cookies that make people do a double take when you put them on the table. They look like fries at first glance, but once someone picks one up, they quickly realize they’re holding a pumpkin spice cookie. 

Make these fun Pumpkin Spice Cookie Fries with buttery pumpkin cookie dough, pumpkin pie spice, and a sweet cinnamon sugar style coating. Perfect for fall!

More Festive Recipes:

• Autumn Tree Chocolate Bark
• Peach Crisp Crumble Donuts Recipe

What Are Pumpkin Spice Cookie Fries?

Pumpkin Spice Cookie Fries are made from a pumpkin infused cookie dough that’s flavored with pumpkin pie spice. The dough is rolled out, cut into long crinkle-edged pieces, baked, brushed with melted butter, and finished with a pumpkin spice sugar mixture. The dough starts smelling like fall pretty quickly.The crinkle cutter is what really sells the whole idea.

Instead of simply cutting the dough into strips, the crinkle edge gives the cookies those little ridges you normally associate with crinkle-cut fries. Once they’re baked and coated in the pumpkin spice sugar, they look surprisingly convincing.

They’re also a little different from a traditional soft pumpkin cookie. 

Yield: 21-24 Cookies

Equipment:

• Standing or Electric mixer 
• Mixing Bowl 
• Measuring Spoons 
• Measuring Cups 
• Whisk 
• Parchment Paper 
• Baking Sheet
• Crinkle Cutter
• Pastry Brush

Timings:

• Prep/Cook time:34 minutes
• Idle time: 45 minutes
• Total time: 1 hour 17 minutes

Ingredients:

How to Make Autumn Leaves Chocolate Bark

Follow the instructions below carefully for the best results.

Instructions:

Creating the Base:

• After draining the Pumpkin puree (see TMI TIPs) Cream the butter with the granulated and brown sugar, give it a few minutes to become light and fluffy. This is one of those steps where it’s worth slowing down instead of rushing through it.
• Add the pumpkin, egg, and vanilla in and mix it. Mix tthe flour, pumpkin pie spice, salt, and baking powder in separate bowl. Then pour it into the wet ingredients and mix everything together. Again If your dough still seems too wet after mixing, add a couple(1-3) of tablespoons of flour. 
• Once your dough is ready, place it between two sheets of parchment paper and roll it out to about ¼-inch thick. I like rolling the dough between parchment because it keeps things cleaner and makes it much easier to transfer or chill the dough if necessary.
• If your dough feels a little soft, you can place the rolled dough in the refrigerator for about 15 minutes. This isn’t absolutely necessary, but it can make cutting the fries much easier.
  

Brining the trees to Life:

• Use your crinkle cutter to create one long horizontal cut across the dough. This will give you the top and bottom edge of your cookie fries. I made mine about 4 inches long, but you can make yours shorter or longer depending on the look you’re going for.
• Then cut individual fries vertically underneath the first crinkle line. Mine are a little over ½ inch wide, but you don’t have to make them exactly the same size.
• Repeat the process with the dough above the first cut until you’ve used as much of the dough as possible.
• Carefully transfer the cookie fries to a parchment-lined baking sheet, leaving about ½ inch between each one.
• Before they go into the oven, I like to freeze the baking sheet for about 30 minutes. This helps the cookies hold onto their shape while they bake.
• While the cookies are chilling, preheat your oven to 350°F. Bake the fries for 13 to 14 minutes. Keep an eye on them because you really don’t want to go much past 15 minutes. These cookies are meant to have a nice bite without becoming overly hard.
• Once they’re out of the oven, let them cool on the baking sheet for about five minutes.

The Pumpkin Spice Sugar Topping

You could absolutely stop right there… But if you want to take them a step further, this is where the fun happens.

Mix one teaspoon of granulated sugar with one teaspoon of pumpkin pie spice and spread the mixture onto a plate.

Melt one tablespoon of butter and use a pastry brush to lightly coat each cookie fry. While the butter is still fresh, dip the cookie into the pumpkin spice sugar. The butter helps the sugar mixture stick to the outside, giving the cookies a little extra sweetness and a pretty finish.

Things I Learned Making These TIPs for Baking:

Pumpkin Puree: The pumpkin puree is one of the ingredients you’ll want to pay attention to before you even start mixing the dough.

Pumpkin puree contains quite a bit of moisture, and too much moisture can make your cookie dough softer and harder to work with. I like to put the pumpkin puree on a sheet of paper towel for a few minutes before adding it to the bowl. The paper towel absorbs some of that extra liquid without requiring any complicated steps.

It’s a small thing, but it makes working with the dough much easier.

Check your Dough: If your dough still seems too wet after mixing, add a couple of tablespoons of flour. You don’t want a stiff dough, but you also don’t want something that’s sticking all over your hands and parchment paper.

 Oven Temp: Since these are rolled and cut thinner, you want to pay attention to the baking time. I found that 13 to 14 minutes is plenty.

Make It Your Own

This is where you can really have some fun. Think of these cookies the same way you would think about regular fries: they’re meant for dipping!

Try them with vanilla or pumpkin buttercream, cream cheese frosting, caramel sauce, or even a simple powdered sugar glaze.

A maple-flavored dip would also be really good with the pumpkin spice flavor.

And if you’re making these for a party, you could put several small bowls of different dips alongside the cookie fries and let everyone choose their favorite. Of course, you don’t need a dip at all. They’re delicious straight from the plate with that little coating of pumpkin spice sugar.

Storage

These cookies are best when they’re fresh, If you have leftovers, place them in an airtight container and keep them in a cool, dry place for two to three days. You can also freeze the cookies for up to two weeks. When you’re ready to eat them, let the container come to room temperature before opening it. This helps prevent condensation from forming inside the container.

If you’re making these ahead for an event, I’d personally save the butter and sugar topping for as close to serving time as possible.

Enjoy!

I think what I like most about these Pumpkin Spice Cookie Fries is they are cookies pretending to be fries. They’re pumpkin spice pretending to be a snack you might order with a burger. And somehow, it works.

Whether you make them for a Halloween party, a fall get together, a movie night, or just because you wanted to try something a little different, they’re a fun way to play around with a classic seasonal flavor.

And don’t feel like you have to make them exactly like mine. Make the fries thicker, make them smaller, skip the sugar topping, or put out a bowl of caramel for dipping. That’s the beauty of a recipe like this you can make it your own.

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