Description
These pumpkin pie cookies combine all the cozy flavors of pumpkin pie in a bite-sized treat! With a buttery crust and a spiced pumpkin filling, they’re perfect for fall gatherings, Thanksgiving, or a sweet autumn snack.
Ingredients
Units
Scale
For the Cookie Dough (Crust)
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/4 teaspoon salt
For the Pumpkin Filling
- 1/2 cup (120 g) pumpkin purée (not pumpkin pie filling)
- 1/4 cup (50 g) brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 egg yolk
- 1/2 teaspoon vanilla extract
For Garnish (Optional)
- Whipped cream or cream cheese frosting
- A sprinkle of cinnamon or nutmeg
Instructions
1. Prepare the Cookie Dough
- In a large bowl, cream the butter and sugar together with a mixer until light and fluffy (about 2 minutes).
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
2. Make the Pumpkin Filling
- In a small bowl, mix the pumpkin purée, brown sugar, cinnamon, nutmeg, ginger, egg yolk, and vanilla extract until smooth.
- Set aside.
3. Assemble the Cookies
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and place them on the baking sheet.
- Use your thumb or the back of a spoon to gently press an indentation in the center of each cookie.
- Fill each indentation with about ½ teaspoon of the pumpkin filling.
4. Bake & Serve
- Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack.
- (Optional) Top with a small dollop of whipped cream or cream cheese frosting and a sprinkle of cinnamon before serving.
Notes
✔ Want extra crunch? Add a sprinkle of chopped pecans or walnuts on top before baking.
✔ Love caramel? Drizzle with caramel sauce for an extra indulgent touch.
✔ Storing: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.