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Pumpkin Pie Cookies

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  • Author: clara
  • Prep Time: 15 minutes
  • Chill Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Dessert, Cookies
  • Method: Baking

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

  1. In a large bowl, cream the butter and sugar together with a mixer until light and fluffy (about 2 minutes).
  2. Mix in the vanilla extract.
  3. Gradually add the flour and salt, mixing until a soft dough forms.
  4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

2. Make the Pumpkin Filling

  1. In a small bowl, mix the pumpkin purée, brown sugar, cinnamon, nutmeg, ginger, egg yolk, and vanilla extract until smooth.
  2. Set aside.

3. Assemble the Cookies

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Roll the dough into 1-inch balls and place them on the baking sheet.
  3. Use your thumb or the back of a spoon to gently press an indentation in the center of each cookie.
  4. Fill each indentation with about ½ teaspoon of the pumpkin filling.

4. Bake & Serve

  1. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
  2. Let cool on the baking sheet for a few minutes, then transfer to a wire rack.
  3. (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.

Find it online: https://recipe.ukfinda.com/pumpkin-pie-cookies/