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Pumpkin Pie Cookies Recipe

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4 from 2 reviews

  • Author: Sara
  • Total Time: 33 minutes
  • Yield: 14 cookies
  • Diet: Vegetarian

Description

These Pumpkin Pie Cookies offer a delightful twist on traditional pumpkin pie flavors, featuring a soft spiced cookie base filled with a creamy pumpkin puree center and topped with lightly sweetened whipped cream and a sprinkle of cinnamon. Perfect for fall gatherings or cozy dessert cravings, these cookies combine the comforting spices of pumpkin pie with a tender cookie texture for an irresistible treat.

Ingredients

Cookie Dough

  • ½ cup (113g) unsalted butter, at room temperature
  • ½ cup (110g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 ½ cups plus 1 tbsp (223g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon baking soda

Pumpkin Filling

  • ½ cup (120ml) pure pumpkin puree
  • ¼ cup (55g) packed light brown sugar
  • 1 large egg
  • 1 tbsp (15ml) evaporated milk or cream
  • 2 tbsp (18g) all-purpose flour
  • 1 tsp pumpkin pie spice (or homemade pumpkin pie spice blend)

Whipped Cream Topping

  • ½ cup (120ml) cold heavy cream (35% fat)
  • 1 tbsp powdered sugar
  • Ground cinnamon for sprinkling

Instructions

  1. Make the cookie dough: Combine the room temperature butter, brown sugar, and granulated sugar in a large bowl or stand mixer. Mix on medium speed with an electric hand mixer for 1-2 minutes until the mixture is pale and fluffy. Alternatively, cream by hand using a wide spatula.
  2. Add egg and vanilla: Scrape down the bowl’s sides and bottom, then add the egg and vanilla extract. Mix until fully combined and smooth.
  3. Combine dry ingredients: In a separate medium bowl, whisk together flour, baking powder, cinnamon, salt, and baking soda. Gradually fold this mixture into the butter mixture until just combined with no visible flour streaks. Shape the dough into an 11-inch log on a lightly floured surface, wrap tightly with plastic wrap or parchment, and refrigerate for 30 minutes.
  4. Shape the dough balls and create divots: Slice the chilled log into 14 equal portions. Roll each into a smooth ball between your palms. Place on parchment-lined baking sheets about 3 inches apart. Lightly flour a teaspoon measure and gently press it into the center of each dough ball to form a deep divot, reinforcing edges with fingertips and sealing any cracks. Chill the cookie sheet in the fridge for an additional 10-15 minutes.
  5. Preheat oven and prepare pans: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper for baking.
  6. Make the pumpkin filling: In a small bowl, whisk together pumpkin puree, brown sugar, egg, evaporated milk or cream, flour, and pumpkin pie spice until smooth and evenly blended. Refrigerate until ready to use.
  7. Fill and bake the cookies: Spoon about 2 teaspoons of pumpkin filling into the divot of each dough ball. Bake at 375°F for 3 minutes, then reduce heat to 350°F (175°C) and bake for 10 more minutes or until edges are golden and filling is set. Optionally, halfway through the 10-minute bake, pull cookies out to add a little more filling for a thicker center, then continue baking until done.
  8. Cool the cookies: Remove baking sheets from the oven and let cookies rest for 5 minutes. Transfer cookies to a wire rack to cool completely.
  9. Make whipped cream topping: Using an electric hand mixer, whip the cold heavy cream with powdered sugar until medium-stiff peaks form. Once cookies are cooled, pipe the whipped cream onto each cookie using a star tip. Finish with a light sprinkle of ground cinnamon.

Notes

  • Make sure all dairy ingredients like butter and eggs are at room temperature for better mixing and texture.
  • Chilling the dough log and then the shaped cookies helps maintain the cookies’ shape and develops flavor.
  • If you prefer a stronger pumpkin pie spice flavor, you can add a little extra spice to the pumpkin filling or sprinkle on top along with cinnamon.
  • The whipped cream topping is optional but adds a lovely creamy contrast to the spiced cookie and filling.
  • Store cookies in an airtight container in the refrigerator for up to 3 days. Add whipped cream topping just before serving for best results.
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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