Pumpkin Pie Cookies, a delicious twist on a fall favorite! These cookies blend the rich, spiced flavors of traditional pumpkin pie with the delightful texture of a cookie, making them a perfect addition to any autumn dessert table.
I love how versatile pumpkin pie cookies can be, whether you’re baking them for a family gathering or just satisfying a personal craving. With a soft and buttery texture, these cookies can be filled with a classic pumpkin pie filling or topped with creamy frosting, offering a delightful twist on the beloved dessert.
Why You Are Going to Love These Cookies
Texture plays a key role. They are soft and chewy on the inside while having a slight crisp outside. This contrast makes each bite enjoyable.
The ease of preparation also adds to their appeal. With simple ingredients such as butter, sugar, and pumpkin, I can whip these up without much hassle. Most recipes take under 30 minutes from start to finish, making them a quick treat.
I appreciate the versatility of these cookies. They make a wonderful addition to fall gatherings, holiday parties, or just a cozy night at home. Plus, they’re easily customizable; I can add chocolate chips or nuts to suit my taste.
More Fall Cookie Recipe to Try!
Ingredients
Cookie Batter
- 1/2 cup unsalted butter, browned
- 1 cup brown sugar
- 1/2 cup white granulated sugar
- 1 ½ teaspoon vanilla extract
- 2 eggs
- 3 cups all purpose flour
- 1 ½ teaspoon baking soda
- 1/2 teaspoons baking powder
- 2 teaspoons pumpkin spice
Pumpkin Pie Filling
- 2/3 cup pumpkin puree
- 1 egg
- 1/4 cup brown sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 teaspoons cornstarch
- 1/2 teaspoon pumpkin spice
Topping
- Whipped Cream
- Pumpkin Pie Spice
How To Make Pumpkin Pie Cookies
Begin by preheating your oven to 350 degrees Fahrenheit. While the oven heats up, prepare a baking sheet by lining it with parchment paper, then set it aside.
Mixing the Dough. In a large mixing bowl, start by adding the browned butter. Once it’s in, whisk in both the white and brown sugars, making sure to mix until everything is fully combined. Next, crack in both eggs and add the vanilla extract. Whisk the mixture until it’s smooth and creamy.
Incorporate Dry Ingredients. Now, it’s time to add the dry ingredients. Pour in the flour, baking soda, baking powder, salt, and pumpkin spice seasoning. Use a rubber spatula to gently fold everything together until you have a thick, cohesive dough.
Shape the Dough. Using a 2-inch cookie scooper, scoop out balls of the dough and place them onto the prepared baking sheet. Make sure to space each dough ball about 2 inches apart to allow for spreading during baking. Create a deep well in the center of each dough ball by pressing down gently with your thumb or the back of a spoon. This will be the spot for the pumpkin pie filling.
Chill the Dough. Once you’ve made wells in all the dough balls, transfer the baking sheet to the freezer and let the dough chill for 10 minutes.
Prepare the Pumpkin Pie Filling. While the dough is chilling, you can whip up the pumpkin pie filling. In a smaller mixing bowl, combine the pumpkin puree, egg, brown sugar, vanilla extract, and milk. Whisk these ingredients together until the mixture is smooth. Then, add the cornstarch and pumpkin spice, whisking again until everything is well combined.
Fill the Cookies After the dough balls have had time to firm up in the freezer, take them out and fill each well with the pumpkin pie filling, right up to the top.
Bake the cookies in your preheated oven for about 12 minutes, or until they’ve spread out and the edges are golden brown.
Add Finishing Touches. Allow the cookies to cool for about 5 minutes before adding a dollop of whipped cream on top of each one. Enjoy!
Storing and Serving Suggestions
These pumpkin pie cookies can be stored at room temperature for up to two days if placed in an airtight container. This helps maintain their softness and flavor.
For longer storage, I prefer to refrigerate them. In the fridge, they can last up to one week. Ensure they are in an airtight container to prevent them from drying out or absorbing odors.
If I want to keep them for an extended period, freezing is a great option. I place the cookies in a freezer-safe bag or container. They stay fresh for up to three months. When I’m ready to enjoy them, I simply thaw them in the refrigerator overnight.
I often make these cookies ahead of time. The dough can be prepared and refrigerated for up to 48 hours before baking, which is convenient for busy days. Alternatively, I can freeze the dough for future baking.
Frequently Asked Questions
How can I make pumpkin pie cookies with a simple recipe?
To create pumpkin pie cookies with a straightforward approach, I usually combine canned pumpkin puree, brown sugar, and spices like cinnamon in a mixing bowl. Next, I incorporate flour and leavening agents, then portion the dough onto a baking sheet and bake until golden.
What toppings are recommended for pumpkin pie cookies?
For enhancing pumpkin pie cookies, I like to consider options such as a light dusting of powdered sugar or a drizzle of cream cheese frosting. Chopped nuts or a sprinkle of caramel sauce can also elevate the flavor and texture.
Why is pumpkin puree preferred over pumpkin pie filling in baking cookies?
Using pumpkin puree is preferred because it contains only pure pumpkin without added sugars and spices. This allows for better control over the sweetness and flavor profile in my cookies, ensuring they are tailored to personal taste.
How does adding pumpkin to cookie recipes affect the baking process?
Incorporating pumpkin into cookie recipes can increase moisture, leading to a denser, softer texture. The additional moisture may also require slight adjustments in baking time, so I keep a close eye on them to avoid overbaking.
Pumpkin Pie Cookies Recipe
These pumpkin pie cookies are buttery, soft and chewy on the inside while having a slight crisp outside.with a creamy pumpkin pie filling! They have a dollop of fluffy whipped cream on top
15
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Ingredients
- Cookie Batter
1/2 cup 1/2 unsalted butter, browned
1 cup 1 brown sugar
1/2 cup 1/2 white granulated sugar
1 1/2 tsp 1 1/2 vanilla extract
2 large 2 eggs, at room temperature
3 cups 3 all purpose flour
1 1/2 tsp 1 1/2 baking soda
1/2 tsp 1/2 baking powder
1/4 tsp 1/4 salt
2 tsp 2 pumpkin spice
- Pumpkin Pie Filling
2/3 cup 2/3 pumpkin puree
1 large 1 egg, at room temperature
1/4 cup 1/4 brown sugar
2 tbsp 2 milk
1 tsp 1 vanilla extract
2 tsp 2 cornstarch
1/2 tsp 1/2 pumpkin spice
- Topping
Whipped Cream
Pumpkin Pie Spice
Directions
- Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet (9×13 )with parchment paper and set aside.
- In a large mixing bowl, add the browned butter. Whisk in the white and brown sugars, mixing until combined.
- Then crack in both eggs, along with adding the vanilla extract. Whisk together until smooth.
- Pour in all the dry ingredients of flour, baking soda, powder, salt, and pumpkin spice seasoning. Use a rubber spatula to fold the batter together until a thick dough forms.
- Use a 2 inch scooper to make balls off the cinnamon dough and transfer to the prepared baking sheet. Place each dough ball about 2 inches apart from each other.
- Press a deep well into the center of each dough ball created space to pour the pumpkin pie filling in the center.
- Once all cookies have wells, place the pan of cookie dough balls in the freezer for 10 minutes.
- Whip up the pumpkin pie filling. In a separate smaller bowl, add the pumpkin puree, egg, brown sugar, vanilla extract and milk.
- Whisk together until smooth. Then add in the cornstarch and pumpkin spice, mixing again until combined.
- After the dough balls have slightly frozen, pour the pumpkin pie filling into each well, filling to the top.
- Bake these cookies in the oven for 12 minutes or until the cookies have spread and the edges of the cookies are golden brown.
- Let the cookies cool for 5 minutes before finishing with a dollop of whipped cream on each cookie.