Description
These Pumpkin Pie Cookies combine the cozy autumn flavor and smooth velvety texture of pumpkin pie filling with buttery, tender, soft, and chewy brown sugar spice cookies. Perfect as a Thanksgiving dessert, they are quicker to make and bake than a traditional pumpkin pie, offering a delightful handheld treat bursting with warm spices and creamy pumpkin filling.
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 teaspoon (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 Pie Filling:
- ½ cup (120ml) pure pumpkin puree
- ¼ cup (55g) packed light brown sugar
- 1 large egg
- 1 tablespoon (15ml) evaporated milk (or cream)
- 2 tablespoons (18g) all-purpose flour
- 1 teaspoon pumpkin pie spice
Whipped Cream Topping:
- ½ cup (120ml) cold heavy 35% whipping cream
- 1 tablespoon powdered sugar
- ground cinnamon for sprinkling
Instructions
- Make the cookie dough: Combine butter, brown sugar, and granulated sugar in a large bowl or stand mixer bowl. Mix on medium speed with an electric hand mixer for 1-2 minutes until pale and fluffy, or cream by hand with a spatula. Scrape down sides of the bowl, then add the egg and vanilla extract and mix until fully incorporated.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, cinnamon, salt, and baking soda until evenly combined. Gradually fold this mixture into the butter mixture until no flour streaks remain. Shape the dough into an 11-inch log on a very lightly floured surface, wrap tightly with plastic wrap or parchment, and refrigerate for 30 minutes.
- Prepare the filling: While the dough chills, whisk together pumpkin puree, brown sugar, egg, evaporated milk (or cream), flour, and pumpkin pie spice in a small bowl until smooth and evenly blended. Refrigerate until ready to use.
- Shape and chill dough balls: Slice chilled dough log into 14 equal portions. Roll each portion into a smooth ball between your palms and place on parchment-lined cookie sheets spaced 3 inches apart. Lightly flour the bottom of a teaspoon and press gently into the center of each ball to create a deep divot about ½ inch from the edges, using fingertips to smooth cracks. Chill the shaped cookies in the fridge for 10-15 minutes.
- Preheat oven and fill cookies: Preheat oven to 375°F (190°C). Pour about 2 teaspoons of pumpkin filling into the divot of each cookie so it’s level with the edges. Bake for 3 minutes at 375°F.
- Continue baking: Reduce oven temperature to 350°F (175°C) and bake for an additional 10 minutes or until edges are golden brown and filling is mostly set. Optionally, remove cookies halfway through this bake (after 5 minutes), add a little more filling to the centers for a thicker layer, then continue baking until filling is fully set.
- Cool down: Remove cookies from oven and let rest on baking sheet for 5 minutes before transferring carefully to a cooling rack to cool completely.
- Make whipped cream topping: In a chilled bowl, beat heavy cream with powdered sugar using an electric hand mixer until medium-stiff peaks form. Once cookies are fully cooled, pipe whipped cream decoratively on top of each cookie and dust with a sprinkle of ground cinnamon.
Notes
- Chilling the dough log and shaped cookies prevents spreading and helps maintain a deep well for filling.
- Optionally add extra filling halfway through baking for thicker pumpkin centers.
- Use parchment-lined baking sheets for easy cleanup and even baking.
- Allow cookies to cool completely before adding whipped cream to prevent it from melting.
- These cookies store well in an airtight container in the refrigerator for up to 3 days; best served at room temperature.
- You can substitute pumpkin pie spice with homemade blend of cinnamon, nutmeg, ginger, and cloves.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
