Description
These Pumpkin Pie Cookies capture the essence of fall with a buttery cookie base, spiced pumpkin filling, and delightful toppings. They are perfect for any autumn gathering or holiday treat.
Ingredients
Scale
- For the Cookie Dough:
- 2 1/2 cups (312g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup (113g) unsalted butter, room temperature
- 4 ounces (113g) cream cheese, room temperature
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- For the Pumpkin Filling:
- 1/2 cup (122g) canned pumpkin puree (not pie filling)
- 2 tablespoons (25g) brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
- Optional Toppings:
- Whipped cream or whipped topping
- Cinnamon sugar
- Icing drizzle or powdered sugar dusting
- Mini pie crust cutouts for decoration
Instructions
- Prepare the dough: In a bowl, whisk together flour, salt, and baking powder. In a separate bowl, beat the butter and cream cheese until smooth. Add sugar and beat until fluffy. Mix in the egg and vanilla. Slowly incorporate the flour mixture until just combined. Cover and chill the dough for at least 1 hour.
- Make the filling: In a small bowl, combine pumpkin puree with brown sugar, cinnamon, nutmeg, cloves, and salt. Mix until smooth and set aside.
- Shape and fill: Preheat oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to 1/8-inch thickness. Use your round cutter to cut out circles. Place half the rounds on a baking sheet lined with parchment. Spoon 1 teaspoon of pumpkin filling onto each round. Top with another dough circle, gently pressing edges to seal. Crimp with a fork if desired. Use a small knife to score or vent the tops.
- Bake: Bake for 14–16 minutes or until the cookies are lightly golden around the edges. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Decorate: Once cool, add a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of glaze.
Notes
- Always chill the dough before rolling for best results.
- Do not overfill cookies or they may leak.
- Use pure pumpkin puree, not pumpkin pie filling.
- Vent cookie tops to release steam and prevent sogginess.
- Store baked cookies in airtight container up to 3 days, or refrigerate up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
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