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Discover the Joy of Making Pumpkin Pie Cookies Today!

Pumpkin Pie Cookies 8 Steps Easy Delicious
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Delightful Pumpkin Pie Cookies: A Fall Favorite

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoon vanilla extract
  • 2 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup canned pumpkin puree
  • 1/3 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • 1/4 cup cream cheese, softened
  • 2 tablespoon heavy cream
  • 1/2 teaspoon vanilla extract

Instructions

1. Preheat the Oven: Preheat your oven to 350°F and line baking sheets with parchment paper.

2. Make the Cookie Dough: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until the mixture is smooth.

3. Add the Dry Ingredients: Gradually mix in the flour and salt until a soft dough forms.

4. Shape the Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheets. Gently flatten each ball with your thumb or the back of a spoon to create an indent in the center.

5. Bake the Cookies: Bake the cookies for 10–12 minutes, or until the edges are lightly golden. Allow them to cool completely on a wire rack.

6. Prepare the Pumpkin Filling: In a medium bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, cream cheese, heavy cream, and vanilla until the mixture is smooth and creamy.

7. Assemble the Cookies: Spoon or pipe the pumpkin filling into the center of each cooled cookie.

8. Add the Topping: Top each filled cookie with a dollop of whipped cream and a light sprinkle of cinnamon or nutmeg.

9. Chill and Serve: Refrigerate the cookies for about 30 minutes to allow the filling to set before serving.

Notes

Use high-quality, fresh butter and cream cheese for the best flavor and texture. Opt for pure pumpkin puree rather than pie filling, which can be too sweet.

Take the time to cream the butter and sugar together until light and fluffy, as this helps create a tender, melt-in-your-mouth cookie base.

Be careful not to overmix the dough, as this can result in tough cookies. The dough should be soft and pliable, but not too sticky.

Store the filled Pumpkin Pie Cookies in an airtight container in the refrigerator for up to 5 days. The unfilled cookie bases can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin, cookies, fall, dessert

Find it online: https://www.basterecipes.com/pumpkin-pie-cookies/