Ingredients

1½ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

¾ teaspoon ground cinnamon

½ cup unsalted butter

½ cup light brown sugar

¼ cup granulated sugar

1 large egg

1½ teaspoons vanilla extract

⅓ cup pumpkin puree

2 ½ tablespoons light brown sugar

1 large egg (for filling)

1 tablespoon heavy cream

1 tablespoon all-purpose flour (for filling)

½ teaspoon pumpkin pie spice

Whipped cream or Cool Whip (optional for garnish)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a 12-cup standard-sized muffin tin.

Step 2: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.

Step 3: Using an electric mixer on medium speed, beat the butter, light brown sugar, and granulated sugar until light and fluffy. Reduce speed and mix in the egg and vanilla extract just until combined.

Step 4: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.

Step 5: Using a cookie scoop, form dough balls and place each into the greased muffin tin cups. Press a rounded tablespoon into the center of each ball to create a well.

Step 6: Bake the cookies for 9 minutes.

Step 7: While the cookies bake, whisk together pumpkin puree, light brown sugar, egg, heavy cream, flour, and pumpkin pie spice in a bowl for the filling.

Step 8: Remove the cookies from the oven and reshape the wells if needed. Spoon the pumpkin filling evenly into each well.

Step 9: Return the muffin tin to the oven and bake for an additional 9 minutes, or until the filling is set and lightly browned.

Step 10: Let cookies cool before removing from the tin. Garnish with whipped cream or Cool Whip if desired.

Tips & Variations

For a spicier pumpkin flavor, increase the pumpkin pie spice slightly or add a pinch of ground cloves or nutmeg.

Use canned pumpkin puree or homemade pumpkin puree for different textures and flavors in the filling.

Substitute unsalted butter with salted butter if you prefer a slightly saltier balance in the cookie dough.

To make these cookies dairy-free, use a non-dairy butter substitute and coconut cream instead of heavy cream in the filling.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree for this recipe because canned pumpkin pie filling contains added spices and sweeteners that could affect the taste and texture of the cookies.

How do I know when the pumpkin filling is done baking?

The filling should appear set and slightly puffed, with a light golden brown color on top. It should no longer be liquid or jiggly when gently shaken.