Description
These Pumpkin Pie Cookies combine soft cinnamon-sugar cookies with a creamy pumpkin pie filling baked in muffin tins, giving each cookie a delightful mini pumpkin pie appearance. Perfect for fall or any time you crave a sweet, spiced treat.
Ingredients
Scale
Pumpkin Cookies
- 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
Pumpkin Filling
- ⅓ cup pumpkin puree
- 2½ tablespoons light brown sugar
- 1 large egg
- 1 tablespoon heavy cream
- 1 tablespoon all-purpose flour
- ½ teaspoon pumpkin pie spice
- Whipped cream or Cool Whip (optional)
Instructions
- Preheat and prep: Preheat the oven to 350°F (175°C). Grease a 12-cup standard-sized muffin tin to ensure cookies don’t stick.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon to evenly combine the dry ingredients.
- Cream butter and sugars: In a separate bowl, use an electric mixer on medium speed to beat unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. Then reduce the mixer speed to low and mix in the egg and vanilla extract just until combined.
- Combine wet and dry: Gradually add the dry ingredients into the wet mixture in several additions, mixing just until incorporated to form the cookie dough.
- Form cookie bases: Using a cookie scoop, portion the dough into balls and place each ball into the prepared muffin tin. Use a rounded tablespoon to press down the center of each ball creating a well to hold the pumpkin filling.
- Initial bake: Bake the cookie bases for 9 minutes at 350°F to partially set them.
- Prepare pumpkin filling: While the cookies bake, whisk together pumpkin puree, light brown sugar, egg, heavy cream, all-purpose flour, and pumpkin pie spice in a bowl until smooth and combined.
- Fill and finish baking: Remove the muffin tin from the oven and redo the well in each cookie if needed. Spoon the pumpkin filling mixture into each well. Return to the oven and bake for about 9 more minutes or until the filling is set and lightly browned.
- Serve: Optionally garnish each pumpkin pie cookie with a dollop of whipped cream or Cool Whip before serving. Allow the cookies to cool slightly before removing from the muffin tin.
Notes
- Store cookies in an airtight container in the refrigerator for up to 4 days.
- For the best texture and flavor, remove cookies from the refrigerator about 1 hour before serving to bring them to room temperature.
- Do not leave cookies out at room temperature for more than 2 hours to avoid spoilage due to the pumpkin filling and dairy contents.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin Pie Cookies, pumpkin cookies, fall dessert, pumpkin pie filling, cinnamon sugar cookies, mini pumpkin pies, seasonal cookies
