Pumpkin Pie Cookies

There’s something utterly enchanting about the aroma of pumpkin wafting through the kitchen, isn’t there? It’s like a cozy hug in dessert form! I remember the first time I made these Pumpkin Pie Cookies; I was trying to conjure up the sweet, nostalgic flavors of fall while avoiding the usual pumpkin pie fuss. The result? A delightful little cookie that melds the rich creaminess of pumpkin pie with the chewiness of a cookie. If you ever find yourself craving something that marries the two, you’re in for a treat.

Why You’ll Love This Recipe

These cookies are not just any regular cookies; they bring a taste of fall that dances on your palate. Imagine biting into a soft, pillowy cookie with a hidden treasure of spiced pumpkin pie filling. It’s the perfect balance of warm spices like cinnamon and nutmeg, making each bite feel cozy and right at home. Plus, they’re simple to whip up—perfect for an afternoon baking session or a cheerful gathering with friends.

But here’s a little extra magic: they’re great for storage too! You can pop them in the freezer and pull them out whenever you need a sweet pick-me-up. Trust me, once you bake these up, they’ll become your go-to for any occasion, from fall festivities to unexpected cravings.

Gather These Ingredients

Let’s get into the ingredients you’ll need to bring these delightful cookies to life:

• 1 cup unsalted butter, softened: This forms the creamy base of your cookies. Make sure it’s at room temperature—nobody likes a cookie that’s tough!

• ½ cup granulated sugar: This adds just the right amount of sweetness. It will also help create that lovely, light texture when creamed with the butter.

• ½ cup powdered sugar: This isn’t just for sweetness; it helps give the cookies a melt-in-the-mouth softness you’ll adore.

• 1 cup pumpkin puree: The star of the show! Pure pumpkin gives the cookies their flavor and that beautiful golden hue. You can use canned puree for convenience, but if you have time, homemade is always a delight.

• 1 teaspoon vanilla extract: Adds depth and warmth. It’s like a sprinkle of magic in your dough!

• 2 ½ cups all-purpose flour: This is your structural component. Too little, and your cookies will spread too much; too much, and they’ll be dry.

• 1 teaspoon baking powder: This is your secret leavening agent, helping the cookies rise to fluffy perfection.

• ½ teaspoon ground cinnamon: The essence of fall—warm and comforting.

• ¼ teaspoon ground nutmeg: Just a dash to elevate the flavor profile; nutmeg is like the cozy blanket for your spices.

• ¼ teaspoon ground ginger: It adds a little zing. You’ll love the surprise kick!

• ¼ teaspoon salt: A pinch of salt brings everything together—don’t skip this!

• Pumpkin pie filling (for the center): This is where the magic happens. It’s like a mini surprise inside each cookie!

Preparing Pumpkin Pie Cookies

Ready to bake? Let’s get those cookies in the oven!

1. Preheat the oven to 350°F (175°C). Start by warming up your kitchen for the deliciousness to come!

2. Cream the butter and sugars together. In a large bowl, beat the softened butter, granulated sugar, and powdered sugar until it’s light and fluffy—about 3-4 minutes. Be patient here; this step is crucial for that perfect texture.

3. Mix in the pumpkin and vanilla. Add the pumpkin puree and vanilla extract, mixing until everything is well-blended. Your kitchen should smell heavenly by now.

4. Combine the dry ingredients. In another bowl, whisk the flour, baking powder, cinnamon, nutmeg, ginger, and salt together until well mixed.

5. Get it all together. Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.

6. Shape the cookies. Roll the dough into small balls and flatten them slightly. Take half of them and place a spoonful of pumpkin pie filling right in the center.

7. Top and seal. Place another cookie on top to make a little sandwich; gently press down to seal in that delicious filling.

8. Bake. Place your cookie sandwiches on a baking sheet and bake them for 12-15 minutes, or until the edges are lightly golden.

9. Cool and Enjoy! Let them cool on a wire rack before diving in.

Best Way to Enjoy It

Serving these Pumpkin Pie Cookies is half the joy! You can stack them up on a pretty plate for an inviting fall gathering or pop one in your lunchbox as a sweet treat. Pair them with a steaming cup of spiced chai or a frothy latte—oh, the harmony of flavors will make your heart sing! For an extra touch, consider dusting them with some powdered sugar before serving or even drizzling them with a bit of caramel or chocolate for a decadent twist.

Storage and Reheating Tips

Now, let’s talk about keeping those cookies fresh. You can store them in an airtight container at room temperature for about three days. If you want to keep them longer, they freeze beautifully! Just layer them between parchment paper in a freezer-safe container, and they’ll last for up to three months. When you’re ready to enjoy, let them thaw at room temperature and maybe give them a quick pop in the microwave for about 10 seconds to bring back that soft, chewy texture.

Pro Chef Tips

Here are some insider secrets to make your cookie experience even better:

• Chill the dough. If you find your cookies spreading too much, chilling the dough for about 30 minutes can help them hold their shape.

• Don’t skip the spices. Toasting the spices in the oven for a few minutes before adding them enhances their flavors exponentially.

• Experiment with fillings. Swap out the pumpkin pie filling for apple pie filling or a chocolate ganache for a completely different flavor.

Creative Twists

Feel like switching things up? Here are a few variations to try:

• Nutty Delight: Add chopped pecans or walnuts to the dough for a delightful crunch.

• Spiced Dreams: Experiment with different spices—try cardamom or a touch of allspice for a unique twist.

• Vegan Version: Use coconut oil instead of butter and a flax egg as a binder for a plant-based treat.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup powdered sugar
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• Pumpkin pie filling (for the center)

Directions to Follow

1. Preheat the oven to 350°F (175°C).
2. Cream together butter, granulated sugar, and powdered sugar until light and fluffy.
3. Mix in the pumpkin puree and vanilla extract until well combined.
4. In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, and salt.
5. Gradually add dry ingredients to wet ingredients, mixing until a dough forms.
6. Roll dough into balls and flatten slightly.
7. Place a spoonful of pumpkin pie filling in the center, top with another cookie, and press down gently.
8. Bake for 12-15 minutes or until edges are lightly golden.
9. Cool on a wire rack before serving.

Your Questions Answered

1. Can I use store-bought pumpkin pie filling? Yes, that’s the idea! It’s an easy way to get that authentic flavor with no extra effort.

2. How long do these cookies last? They can stay fresh for 3 days at room temperature, or up to 3 months in the freezer.

3. Can I substitute the butter? Absolutely! Consider coconut oil for a dairy-free option.

4. What should I pair these cookies with? Coffee, tea, or a scoop of ice cream are fantastic matches!

5. Can these be made gluten-free? Sure! Just substitute the all-purpose flour with a gluten-free blend.

These Pumpkin Pie Cookies are not just about baking; they’re about creating memories and sharing warmth. I can’t wait for you to try this recipe. So gather those ingredients, roll up your sleeves, and let the baking magic happen! Feel free to share your variations or your favorite way to enjoy them in the comments. Happy baking!

Print Recipe

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Pumpkin Pie Cookies

Cooking Method: Baking Cuisine: Italian-American Courses: Breakfast, Desert, Snakcs

Difficulty: Beginner Prep Time Cook Time Total Time 35 hrs

Cooking Temp: 350  F Servings: 24 Estimated Cost: $ 10 Calories: 120

Best Season: Fall

Description

Combine the rich flavors of pumpkin pie and cookies for a perfect fall treat with these Pumpkin Pie Cookies.

Ingredients for Pumpkin Pie Cookies

Scale

1/2x 1x 2x 3x

Cookie Base

• 1 cup unsalted butter, softened (Ensure it's at room temperature.)
• ½ cup granulated sugar
• ½ cup powdered sugar (Adds softness.)
• 1 cup pumpkin puree (Can be canned or homemade.)
• 1 teaspoon vanilla extract
• 2½ cups all-purpose flour (Adjust for texture.)
• 1 teaspoon baking powder (For leavening.)
• ½ teaspoon ground cinnamon (Essence of fall.)
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt (Balances flavors.)

Filling

• as needed pumpkin pie filling (For the center.)

Instructions to Make Pumpkin Pie Cookies

1. Preheat the oven

   Preheat the oven to 350°F (175°C).
   Mark as complete

2. Cream the butter and sugars

   In a large bowl, beat the softened butter, granulated sugar, and powdered sugar until light and fluffy, about 3-4 minutes.
   Mark as complete

3. Mix in pumpkin and vanilla

   Add the pumpkin puree and vanilla extract, mixing until everything is well-blended.
   Mark as complete

4. Combine dry ingredients

   In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, and salt.
   Mark as complete

5. Mix wet and dry ingredients

   Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.
   Mark as complete

6. Shape and fill cookies

   Roll the dough into balls and flatten slightly. Place a spoonful of pumpkin pie filling in the center and top with another cookie. Gently press down to seal.
   Mark as complete

7. Bake

   Place the cookie sandwiches on a baking sheet and bake for 12-15 minutes or until edges are lightly golden.
   Mark as complete

8. Cool and Enjoy

   Let cookies cool on a wire rack before serving.
   Mark as complete

Nutrition Facts

Servings 24

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 7g11%

Saturated Fat 4g20%

Trans Fat 0g

Cholesterol 15mg5%

Sodium 80mg4%

Potassium 100mg3%

Total Carbohydrate 15g5%

Dietary Fiber 1g4%

Sugars 6g

Protein 1g2%

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Vitamin A 200 IU

Vitamin C 1 mg

Calcium 15 mg

Iron 0.5 mg

Vitamin D 0 IU

Vitamin E 1 IU

Vitamin K 0 mcg

Thiamin 0.1 mg

Riboflavin 0 mg

Niacin 0.1 mg

Vitamin B6 0 mg

Folate 5 mcg

Vitamin B12 0 mcg

Phosphorus 10 mg

Magnesium 5 mg

Zinc 0.5 mg

Copper 0.1 mg

Manganese 0.1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Cookies can be stored in an airtight container at room temperature for about three days, or frozen for up to three months.

Keywords: Pumpkin, Cookies, Fall, Dessert, Sweet Treat