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Pumpkin Pie Cookies

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Delicious cookies filled with spiced pumpkin filling, perfect for the fall season.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (300 g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (180 g) pumpkin puree (not pumpkin pie filling)
  • 1/3 cup (67 g) brown sugar
  • 1/4 cup (60 ml) heavy cream
  • 1 teaspoon pumpkin pie spice
  • Pinch of salt
  • 1 cup (240 ml) heavy cream, whipped and lightly sweetened (for serving)

Instructions

  1. Cream the butter and granulated sugar together until pale and fluffy. Beat in the egg and vanilla until smooth.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Add to the butter mixture in two additions, mixing until the dough just comes together.
  3. Wrap the dough in plastic wrap and refrigerate for 30 minutes to make it easier to shape.
  4. In a saucepan over medium heat, whisk together the pumpkin puree, brown sugar, heavy cream, pumpkin pie spice, and a pinch of salt. Stir until warmed through and slightly thickened, about 5 minutes. Remove from heat and cool to room temperature.
  5. Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  6. Roll tablespoon-sized scoops of dough into balls and place on the prepared sheet. Use your thumb or the back of a teaspoon to create a well in the center of each.
  7. Spoon the cooled pumpkin filling into the wells, nearly to the top. Bake for 12–15 minutes, until the edges are golden but the filling remains soft.
  8. Let the cookies cool completely before adding a swirl or dollop of whipped cream on top.

Notes

For a more intense flavor, put the filled cookies back in the oven for a couple of minutes to warm the pumpkin filling before serving.

Nutrition

Find it online: https://doughgirlbylea.com/pumpkin-pie-cookies-recipe/

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