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Pumpkin Pie Cookies Recipe

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★★★★★

4.5 from 109 reviews

These delightful Pumpkin Pie Cookies combine the best of pumpkin pie flavors with a soft, buttery cookie base. Each cookie is filled with a creamy pumpkin-spiced filling and topped with luscious whipped cream, making them a perfect festive treat for fall and holiday gatherings.

Ingredients

Scale

Cookie Dough

  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ tsp salt

Pumpkin Filling

  • 1 cup canned pumpkin puree (not pie filling)
  • ⅓ cup brown sugar
  • 1 tsp pumpkin pie spice
  • ¼ tsp cinnamon
  • ¼ cup cream cheese, softened
  • 2 tbsp heavy cream
  • ½ tsp vanilla extract

Topping

  • Whipped cream (store-bought or homemade)
  • Optional: pinch of cinnamon or nutmeg for garnish

Instructions

  1. Make the cookie dough: In a large mixing bowl, cream together the softened butter and granulated sugar using a mixer for 2 to 3 minutes until the mixture is light and fluffy. Beat in the egg and 2 teaspoons of vanilla extract. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture and mix until a dough forms. Wrap the dough and chill it in the refrigerator for 30 minutes to firm up.
  2. Shape and bake: Preheat your oven to 350°F (175°C). Roll the chilled dough into balls, each about 1.5 tablespoons in size. Place the dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Flatten each ball slightly and press a teaspoon into the center to create a well for the filling. Bake the cookies for 10 to 12 minutes, or until they are golden around the edges. While the cookies are still warm, gently re-press the wells if needed. Allow them to cool completely on a wire rack.
  3. Make the filling: In a bowl, beat the softened cream cheese until smooth and creamy. Add the canned pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and ½ teaspoon vanilla extract. Mix all ingredients until the filling is light, smooth, and well combined. Chill the filling in the refrigerator for 30 minutes to thicken slightly.
  4. Assemble the cookies: Once the cookies and filling have cooled and chilled, use a piping bag or spoon to fill the wells of the cookies with the pumpkin mixture. Top each filled cookie with a dollop of whipped cream. Optionally, sprinkle a pinch of cinnamon or nutmeg on top for an extra festive touch.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, to get the perfect texture and flavor.
  • Chilling the dough helps prevent spreading and makes it easier to shape the cookies.
  • If you prefer, you can make your own whipped cream by whipping heavy cream and a little sugar until soft peaks form.
  • Store cookies in an airtight container in the refrigerator and consume within 3-4 days for best freshness.
  • For a dairy-free variation, substitute butter and cream cheese with plant-based alternatives.

Keywords: pumpkin pie cookies, pumpkin cookies, fall desserts, holiday cookies, pumpkin pie spice cookies

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