As I stood in the kitchen, the rich aroma of warm spices filled the air, instantly transporting me to those cozy autumn afternoons. If you’re anything like me, you’ll appreciate the allure of these delightful Pumpkin Pie Cookies, combining the classic taste of pumpkin pie in a bite-sized treat. With a soft sugar cookie crust cradling a creamy pumpkin filling, they are the perfect balance of texture and flavor. Not only are they a breeze to whip up—ready in just 30 minutes—but they also make for a charming addition to any gathering. These cookies promise to impress both family and friends alike, making them a must-try this season. Ready to dive into this irresistible blend of comfort and creativity? Let’s get baking!
Why are Pumpkin Pie Cookies a must-try?
Irresistible Comfort: These cookies combine the warm flavors of pumpkin pie with a soft, buttery sugar cookie crust, providing the ultimate cozy treat.
Quick and Easy: With just 30 minutes of baking time, you can have a batch ready in no time, perfect for last-minute gatherings or a delightful family dessert.
Versatile Delights: From adding chocolate chips to experimenting with other fillings, this recipe allows you to get creative, making it adaptable to different tastes.
Crowd-Pleasing Appeal: Their bite-sized nature makes them an instant hit at parties, and they’re sure to impress your guests. For a heartier pumpkin experience, consider pairing with our Hearty Shepherds Pie or the Savory Braised Pie for a delightful autumn spread!
Store and Share: Not only are they fun to make, but they also store well in the fridge for a week, perfect for sharing—or keeping all to yourself!
Pumpkin Pie Cookie Ingredients
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For the Sugar Cookie Crust
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Unsalted Butter – Provides richness and moisture to the sugar cookie crust. Substitution: Can use margarine, though flavor may differ.
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Granulated Sugar – Adds sweetness and helps the cookie crust achieve a golden crispness. No substitutions recommended for sweetness.
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Vanilla Extract – Enhances overall flavor profile. Optional substitute: Almond extract for a different flavor twist.
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Large Egg Yolk – Binds the ingredients together and adds moisture. Do not replace with whole egg, as it may affect texture.
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All-Purpose Flour – Gives structure to the sugar cookie crust. For gluten-free: Use a 1:1 gluten-free flour blend.
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Salt – Balances sweetness and enhances flavor. May omit if desired, but not recommended.
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For the Pumpkin Filling
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Cream Cheese – Creates a creamy texture in the pumpkin filling. Substitution: Mascarpone cheese can be used but will alter flavor slightly.
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Canned Pumpkin Puree – Essential for flavor and moisture in the filling. Substitution: Homemade pumpkin puree is acceptable; ensure it’s well strained.
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Granulated Sugar (for filling) – Sweetens the pumpkin filling. No substitutions recommended for sweetness.
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Pumpkin Pie Spice – Provides warm, aromatic spice notes. Substitution: Can use a mix of cinnamon, nutmeg, and ginger.
Step‑by‑Step Instructions for Pumpkin Pie Cookies
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (177°C) and greasing a muffin pan to ensure the cookies release easily. For added support, prepare strips of parchment paper to help lift the cookies out once baked. This will give your Pumpkin Pie Cookies the perfect shape!
Step 2: Cream the Butter and Sugar
In a mixing bowl, combine room temperature unsalted butter and granulated sugar. Using a mixer, beat the mixture on medium-high speed for about 3-4 minutes until it becomes light and fluffy. This step is crucial as it aerates the dough, creating a tender texture for your cookie cups.
Step 3: Add Egg Yolk and Vanilla
Once your mixture is fluffy, add a large egg yolk and vanilla extract, blending until fully incorporated. This will enhance the flavor of your Pumpkin Pie Cookies and help bind the dough together. Make sure everything is well combined, allowing you to move on to the dry ingredients seamlessly.
Step 4: Mix in Flour and Salt
Gradually sift in the all-purpose flour and salt into the butter mixture. Mix on low speed until just combined to avoid overworking the dough. Overmixing can lead to tough cookies, so stop mixing as soon as no dry flour remains visible. Your dough should be soft and slightly sticky.
Step 5: Form the Crust
Using a cookie scoop, portion out about 3 tablespoons of the dough into each muffin cup. Use your fingers or the back of the scoop to press the dough evenly along the bottom and up the sides, forming a crust. Bake this base in the oven for 10 minutes until they are just set and lightly golden at the edges.
Step 6: Prepare the Filling
While the cookie cups are baking, prepare the creamy filling. In a mixing bowl, whisk together the softened cream cheese, canned pumpkin puree, granulated sugar, pumpkin pie spice, and a splash of vanilla extract until smooth. This filling will be rich and flavorful, perfect for your Pumpkin Pie Cookies.
Step 7: Fill the Cookie Cups
After the initial baking, remove the muffin pan from the oven and gently press the cookie cups down to reform if necessary. Then, fill each cup with about 1 tablespoon of the prepared pumpkin filling. Ensure an even distribution to guarantee each cookie is bursting with flavor.
Step 8: Bake Again
Return the muffin pan to the oven and bake your Pumpkin Pie Cookies for an additional 10-15 minutes. You’ll know they’re done when the edges are golden brown and the filling is set in the center. Keep an eye on them as every oven is different, and we want them just right!
Step 9: Cool and Serve
Once baked, remove the pan from the oven and let the cookies cool in the pan for 30 minutes. This will allow them to firm up for easy removal. After cooling, transfer the Pumpkin Pie Cookies to a wire rack to cool completely before serving or storing.
What to Serve with Pumpkin Pie Cookies
These charming little cookies can easily transform into a delightful dessert spread that will fill your home with warmth and nostalgia.
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Whipped Cream: A dollop of lightly sweetened whipped cream complements the creamy pumpkin filling and adds a touch of decadence to each bite.
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Vanilla Ice Cream: Creamy vanilla ice cream offers a lovely contrast to the soft cookies, creating an indulgent treat that everyone will love.
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Coffee or Pumpkin Spice Latte: Pair these cookies with a warm cup of coffee or a cozy pumpkin spice latte, enhancing those familiar autumn flavors and aromas.
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Spiced Apple Cider: The warmth of spiced apple cider not only resonates with the fall theme but also provides a refreshing balance to the sweet richness of the cookies.
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Pecan Pie Bites: Enhance your dessert table with mini pecan pie bites for a delightful combo of textures and flavors that resonate beautifully with pumpkin pie cookies.
Serve up a selection of these delightful pairings and watch as your desserts take center stage at your next gathering!
Make Ahead Options
These Pumpkin Pie Cookies are ideal for busy home cooks looking to save time without sacrificing flavor! You can prepare the sugar cookie crust up to 24 hours in advance; simply store the formed cups in an airtight container in the refrigerator to keep them fresh. The creamy pumpkin filling can also be made up to 3 days ahead—just ensure it’s tightly sealed to prevent drying out. When you’re ready to bake, fill the chilled cookie cups with the prepared pumpkin filling and bake as directed. This way, you’ll enjoy warm, delicious Pumpkin Pie Cookies with minimal effort, bringing smiles to your table just in time for dessert!
How to Store and Freeze Pumpkin Pie Cookies
Fridge: Store baked cookies in an airtight container in the fridge for up to one week. This helps maintain their softness and flavor while keeping them ready for snacking.
Freezer: For longer storage, freeze Pumpkin Pie Cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container for up to 3 months. Thaw in the fridge before enjoying.
Reheating: To enjoy warm cookies, briefly microwave them for about 10-15 seconds. This will restore their soft, gooey texture without compromising flavor.
Pumpkin Pie Cookie Variations
Feel free to explore and personalize these delightful cookies to suit your unique taste!
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Gluten-Free: Use a 1:1 gluten-free flour blend to keep the cookie crust deliciously tender. Your guests won’t even notice the difference!
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Nutty Addition: Incorporate finely chopped pecans into the sugar cookie dough for a delightful crunch and added richness. This will give your cookies a wonderful texture that pairs beautifully with the creamy pumpkin filling.
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Chocolate Chip Boost: Stir in a cup of semi-sweet chocolate chips into the cookie dough for a sweet twist. The melted chocolate complements the spiced pumpkin flavor incredibly well, making these cookies even more indulgent.
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Vegan-Friendly: Substitute dairy butter with coconut oil and use aquafaba instead of egg yolk for a plant-based option. You won’t sacrifice any flavor, but you’ll create a cookie that everyone can enjoy!
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Extra Spiced: Increase the pumpkin pie spice to suit your palate or add a pinch of cayenne for a surprising kick. This subtle heat can elevate the flavors prominently and create a unique profile.
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Apple Filling Surprise: Replace the pumpkin filling with a homemade apple filling or similar pie filling for an alternative dessert experience. The warm spices and sweetness will evoke all the cozy vibes of fall!
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Cheesecake Swirl: Add a crumble of cheesecake mixture to create an impromptu cream cheese topping. The luscious contrast between the filling and the cookie will be a hit at any gathering!
For more delicious ideas, dive into our comforting Hearty Shepherds Pie or try the mouthwatering Savory Braised Pie as you explore the bounty of seasonal flavors.
Expert Tips for Pumpkin Pie Cookies
- Room Temperature Butter: Ensure that the butter is at room temperature for optimal creaming; this step is vital for a fluffy cookie crust.
- Avoid Overmixing: When mixing in the flour, stop as soon as no dry spots remain to prevent tough Pumpkin Pie Cookies.
- Watch the Bake: Keep an eye on your cookies during the second bake; they should be golden around the edges but not burnt.
- Cooling Time: Be patient and let the cookies cool in the pan for 30 minutes before transferring; this helps maintain their shape.
- Parchment Strips: Use parchment paper strips for easy lifting; they are a helpful trick for seamless removal from the muffin pan.
Pumpkin Pie Cookies Recipe FAQs
How do I choose the best pumpkin for my cookies?
Absolutely! When selecting canned pumpkin puree, look for 100% pure pumpkin without additives or fillers. If you prefer using fresh pumpkin, choose a small sugar pumpkin, as they have a sweeter flavor and smoother texture. It’s essential to cook and strain it well to remove excess moisture for the best results in your cookies.
What’s the best way to store Pumpkin Pie Cookies?
I recommend storing baked Pumpkin Pie Cookies in an airtight container in the fridge for up to one week. This keeps them soft and flavorful. If you’re not planning to eat them all within that time, consider freezing them for longer storage!
Can I freeze Pumpkin Pie Cookies?
Certainly! To freeze your Pumpkin Pie Cookies, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag. They will stay fresh for up to 3 months. To enjoy, simply thaw in the fridge overnight before serving.
What should I do if my cookie crust is too crumbly?
If your cookie crust is crumbly, it may be due to overmixing or using too much flour. Make sure to measure flour accurately and stop mixing once just combined. If it happens, you can add a teaspoon of milk to help bind the dough together before pressing it into the muffin pan.
Are these cookies safe for people with nut allergies?
Yes! This Pumpkin Pie Cookie recipe is inherently nut-free as it does not include any nuts in the ingredients. However, always double-check that your ingredients, like the vanilla extract, are processed in nut-free facilities if allergies are a concern. If you want to experiment with different flavors, use coconut milk cream instead of cream cheese for a dairy-free option.
How can I tell when my thank-you Pumpkin Pie Cookies are done baking?
Very! You’ll know your cookies are finished when the edges are golden brown, and the filling appears set in the center. If you gently shake the muffin pan, the filling should slightly jiggle but not be liquid. Bake the delicious treats until they reach this lovely golden color!
Pumpkin Pie Cookie Bliss: Irresistibly Soft and Spiced Goodness
Ingredients
Equipment
Method
- Preheat your oven to 350°F (177°C) and grease a muffin pan.
- Combine unsalted butter and granulated sugar in a mixing bowl and beat until light and fluffy.
- Add a large egg yolk and vanilla extract and blend until fully incorporated.
- Gradually sift in all-purpose flour and salt into the butter mixture and mix until just combined.
- Portion out about 3 tablespoons of the dough into each muffin cup and press to form a crust.
- Bake the crusts for 10 minutes until just set and lightly golden.
- Prepare the filling by whisking together cream cheese, canned pumpkin puree, granulated sugar, and pumpkin pie spice until smooth.
- Fill each cookie cup with about 1 tablespoon of the pumpkin filling.
- Return the muffin pan to the oven and bake for an additional 10-15 minutes until edges are golden brown.
- Let the cookies cool in the pan for 30 minutes before transferring to a wire rack.
