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–+ servings
Pumpkin Pie Cookie

Pumpkin Pie Cookie Bliss: Irresistibly Soft and Spiced Goodness

These Pumpkin Pie Cookies combine the classic taste of pumpkin pie in a soft, spiced treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour
Servings: 12 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sugar Cookie Crust
  • 1 cup Unsalted Butter Can use margarine, though flavor may differ.
  • 1 cup Granulated Sugar No substitutions recommended for sweetness.
  • 1 teaspoon Vanilla Extract Optional substitute: Almond extract for a different flavor twist.
  • 1 large Egg Yolk Do not replace with whole egg, as it may affect texture.
  • 2 cups All-Purpose Flour For gluten-free: Use a 1:1 gluten-free flour blend.
  • 1/2 teaspoon Salt May omit if desired, but not recommended.
For the Pumpkin Filling
  • 8 oz Cream Cheese Mascarpone cheese can be used but will alter flavor slightly.
  • 1 cup Canned Pumpkin Puree Homemade pumpkin puree is acceptable; ensure it's well strained.
  • 1/2 cup Granulated Sugar No substitutions recommended for sweetness.
  • 1 teaspoon Pumpkin Pie Spice Can use a mix of cinnamon, nutmeg, and ginger.

Equipment

  • Muffin pan
  • mixing bowl
  • Mixer
  • Cookie scoop
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and grease a muffin pan.
  2. Combine unsalted butter and granulated sugar in a mixing bowl and beat until light and fluffy.
  3. Add a large egg yolk and vanilla extract and blend until fully incorporated.
  4. Gradually sift in all-purpose flour and salt into the butter mixture and mix until just combined.
  5. Portion out about 3 tablespoons of the dough into each muffin cup and press to form a crust.
  6. Bake the crusts for 10 minutes until just set and lightly golden.
  7. Prepare the filling by whisking together cream cheese, canned pumpkin puree, granulated sugar, and pumpkin pie spice until smooth.
  8. Fill each cookie cup with about 1 tablespoon of the pumpkin filling.
  9. Return the muffin pan to the oven and bake for an additional 10-15 minutes until edges are golden brown.
  10. Let the cookies cool in the pan for 30 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 500IUCalcium: 20mgIron: 0.5mg

Notes

Store baked cookies in an airtight container in the fridge for up to one week. For longer storage, freeze in a single layer for up to 3 months.

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