Pumpkin Pie Cookies
Pumpkin pie cookies combine the cozy flavor of spiced pumpkin pie with the convenience of buttery sugar cookies. These bite-sized treats are perfect for fall gatherings, bake sales, or Thanksgiving dessert trays. Easy to bake, frost, and store, they offer all the flavor of classic pie in a two-bite cookie.
Equipment
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cookie scoop or spoon
- Wire cooling rack
- Piping bag or zip-top bag (for frosting)
Ingredients
- For the Cookie Dough:
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar plus more for rolling
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- For the Pumpkin Filling:
- 1/2 cup canned pumpkin not pumpkin pie mix
- 1 tablespoon granulated sugar
- 1 egg yolk
- 1/2 teaspoon pumpkin pie spice
- Optional Frosting:
- 1/2 cup cream cheese softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 –2 tablespoons milk or cream to desired consistency
Instructions
- Cream together butter and sugar until light and fluffy. Add the egg yolk and vanilla, mix well. Gradually add flour and salt until dough forms.
- Wrap dough in plastic wrap and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into 1-inch balls, roll in sugar, and place on prepared baking sheet. Use your thumb or a teaspoon to press a well into the center of each ball.
- Whisk together pumpkin, sugar, egg yolk, and pumpkin pie spice.
- Spoon about 1 teaspoon of filling into each cookie well.
- Bake for 12–14 minutes, or until edges are golden and filling is set.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Frost (Optional): Whisk cream cheese, powdered sugar, vanilla, and milk until smooth. Pipe or spoon onto cooled cookies.
Notes
Nutritional Info (Per Cookie)
- Calories 130–150 kcal
- Fat 7g
- Carbohydrates 16g
- Sugar 8g
- Protein 1.5g
