Description
These Pumpkin Pie Cookies combine the rich, buttery goodness of traditional cookies with a creamy, spiced pumpkin pie filling. Featuring a graham cracker and flour-based dough with a luscious pumpkin center, these cookies are perfect for autumn gatherings or cozy evenings, delivering all the flavors of pumpkin pie in a hand-held treat.
Ingredients
Cookie Dough
- 3/4 cup unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups graham cracker crumbs
Pumpkin Filling
- 1/3 cup pumpkin puree
- 3 tablespoons packed light brown sugar
- 1 large egg
- 1 tablespoon evaporated milk (or cream)
- 1 tablespoon all-purpose flour
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and set it aside for later use.
- Make the cookie dough base: In a stand mixer fitted with the paddle attachment, beat the unsalted butter, brown sugar, and granulated sugar together on low speed for about one minute until combined.
- Add egg and vanilla: Scrape down the bowl with a silicone spatula, then add the egg and vanilla extract. Beat the mixture until fully combined, forming a smooth batter.
- Incorporate dry ingredients: Stop the mixer, scrape down the bowl again, then add the all-purpose flour, graham cracker crumbs, baking powder, and salt. Beat on low speed until just combined with no visible streaks of flour remaining.
- Shape the cookie dough: Using a 1 1/2 ounce cookie scoop, portion out the dough and roll each scoop between your hands to smooth the edges. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with your palm, then press your thumb or the back of a tablespoon into the center to create a wide indentation.
- Partially bake the cookies: Place the baking sheet in the preheated oven and bake for 5 minutes. The cookies will be only partially baked at this point.
- Prepare the pumpkin filling: While the cookies bake, whisk together pumpkin puree, brown sugar, egg, evaporated milk (or cream), all-purpose flour, and pumpkin pie spice in a small bowl until smooth.
- Fill and finish baking: Remove the cookies from the oven after 5 minutes. Reshape the indentation in each cookie using the back of a tablespoon or a 1/4 cup measure to create about a 1/2-inch border around the filling. Spoon 2 teaspoons of the pumpkin filling into the center of each cookie. Return the baking sheet to the oven and bake for an additional 6 to 8 minutes until the cookies turn light golden brown and the filling is set but not wobbly.
- Cool and serve: Remove the cookies from the oven and let them cool completely on the baking sheet. Once cooled, optionally top with a dollop of whipped cream before serving.
Notes
- For best results, ensure the butter and egg are at room temperature before mixing to create a smooth dough.
- The pumpkin pie spice can be replaced with a mixture of cinnamon, nutmeg, ginger, and cloves if desired.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
- Adding whipped cream topping is optional but enhances the pumpkin pie experience.
- You can freeze the dough or baked cookies; thaw before serving.