Name: Easy Pumpkin Pie Cookies Recipe - Fall Flavors
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: Approximately 24 cookies
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 2 tsp vanilla extract; 2 1/2 cups all-purpose flour; 1/2 tsp salt; 1 cup canned pumpkin puree; 1/3 cup brown sugar; 1 tsp pumpkin pie spice; 1/4 tsp cinnamon; 1/4 cup cream cheese, softened; 2 tbsp heavy cream

Pumpkin Pie Cookies Recipe: Get ready to fall head over heels in love with your new favorite fall treat! This Pumpkin Pie Cookies Recipe captures all the warm, cozy flavors of a classic pumpkin pie but in a perfectly portable, bite-sized package. Imagine the rich aroma of cinnamon, nutmeg, and clove mingling with sweet pumpkin puree, all baked into a tender, chewy cookie that melts in your mouth. It’s no wonder why pumpkin-flavored everything takes center stage as the leaves change color, and these cookies are the ultimate way to embrace the season. What makes this particular Pumpkin Pie Cookies Recipe so special? We’ve perfected the balance of spice and sweetness, ensuring each cookie delivers that quintessential autumnal hug you crave, without the fuss of a traditional pie crust. They’re ideal for bake sales, holiday gatherings, or simply enjoying with a warm mug of cider on a chilly afternoon. You’re going to want to make a double batch, trust me!

Ingredients:

FOR THE COOKIE BASE
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp salt
FOR THE NO-BAKE PUMPKIN FILLING
1 cup canned pumpkin puree (not pie filling)
1/3 cup brown sugar
1 tsp pumpkin pie spice
1/4 tsp cinnamon
1/4 cup cream cheese, softened
2 tbsp heavy cream
1/2 tsp vanilla extract

Making the Cookie Base

Creaming the Butter and Sugar

Start by creaming together the softened unsalted butter and granulated sugar in a large mixing bowl. Use an electric mixer on medium speed to achieve a light and fluffy consistency. This process, often called “creaming,” is crucial for creating tender cookies. It incorporates air into the mixture, which helps the cookies rise and gives them their characteristic delicate texture. Ensure your butter is truly softened, meaning it yields to gentle pressure but isn’t melted. If it’s too cold, it won’t cream properly, and if it’s too warm, it can make the dough greasy. Continue mixing for about 2-3 minutes until the mixture is pale yellow and airy.

Incorporating Wet Ingredients

Next, add the large egg and 2 teaspoons of vanilla extract to the creamed butter and sugar mixture. Beat on medium speed until well combined. Scrape down the sides of the bowl occasionally with a spatula to ensure all ingredients are evenly incorporated. The egg acts as a binder, holding the cookie dough together, while the vanilla extract imparts a warm, inviting flavor that perfectly complements the pumpkin filling. Don’t overmix at this stage; just ensure the egg is fully integrated into the batter.

Adding Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour and salt. This ensures that the salt is evenly distributed throughout the flour, preventing pockets of saltiness in your cookies. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the flour. Overmixing develops the gluten in the flour, which can lead to tough cookies. You want to mix until you no longer see streaks of dry flour. The dough will be soft and slightly sticky at this point.

Chilling the Dough

Once the dough is formed, it’s essential to chill it. Turn the dough out onto a piece of plastic wrap, form it into a disc, and wrap it tightly. Refrigerate for at least 30 minutes, or up to 2 days. Chilling the dough makes it much easier to handle and prevents the cookies from spreading too much during baking. This resting period allows the flour to hydrate and the fats to firm up, resulting in cookies that hold their shape beautifully and have a better texture.

Shaping and Baking the Cookies

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking. For consistent cookie sizes, I like to use a cookie scoop to portion the dough. Roll each portion into a ball and place it on the prepared baking sheet, leaving about 2 inches between cookies. If you want a flatter cookie, gently press down on the balls with the palm of your hand or the bottom of a glass. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. The exact baking time will depend on your oven and the size of your cookies. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This is crucial for preventing them from breaking when you move them.

Preparing the No-Bake Pumpkin Filling

Combining Pumpkin and Sugars

In a medium bowl, combine the canned pumpkin puree (make sure it’s pure pumpkin puree and not pre-seasoned pumpkin pie filling), brown sugar, pumpkin pie spice, and cinnamon. Stir these ingredients together until well blended. This forms the flavorful base of your filling. The brown sugar adds a lovely caramel note that pairs wonderfully with the warm spices.

Adding Cream Cheese and Cream

Next, add the softened cream cheese and heavy cream to the pumpkin mixture. Beat with an electric mixer or whisk vigorously until the mixture is smooth and creamy. The cream cheese provides a delightful tanginess and helps to thicken the filling, while the heavy cream adds richness and a smooth texture. Make sure your cream cheese is fully softened; cold cream cheese will result in a lumpy filling.

Finishing the Filling

Finally, stir in the 1/2 teaspoon of vanilla extract. This adds another layer of aromatic complexity to the pumpkin filling. Taste the filling and adjust spices or sweetness if desired, though this recipe is balanced to be just right. The filling should be thick enough to hold its shape but still spreadable.

Assembling the Pumpkin Pie Cookies

Assembling the Cookies

Once the cookie bases are completely cooled, it’s time for assembly. You can choose to spread the pumpkin filling on top of individual cookies, or for a sandwich cookie effect, you can spread filling on the flat side of one cookie and top it with another. To do this, simply spoon a dollop of the no-bake pumpkin filling onto one cookie and gently spread it to the edges. If making sandwich cookies, place another cookie on top, flat side down, and press gently to distribute the filling.

Chilling to Set

After assembling your Pumpkin Pie Cookies, place them on a clean baking sheet or plate and refrigerate for at least 30 minutes, or until the filling is firm. This chilling step is important to allow the filling to set properly, making the cookies easier to handle and enjoy. They will continue to firm up in the refrigerator. These cookies are best served chilled.

Conclusion:

There you have it – a delightful and straightforward way to capture the essence of fall in bite-sized treats! This Pumpkin Pie Cookies Recipe offers all the warm, comforting flavors of a classic pumpkin pie, but in a convenient and shareable cookie form. They’re perfect for cozy evenings, holiday gatherings, or simply when you’re craving a taste of autumn. I hope you enjoy making and sharing these delicious cookies as much as I do!

For serving, these cookies are fantastic on their own, but they truly shine when paired with a glass of cold milk or a steaming mug of apple cider. They also make a wonderful addition to any dessert platter, complementing cakes and pies beautifully. Don’t be afraid to get creative with variations! Consider adding a pinch of ground ginger for an extra kick, or a tablespoon of finely chopped pecans for added texture and nuttiness. You could even drizzle them with a simple cream cheese glaze for an extra touch of indulgence.

So go ahead, preheat your oven and give this Pumpkin Pie Cookies Recipe a try. I’m confident they’ll become a new favorite in your baking repertoire. Happy baking!

Frequently Asked Questions:

Q1: Can I make the dough ahead of time?

Absolutely! The cookie dough can be made and wrapped tightly in plastic wrap, then refrigerated for up to 3 days. Allow it to soften slightly at room temperature for about 15-20 minutes before scooping and baking.

Q2: How long will these cookies stay fresh?

Stored in an airtight container at room temperature, these cookies will remain delicious for about 5-7 days. For longer storage, you can freeze them for up to 3 months.