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Pumpkin Pie Cookies

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These delightful cookies feature a tender shortbread crust filled with a creamy, spiced pumpkin purée, tasting just like miniature pumpkin pies.

Ingredients

Scale
  • 1 cup butter softened
  • ¾ cup brown sugar packed
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 2 ¼ cups flour
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch salt
  • 1-2 tablespoons milk or cream only if dough feels too dry
  • ½ cup pumpkin purée not pie filling
  • ¼ cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 egg yolk
  • 2 Tablespoons heavy cream
  • ½ teaspoon pure vanilla extract

Instructions

  1. In a large bowl, cream together the softened butter and ¾ cup packed brown sugar until light and fluffy.
  2. Beat in 1 large egg yolk and 1 teaspoon pure vanilla extract until combined.
  3. In a separate medium bowl, whisk together the flour, baking powder, ground cinnamon, ground nutmeg, and a pinch of salt.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  5. If the dough feels crumbly, add milk or cream 1 teaspoon at a time, mixing until it comes together into a cohesive dough.
  6. Divide the dough into two discs, wrap each in plastic wrap, and chill for at least 2–4 hours (or overnight) until firm.
  7. In a small bowl, whisk together the pumpkin purée, ¼ cup brown sugar, pumpkin pie spice, 1 egg yolk, heavy cream, and ½ teaspoon pure vanilla extract until smooth.
  8. Cover the pumpkin filling and refrigerate until ready to use.
  9. Preheat your oven to 350°F (175°C).
  10. Line two baking sheets with parchment paper.
  11. On a lightly floured surface or between sheets of wax paper, roll one chilled dough disc to about ¼ inch thickness.
  12. Use a larger cookie cutter (e.g., 3–3.5 inch fluted circle) to cut an even number of shapes from the rolled dough.
  13. For half of those cutouts, use a smaller cutter (e.g., 2 inch circle) to remove the centers; these will be the “top” cookies.
  14. Carefully transfer all cookie cutouts to the prepared baking sheets.
  15. Chill the cutouts on the baking sheets for 10–15 minutes to help them maintain their shape during baking.
  16. Place the solid “base” cookies (without holes) on the baking sheet.
  17. Spoon or pipe 1–1½ teaspoons of pumpkin filling into the center of each base cookie, spreading slightly but leaving a small border around the edge.
  18. Gently place the “top” cookies (with holes) over the filling, pressing lightly to adhere the edges without squishing out the filling.
  19. Bake for 11–14 minutes, or until the edges are lightly golden. The tops should remain pale.
  20. Cool completely on a wire rack before serving.

Notes

Ensure butter is softened but not melted for best dough texture.
Chilling the dough is crucial for easy handling and preventing spread.
Do not overmix the dough after adding flour to keep cookies tender.
Use 100% pure pumpkin purée, not pumpkin pie filling.

Find it online: https://homecookstudio.com/pumpkin-pie-cookies/