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Pumpkin Pie Cookies

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These delightful cookies feature a buttery, spiced cookie dough filled with a creamy, spiced pumpkin purée, tasting just like a mini pumpkin pie.

Ingredients

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  • 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 the large egg yolk and 1 teaspoon vanilla extract until well combined.
  3. In a separate medium bowl, whisk together the flour, baking powder, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and pinch of salt.
  4. Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
  5. If the dough feels crumbly, add milk or cream 1 teaspoon at a time until the dough comes together.
  6. Divide the cookie dough into two equal discs.
  7. Wrap each dough disc tightly in plastic wrap.
  8. Chill the dough in the refrigerator for at least 2 to 4 hours, or preferably overnight, until firm.
  9. In a small bowl, whisk together the ½ cup pumpkin purée, ¼ cup brown sugar, 1 teaspoon pumpkin pie spice, 1 egg yolk, 2 tablespoons heavy cream, and ½ teaspoon vanilla extract until smooth.
  10. Cover the pumpkin filling and refrigerate until ready to use.
  11. Preheat your oven to 350°F (175°C).
  12. Line two large baking sheets with parchment paper.
  13. On a lightly floured surface or between two sheets of wax paper, roll one chilled dough disc to about ¼ inch thickness.
  14. Use a larger cookie cutter (e.g., 3-3.5 inch fluted circle) to cut out an even number of shapes from the rolled dough.
  15. For half of these larger cutouts, use a smaller cookie cutter (e.g., 2 inch circle) to remove the centers. These will be your "top" cookies.
  16. Carefully transfer all cookie cutouts (both solid bases and holed tops) to the prepared baking sheets.
  17. Chill the cutouts on the baking sheets for 10-15 minutes. This helps them maintain their shape during baking.
  18. Place the solid "base" cookies on the baking sheet.
  19. Spoon or pipe 1 to 1½ teaspoons of the prepared pumpkin filling into the center of each solid base.
  20. Spread the filling slightly, leaving a small border around the edge.
  21. Gently place the "top" cookies (with the holes) over the filling, aligning them with the bases.
  22. Lightly press the top cookies to adhere them to the base, being careful not to squish the filling out.
  23. Bake for 11-14 minutes, or until the edges are lightly golden. The tops of the cookies should remain pale for a pie crust look.
  24. Remove the baking sheets from the oven.
  25. Cool the Pumpkin Pie Cookies completely on a wire rack before serving or storing.

Notes

Ensure butter is softened, not melted, for the best cookie dough texture.
Chill the dough for at least 2-4 hours; this is crucial for easy rolling and preventing spread.
Use 100% pumpkin purée, NOT pumpkin pie filling, for the correct flavor and consistency.
Don’t overfill the cookies; about 1 to 1.5 teaspoons of filling is perfect.
Bake until edges are just lightly golden to keep the cookies tender and the tops pale.

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