Delicious Pumpkin Pie Cookies: Your New Favorite Fall Treat

As crisp autumn air arrives, so does the craving for cozy, spiced treats. Imagine the comforting flavors of a classic pumpkin pie, perfectly nestled into a soft, chewy cookie. Our Pumpkin Pie Cookies deliver just that! These delightful handheld desserts feature a rich brown sugar graham cracker base, topped with a creamy, perfectly spiced pumpkin filling. They are surprisingly easy to make and promise a unique, memorable experience. Get ready to bake your new favorite fall tradition!

Why You’ll Love These Pumpkin Pie Cookies

These Pumpkin Pie Cookies are truly special, offering an irresistible combination of textures and flavors you will adore:

• They beautifully merge the best of a soft cookie with the creamy essence of pumpkin pie, creating the ultimate Pumpkin Pie Cookies experience.
• Enjoy a tender, brown sugar graham cracker base that provides the perfect crust-like foundation.
• Each bite features a luscious, spiced pumpkin pie filling, bursting with authentic fall flavor.
• These handheld treats mean no forks are needed, making them ideal for gatherings or a simple snack.
• Perfect for autumn celebrations, holiday dessert tables, or just a cozy evening treat.
• Simple ingredients and clear steps make this a truly approachable baking project.

Pumpkin Pie Cookies Ingredients

Gather these simple ingredients to create your irresistible Pumpkin Pie Cookies. Using room temperature ingredients for the cookie dough and egg for the filling ensures the best texture and consistency. Precision in measurements makes all the difference in achieving that perfect cookie-pie blend.

• For the 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
  • 1 tablespoon milk
  • 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
• For the Pumpkin Filling:
  • 1/3 cup pumpkin puree (not pie filling)
  • 3 tablespoons packed light brown sugar
  • 1 large egg
  • 1 tablespoon evaporated milk (heavy cream also works)
  • 1 tablespoon all-purpose flour
  • 1 teaspoon pumpkin pie spice

Notes & Substitutions

Understanding your ingredients ensures baking success and allows for creative flexibility.

• Butter: Unsalted butter provides control over the salt content; if using salted, reduce the added salt by half. Ensure it’s truly room temperature for a smooth, creamy dough.
• Sugars: Light brown sugar adds moisture and a caramel note, while granulated sugar contributes to crispness. You can use all brown sugar for a chewier cookie, but the texture will change.
• Flour: All-purpose flour is standard. Always spoon and level your flour for accurate measurements, avoiding a dense cookie.
• Graham Crackers: Finely crushed graham crackers form the unique cookie base for these Pumpkin Pie Cookies. Digestive biscuits or even a neutral shortbread cookie can work as alternatives.
• Pumpkin Puree: Use 100% pure canned pumpkin, not pumpkin pie filling. Homemade puree is fine, but ensure it’s thick and well-drained to avoid a watery filling.
• Evaporated Milk: This adds richness to the filling. Heavy cream or whole milk can substitute, but evaporated milk gives a slightly denser, more authentic pie filling texture.
• Pumpkin Pie Spice: A store-bought blend is convenient. To make your own, combine 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, and a pinch of cloves for each teaspoon needed.
• Eggs: Room temperature eggs emulsify better with other ingredients, creating a smoother, more uniform batter and filling.

Pumpkin Pie Cookies Equipment

Having the right tools makes baking these cookies a breeze.

• Baking Sheets: Use good quality, light-colored sheets for even baking.
• Parchment Paper: Essential for non-stick baking and easy cleanup.
• Stand Mixer (or Hand Mixer): Saves effort for creaming butter and sugar.
• Cookie Scoop: Ensures uniform cookie size for consistent baking.
• Silicone Spatula: Perfect for scraping down bowls, ensuring all ingredients mix.
• Measuring Spoons/Cups: Accurate measurements are key.
• Mixing Bowls: For combining wet and dry ingredients separately.

How To Make Pumpkin Pie Cookies

Follow these clear steps to create your delightful Pumpkin Pie Cookies with confidence. Remember that precision and timing are your best friends for achieving bakery-worthy results.

1. Prep Your Baking Station: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the room temperature unsalted butter, packed light brown sugar, and granulated sugar on low speed until just combined, about 1 minute.
3. Add Wet Ingredients: Use a silicone spatula to scrape down the sides and bottom of the bowl. Add the room temperature egg, milk, and vanilla extract. Beat again until thoroughly combined, making sure no streaks remain.
4. Incorporate Dry Ingredients: Stop the mixer and scrape the bowl once more. Add the all-purpose flour, graham cracker crumbs, baking powder, and salt. Beat on low speed until just combined, stopping as soon as no dry streaks of flour are visible. Do not overmix.
5. Form Cookie Dough: Use a 1 1/2-ounce cookie scoop to portion out equal amounts of dough. Roll them gently between your hands to create smooth balls. Place these dough balls onto your prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Gently flatten the top of each ball with your palm. Press your thumb or the back of a tablespoon measuring spoon into the center of each flattened dough disc, creating a wide divot for the filling.
6. Partially Bake Cookies: Place the formed cookies into the preheated oven. Set a timer for 5 minutes. This partial bake helps the cookie structure set before adding the filling.
7. Prepare Pumpkin Filling: While the cookies are baking, combine the pumpkin puree (ensure it’s 100% pumpkin, not pie filling), 3 tablespoons packed light brown sugar, the remaining large egg, evaporated milk, 1 tablespoon all-purpose flour, and pumpkin pie spice in a small bowl. Whisk until completely smooth and well combined.
8. Fill and Finish Baking: After 5 minutes, remove the cookies from the oven. Use the back of your tablespoon or a 1/4 cup measure to reshape and deepen the divot in the middle of each cookie if it has puffed up. You want a clear, wide hole with about a 1/2-inch border of cookie on the outside. Carefully spoon approximately 2 teaspoons of the prepared pumpkin filling into the center of each partially baked cookie. Return the baking sheet to the oven. Bake for an additional 6 to 8 minutes, or until the cookie edges are turning a light golden brown and the pumpkin filling is set and no longer wobbly.
9. Cool Completely: Remove the baking sheet from the oven and transfer the Pumpkin Pie Cookies to a wire rack to cool completely. The filling will continue to set as they cool. Once cool, add a dollop of whipped cream if desired and serve your homemade treats!

Pro Tips & Troubleshooting

Master your Pumpkin Pie Cookies with these essential tips for baking and troubleshooting common challenges.

• Perfect Divot: Use a tablespoon or shot glass to create a wide, deep well in each flattened dough ball, ensuring plenty of room for the filling in your Pumpkin Pie Cookies.
• Preventing Cracks: Do not overfill. Ensure the pumpkin filling is fully set and firm before cooling to prevent cracks.
• Don’t Overbake: Bake until cookie edges are lightly golden and the filling is set, not wobbly. Overbaking yields dry cookies.
• Room Temperature Ingredients: Crucial for a smooth, emulsified dough and an even filling texture.
• Measuring Flour Correctly: Spoon flour into your cup then level it. This prevents a dense, dry cookie.
• Cooling Completely: The filling needs to fully set as the cookies cool on a wire rack for optimal texture.

Serving, Storage, & Variations

Make the most of your delightful Pumpkin Pie Cookies with these serving, storage, and variation ideas.

• Serving Suggestions: Enjoy plain or top your Pumpkin Pie Cookies with whipped cream, a dusting of cinnamon, or a maple syrup drizzle. Perfect with coffee or cider.
• Storage: Keep baked cookies in an airtight container, single layer, in the refrigerator for 3-4 days. Allow to warm slightly before serving.
• Shelf Life: Best within 3-4 days, refrigerated.
• Freezing Instructions: Freeze baked cookies up to 2 months; thaw in fridge. You can also freeze unbaked dough balls for later.
• Variations:
  • Chocolate Drizzle: Drizzle melted dark or white chocolate over cooled cookies for decadence.
  • Cream Cheese Frosting: A small dollop of tangy cream cheese frosting complements the pumpkin beautifully.
  • Nutty Crumble: Sprinkle chopped pecans or walnuts with brown sugar over the filling before the final bake.

Pumpkin Pie Cookies Nutrition

These Pumpkin Pie Cookies offer a delightful treat that balances indulgent flavors with satisfying goodness. Please note that the nutritional information provided is an estimation based on the ingredients used and serving sizes. Actual values may vary depending on specific brands and exact preparation. Enjoy them as part of a balanced diet.

FAQ

• Can I use fresh pumpkin puree? Yes, absolutely! Ensure your fresh pumpkin puree is thick and well-drained to avoid making the filling too watery. Excess moisture can lead to a runny filling.
• Why are my cookies spreading too much? This often happens if your butter is too warm, you didn’t measure flour correctly, or your oven temperature is off. Ensure butter is cool room temperature and flour is spooned and leveled.
• Can I make these cookies ahead of time? Yes, you can! Prepare the dough and filling separately, storing them in the fridge for up to 2 days. Or, bake the Pumpkin Pie Cookies completely and refrigerate until serving.
• What kind of graham crackers should I use? Use plain graham crackers. Finely crush them into crumbs, either in a food processor or by hand. Avoid flavored graham crackers as they might alter the taste.
• Can I use individual pumpkin pie spice components? Yes! If you don’t have a blend, combine individual spices like cinnamon, nutmeg, ginger, and cloves. Refer to the Notes & Substitutions section for a suggested homemade blend.

Conclusion

These delightful Pumpkin Pie Cookies truly embody the spirit of autumn in every single bite. With their tender graham cracker base and creamy, spiced pumpkin filling, they offer a perfect balance of comforting flavors and satisfying textures. They are surprisingly simple to make and promise a unique dessert for any occasion. Don’t wait for a special event; gather your ingredients and bring this wonderful fall treat to life today. Share your creations and spread the joy of baking!

Delicious Pumpkin Pie Cookies: Your New Favorite Fall Treat

These delicious pumpkin pie cookies combine a soft, spiced cookie base with a creamy pumpkin filling, offering the perfect taste of fall in every bite. They’re an ideal treat for autumn gatherings or a cozy evening at home.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings 24 cookies

Calories 200 kcal

Equipment

• Oven
• Baking sheet
• Parchment paper
• Stand mixer
• Paddle attachment
• Silicone spatula
• Cookie scoop (1 1/2 ounce)
• Tablespoon measuring spoon
• Small bowl
• Whisk
• 1/4 cup measure

Ingredients

  

Cookies

• 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
• 1 tablespoon milk
• 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 (cream also works!)
• 1 tablespoon all-purpose flour
• 1 teaspoon pumpkin pie spice

Instructions

 

Instructions

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• In a stand mixer, beat the butter, brown sugar, and granulated sugar for about 1 minute until combined.
• Scrape down the bowl, then add the egg, milk, and vanilla, beating until well combined.
• Scrape the bowl again, then add the flour, graham cracker crumbs, baking powder, and salt, mixing on low speed until just combined.
• Scoop 1 1/2 ounce portions of dough, roll smooth, and place 2 inches apart on the baking sheet. Gently flatten each ball, then press a wide divot into the center with your thumb or a tablespoon, and bake for 5 minutes.
• While the cookies partially bake, combine the pumpkin puree, brown sugar, egg, evaporated milk, flour, and pumpkin pie spice in a small bowl and whisk to make the filling.
• Remove the partially baked cookies, reshape the divots, spoon 2 teaspoons of pumpkin filling into each, and bake for another 6 to 8 minutes until golden and the filling is set.
• Allow the cookies to cool completely on the baking sheet before serving, optionally topped with whipped cream.

Notes

For best results, ensure butter and egg are at room temperature. The cookies are delicate when warm, so allow them to cool completely before handling or serving. A dollop of fresh whipped cream enhances the ‘pie’ experience!