These Pumpkin Pie Cookies are like tiny bites of fall! With a sweet pumpkin flavor and warm spices, they remind you of the classic pie but are super easy to grab and enjoy.
My favorite part? They’re soft and chewy, perfect for sharing or sneaking a few on your own. I love dipping them in milk—trust me, it makes them even better! 🥛🍪
Key Ingredients & Substitutions
All-Purpose Flour: This is your base and gives the cookies their structure. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend.
Pumpkin Puree: You can use canned pumpkin puree for ease, or make your own by roasting and blending fresh pumpkin. Just ensure it’s pure pumpkin and not pie filling!
Butter: Unsalted butter adds rich flavor. If you’re dairy-free, use a plant-based butter substitute instead.
Spices: The combination of cinnamon, nutmeg, ginger, and cloves adds warmth. Feel free to adjust these spices to your taste—add more cinnamon if you’re a fan!
Cream Cheese: This gives the whipped topping a creamy texture. If you’re dairy-free, consider using coconut cream as a substitute.
How Do I Ensure My Cookies Have the Perfect Texture?
Getting the right texture for your pumpkin pie cookies is key to making them soft and chewy. Here are some tips:
- Do not overmix: When combining the flour with wet ingredients, mix until just combined. Overmixing can lead to tougher cookies.
- Room temperature ingredients: Make sure your butter, egg, and cream cheese are at room temperature. This helps create a smooth batter and the right texture.
- Don’t skip cooling: Allow the cookie crusts to cool before adding the filling. This prevents excess moisture and maintains the structure.
Follow these tips, and your cookies will turn out deliciously every time! Enjoy your baking! 🍪
How to Make Pumpkin Pie Cookies
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup pumpkin puree (canned or homemade)
- 1/2 cup brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup cream cheese, softened (for whipped cream topping)
- 1/2 cup heavy cream (for whipped cream topping)
- 2 tbsp powdered sugar (for whipped cream topping)
- Ground cinnamon or pumpkin pie spice, for garnish
How Much Time Will You Need?
This delightful recipe takes about 30 minutes for preparation and another 25 to 30 minutes for baking. With cooling time included, you’ll be enjoying these cookies in about 1.5 hours. Perfect for a cozy afternoon of baking!
Step-by-Step Instructions:
1. Make the Cookie Crust:
First, preheat your oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour, granulated sugar, salt, and baking powder. Add the softened butter, and mix until the mixture looks like coarse crumbs. Press this mixture firmly into the bottoms of mini muffin tins to form little cookie crusts. Bake for about 8-10 minutes until they are just slightly golden. Remove from the oven and let them cool completely.
2. Prepare the Pumpkin Filling:
While the crusts are cooling, grab another bowl and whisk together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, egg, and vanilla extract until everything is smooth and blended well. This mixture will be your delicious filling!
3. Fill and Bake:
Now, take your cooled cookie crusts and spoon the pumpkin filling into each one, filling them just about to the top. Place them back into the oven and bake at 350°F (175°C) for another 12-15 minutes or until the filling is fully set. Once done, let them cool completely in the pan.
4. Make the Whipped Cream Topping:
In a chilled bowl (to help it whip better), combine the heavy cream, softened cream cheese, and powdered sugar. Use a mixer to whip everything together until stiff peaks form. This yummy topping will make your cookies extra special!
5. Assemble:
Once your cookies and filling are cooled, it’s time to assemble them! Pipe or dollop the whipped cream topping on each cookie. And for that extra touch, lightly dust them with ground cinnamon or pumpkin pie spice.
6. Serve and Enjoy:
These delicious pumpkin pie cookies are perfect for sharing, or you can savor a few just for yourself! They are easy to store in the refrigerator until you’re ready to enjoy them again. Indulge in these cozy bites of fall whenever you like!
Enjoy your baking adventure with these charming and delightful pumpkin pie cookies! 🥧🍪
Can I Use a Different Sweetener Instead of Sugar?
Absolutely! You can substitute granulated sugar with coconut sugar or a sugar alternative like erythritol for a lower-calorie option. Just make sure to adjust the quantity according to the sweetness of the alternative you choose.
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container in the refrigerator for up to 5 days. To keep them fresh, place a piece of parchment paper in between layers to prevent sticking.
Can I Make the Cookie Dough Ahead of Time?
Yes! You can prepare the cookie crust dough ahead of time and refrigerate it for up to 2 days. When you’re ready to bake, just let it sit at room temperature for about 15 minutes before pressing it into the muffin tins.
What If I Don’t Have Mini Muffin Tins?
No worries! You can also use a standard muffin tin, but be sure to adjust the baking time as larger cookies may take a bit longer to set. Keep an eye on them while they bake!