Pumpkin Pie Cookies
These pumpkin pie cookies turn all the cozy flavors of a classic pumpkin pie into a hand-held cookie: a soft yet crisp cookie base filled with spiced pumpkin pie filling. I’ve tested it several times to nail the texture, timed it for busy home bakers, and included make-ahead and variation tips so you can confidently bake them for your holiday table.
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Servings: 15 cookies
INGREDIENTS
Cookies
- 1/2 cup unsalted butter softened to room temperature
- 1 ½ cups granulated sugar
- 1/2 cup vegetable oil or avocado oil
- 1 cup full-fat sour cream room temperature
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 teaspoon cinnamon
- 4 1/2 cups all-purpose flour gluten-free if needed
- Topping: Homemade whipped cream and cinnamon sugar
Pumpkin Pie Filling
- 1/4 cup pumpkin puree
- 1/3 cup light brown sugar packed
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cornstarch
- 1/4 cup half and half or heavy cream
- 1 large egg room temperature
INSTRUCTIONS
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Cream the butter (2 min): To a large bowl with an electric mixer, or stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 2-3 minutes.1/2 cup unsalted butter, 1 ½ cups granulated sugar
- Add the wet ingredients (3 min): With the mixer running on low, pour in the oil and mix until combined. Add the sour cream, egg, and vanilla extract and mix on medium-low speed until combined. It’s ok if it’s somewhat lumpy.1/2 cup vegetable oil, 1 cup full-fat sour cream, 1 large egg, 1 teaspoon vanilla extract
- Whisk dry ingredients (2 min): In a separate medium bowl, whisk together the baking powder, salt, cinnamon, and flour. With the mixer running on low speed, add the dry ingredients until combined.1 teaspoon baking powder, 1 teaspoon salt, 3/4 teaspoon cinnamon, 4 1/2 cups all-purpose flour
- Shape the cookies (3 min): Using a 1/4 cup (or a very large cookie scoop), scoop and roll the dough into smooth balls and place on the prepared baking sheet 3 inches apart. Use the back of a Tablespoon to create a well in to center of the cookie dough. These cookies don’t spread much so how they look going into the oven is what they’ll look like. I like to make sure my edges are as smooth as possible.
- Prepare the filling (5 min): In a large bowl, whisk together all of the filling ingredients until combined and smooth.1/4 cup pumpkin puree, 1/3 cup light brown sugar, 1/4 teaspoon salt, 1 teaspoon pumpkin pie spice, 1 teaspoon cornstarch, 1/4 cup half and half, 1 large egg
- Fill the cookies (3 min): Pour the pumpkin pie filling into each cookie dough well almost all the way to the top. I like to use a small liquid measuring cup with a spout for easy pouring.
- Bake the cookies (12-14 min): Bake in the preheated oven for 12-14 minutes, until the pumpkin filling is set and no longer jiggles in the center when you nudge it. Allow the cookies to cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely. You can transfer them to the fridge until they’re ready to decorate and serve (I prefer to serve them chilled, but room temp works too).
- Decorate and serve (5 min): Pipe whipped cream in a back-and-forth motion on one half of the cookies and dust with cinnamon sugar.
Notes
Make-ahead: Bake cookies, cool completely, and refrigerate overnight. Pipe whipped cream right before serving.
Storage: store baked cookies in an airtight container at room temp for up to 2 days (if no whipped topping) and up to 5 days in the fridge.. Stoup to 5 days, especially if topped with cream. In freezer: up to 3 months when well sealed.
Freeze baked cookies for up to 3 months: After baking and cooling, flash freeze in a single layer for 30 minutes, then transfer to a freezer bag. Thaw at room temp then top with whipped cream and serve.
Freeze cookie dough: Scoop and roll cookie dough balls. Flash freeze on a baking sheet and transfer to a bag and freezer for up to 3 months. Thaw overnight in the fridge then press with a spoon, fill with pie filling, and bake.
More topping ideas: chopped pecans, salted caramel, ice cream.
Homemade whipped cream: beat or whip 1 cup heavy cream, 2 tbsp granulated sugar, and 1 tsp vanilla with an electric mixer or stand mixer fitted with the whisk attachment until soft peaks form.
Leaf cutout cookies: I scooped out 1-2 scoops of dough, rolled them on parchment paper and used leaf cookie cutters to cut them into shapes and baked them for 8-9 minutes. They held their shape well!
Nutrition
Serving: 1cookie | Calories: 398kcal | Carbohydrates: 55g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 241mg | Fiber: 1g | Sugar: 26g | Vitamin A: 967IU | Vitamin C: 0.4mg | Calcium: 54mg | Iron: 2mg
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