Pumpkin Pie Cookies

Course Dessert

Cuisine American, Southern

Keyword pumpkin-pie-cookie-recipe, pumpkin-pie-cookies

Prep Time 15

Cook Time 20

Chill Time 4

Total Time 4 35

Servings servings (may vary)

Calories 150kcal

Ingredients

Cookie Dough:
3/4 cup unsalted butter softened to room temperature
2/3 cup granulated sugar
1/2 cup packed light brown sugar
1 tsp vanilla extract
1/2 cup canned pumpkin puree
2 large eggs
2 1/2 cups all purpose flour
1 Tbsp pumpkin pie spice
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup finely chopped pecans
Pumpkin Pie Filling:
1/2 cup canned pumpkin puree
2 Tbsp heavy cream or half and half or evaporated milk
3 Tbsp granulated sugar
1 Tbsp all purpose flour
1/2 tsp pumpkin pie spice
1/4 tsp salt
1 large egg lightly beaten
whipped cream and pecans for garnishing optional

Instructions

Cookie Dough: In a large bowl use an electric mixer on medium-high speed to cream the butter, granulated sugar, light brown sugar and vanilla extract.
Add the pumpkin puree. Mix just until incorporated. Add eggs one at a time beating until fluffy and fully combined.
In a separate medium bowl, use a whisk to sift the flour, pumpkin pie spice, baking powder, baking soda and salt.
With the mixer on medium-low speed, gradually add the flour mixture to the wet ingredients, stopping to scrape the bowl periodically.
Once combined, add the pecans beating slowly to evenly distribute. The batter may be sticky.
Cover the bowl with plastic wrap and refrigerate for around 1-2 hours or just until the dough is chilled and can be easily scooped into balls.
Make the Pumpkin Pie Filling: While the cookie dough chills, make the filling. In a small bowl stir together the of the pumpkin puree, heavy cream, sugar, flour, pumpkin pie spice, salt and egg until fully combined. Cover the bowl with plastic wrap and chill until ready to bake cookies.
Once dough is chilled and can hold its shape while being scooped, it is ready to bake.
Bake: Preheat the oven to 350°F. Line two sheet pans with parchment paper.
Using a small scoop (about 1 1/2 Tablespoon) form cookie dough balls and drop onto the parchment lined baking sheet, at least 2-inches apart.
Use the back of a very small spoon to create a well in the center of each dough ball. Fill the center of each cookie with a small amount of the pumpkin center filling, about 1/2 Tbsp. (Be careful not to overfill)
Bake for about 18-20 minutes or until firm, lightly golden brown and the center is no longer wet.
Remove from the oven and let cool on a baking sheet for 3 minutes then carefully remove to a wire rack to finish cooling.
Serve topped with a dollop of whipped cream or Cool Whip and garnish with a pecan.

Notes

Nuts - I can't resist adding pecans to these cookies for a bit of texture. You can omit the nuts or use walnuts instead, with no other adjustments needed.
Pumpkin Pie Spice - You can replace the pumpkin pie spice for this recipe using 2 teaspoons ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, 1/8 teaspoon ground cloves.
Whipped Cream - You can use fresh whipped cream or Cool Whip for the topping. Homemade whipped cream isn't as stable, so only pipe that on top the day you plan on serving the cookies.
Homemade Whipped Cream - To make homemade whipped cream, whip 1 cup of heavy cream with 1 teaspoon of vanilla extract using an electric mixer. Gradually add 3-4 tablespoons of granulated sugar, whipping on medium-high speed until stiff peaks form. This should yield around 2 cups of whipped cream which should be plenty to pipe on top.
Pro Tip - Cookies of all kinds naturally spread while baking. After baking these cookies, to achieve a an even rounded shape, as soon as they're removed from the oven you can use a cookie spatula, a cookie cutter or a glass to gently even out and shape the edges of the cookies into rounds. This has to be done while they're hot, once cooled, it won't work.

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