Best Pumpkin Pie Cookies
These pumpkin pie cookies are made with a buttery, cookie dough that is filled with a creamy pumpkin filling and topped with whipped cream.
Ingredients
Cookie dough
- 1 cup Butter unsalted, softened
- ½ cup Brown sugar
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 2 Eggs large eggs
- 1 teaspoon Cinnamon
- 3 cups Flour AP, plain flour
Pumpkin pie filling
- ¾ cup Pumpkin puree canned
- 6 oz Sweetened condensed milk
- 1 Egg
- 3 tablespoon Milk
- ⅓ teaspoon Kosher salt
- ½ teaspoon Vanilla extract
- 1 teaspoon Pumpkin pie spice
Instructions
Make the pumpkin pie filling
- Into a large mixing bowl, add the pumpkin puree, egg, sweetened condensed milk, milk, salt, pumpkin pie spice, and vanilla extract. Mix with a whisk until well combined.
Make the cookie dough
- Into a large mixing bowl, add the room temperature butter, brown sugar, granulated sugar, cinnamon, vanilla extract, and kosher salt. Mix with an electric hand mixer until smooth.
- Add the eggs and mix until well combined.
- Add the flour and mix until just combined. Don't overmix for moist cookies and not dry cookies.
- Scoop 18 cookie dough balls and place them on a parchment paper-lined baking sheet. Roll each cookie dough into a ball and create a thumbprint pattern using your finger or a tablespoon.
- Fill each cookie indent with about 1 teaspoon of the pumpkin pie filling. Bake the cookies in a 180c (350f) preheated oven for 12-14 minutes or until the cookies and the filling looks set. Do not overbake them!
- Allow the cookies to cool for 5 minutes and then transfer them to a cooling rack to cool completely. Top each cookie with a dollop of whipped cream and a sprinkle of cinnamon.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Roll Evenly. When rolling out your cookie dough, aim for an even thickness across all cookies. This ensures uniform baking and prevents some cookies from being over or undercooked.
- Don’t Overfill. When adding the pumpkin filling to each cookie shell, be careful not to overfill them to prevent spillage during baking.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, it ensures that your cookies bake evenly.
- Allow these cookies cool for 5 minutes and then transfer them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
- Cool completely before topping. Allow your cookies to cool completely before topping them with whipped cream. This prevents from the whipped cream from melting.
Nutrition
Calories: 280kcalCarbohydrates: 39gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 58mgSodium: 215mgPotassium: 105mgFiber: 1gSugar: 23gVitamin A: 1973IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!