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Plate of homemade pumpkin pie cookies with whipped cream topping sitting on my kitchen counter
Taha Ayad

Pumpkin Pie Cookies

These pumpkin pie cookies combine soft brown sugar spice cookies with a creamy pumpkin center. Perfect for Thanksgiving and easy to make ahead.
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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 1 hour 18 minutes
Servings: 14 cookies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • ½ cup unsalted butter
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 tablespoon all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup pumpkin purée
  • ¼ cup light brown sugar
  • 1 large egg
  • 1 tablespoon evaporated milk
  • 2 tablespoons all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • ½ cup heavy whipping cream
  • 1 tablespoon powdered sugar

Method
 

  1. Cream butter and sugars until light and fluffy.
  2. Mix in egg and vanilla until smooth.
  3. Whisk dry ingredients and fold into butter mixture.
  4. Shape dough into a log and chill for 30 minutes.
  5. Slice dough, roll into balls, and press deep divots in centers.
  6. Chill shaped cookies for 10-15 minutes.
  7. Whisk pumpkin purée, sugar, egg, milk, flour, and spice for filling.
  8. Fill each cookie center with pumpkin mixture.
  9. Bake at 375°F for 3 minutes, then reduce to 350°F and bake 10 more minutes until set.
  10. Cool completely on rack.
  11. Whip cream with powdered sugar and pipe on cooled cookies.

Notes

  1. Use 100% pure pumpkin purée, not pumpkin pie filling.
  2. Chill dough twice to prevent spreading.
  3. Do not overbake; centers should have a slight jiggle when removed from oven.
  4. Freeze without whipped cream for best results.
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