Pumpkin Pie Cookies
Indulge in the flavors of fall with these soft and chewy pumpkin pie cookies topped with a dollop of whipped cream. Perfect for satisfying your pumpkin spice cravings!
Servings: 9 -12 cookies
Ingredients
Cookie Base
- 1/2 Cup Unsalted Butter softened, not warm
- 1/2 Cup Brown Sugar
- 1/3 Cup White Sugar
- 1 Large Egg
- 1 teaspoon Vanilla
- 1 ¾ Cups Flour
- 1 teaspoon Cornstarch
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1 teaspoon Salt
- 1/4 Cup Cinnamon Sugar
- Pie Crust crumbled
Pumpkin Pie Filling
- 2/3 Cup Pumpkin Puree NOT pumpkin pie filling
- 1/4 Cup Maple Syrup
- 1/4 Cup Sugar
- 2 teaspoons Cornstarch
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Unsalted Butter
- 1/2 teaspoon Pumpkin Pie Spice
- Whipped Cream for garnish
Instructions
For the Cookie Base
- Cream the butter until smooth then add the sugars and beat until fluffy and smooth, about 1 minute.1/2 Cup Unsalted Butter, 1/2 Cup Brown Sugar, 1/3 Cup White Sugar
- Scrape the sides of the bowl down and mix in the vanilla and egg.1 Large Egg, 1 teaspoon Vanilla
- In a bowl, whisk together the dry ingredients. Pour the dry ingredients into the mixer and mix until 1/2 the flour is incorporated then switch to a wooden spoon and gently fold together.1 ¾ Cups Flour, 1 teaspoon Cornstarch, 1 teaspoon Baking Powder, 1/4 teaspoon Baking Soda, 1 teaspoon Salt
- Using a large cookie scoop, scoop out 9-12 large cookies then roll into a ball. Then roll them in crumbled pie crust mixed with cinnamon sugar.Pie Crust, 1/4 Cup Cinnamon Sugar
- Place the cookie dough balls into the refrigerator for 30 minutes.
- While the dough chills, make the pumpkin pie filling. See section below.
- Pull the cookie dough balls out of the fridge and place 4-6 balls on a baking sheet lined with parchment paper.
- Preheat oven to 350 degrees F.
- Slightly press each dough ball down, using your thumb to make an indent in the center of each cookie and then use your fingers to spread the dough out and make the indent larger.
- Spoon about 1 ½ Tablespoons of the pumpkin pie filling into the center of each cookie making sure that it does not cover the cookie edges.
- Bake the cookies for 12-14 minutes, or until the pumpkin pie filling starts to set. Set aside to cool and pipe whipped cream on.Whipped Cream
For the Pumpkin Filling
- Add all the ingredients together in a medium bowl and whisk to combine.2/3 Cup Pumpkin Puree, 1/4 Cup Maple Syrup, 1/4 Cup Sugar, 2 teaspoons Cornstarch, 1 teaspoon Vanilla Extract, 2 Tablespoons Unsalted Butter, 1/2 teaspoon Pumpkin Pie Spice
Video
Nutrition
Serving: 1cookie | Calories: 362kcal | Carbohydrates: 58g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 304mg | Potassium: 158mg | Fiber: 1g | Sugar: 37g | Vitamin A: 3244IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg