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–+ servings

Pumpkin Pie Cookies

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Delicious handheld cookies that combine the flavors of pumpkin pie with the texture of soft sugar cookies. Perfect for holiday gatherings and sharing.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 30 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 100
Ingredients Method Nutrition Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter, softened (room temperature) You can use salted butter, reducing added salt to 1/4 teaspoon.
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar (confectioners’ sugar)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour For a gluten-free version, swap equal weight gluten-free all-purpose flour blend that includes xanthan gum.
  • 1/2 teaspoon salt Reduce to 1/4 teaspoon if using salted butter.
  • 1/2 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice (or 1/2 tsp cinnamon + 1/4 tsp ginger + pinch of cloves) Freshly mixed spices give a brighter flavor.
Pumpkin Filling
  • 1/2 cup pumpkin puree (not pumpkin pie filling) Canned or homemade both work, but avoid sweetened varieties.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy, about 2–3 minutes.
  3. Stir in the vanilla extract until combined.
  4. In a separate bowl, whisk together flour, salt, baking powder, and pumpkin pie spice.
  5. Gradually add dry ingredients to the butter mixture. Mix until a soft, cohesive dough forms.
  6. Scoop or roll tablespoons of dough into small balls and place on the prepared baking sheet about 1½ inches apart.
  7. Gently flatten each ball to form a round about 1/2-inch thick.
  8. Use the back of a teaspoon to make a shallow indentation in the center of each cookie. Fill each well with about 1 teaspoon of pumpkin puree.
Baking
  1. Bake for 12–15 minutes, until edges are lightly golden and centers are set.
  2. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

Nutrition

Serving: 1gCalories: 100kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gSodium: 50mgSugar: 4g

Notes

Store cooled cookies in an airtight container for up to 3 days; refrigerate for up to 1 week. For longer storage, freeze for up to 3 months. Warm in a 300°F oven for 5–7 minutes to refresh texture.
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