These delightful pumpkin pie cookies bring the taste of fall into a handy bite-sized treat. With a soft, chewy texture and warm spices, they’re like little pieces of autumn on your plate!
Trust me, the smell alone can make you feel cozy. They’re perfect for sharing, but you might want to keep a few for yourself because they disappear fast! 🥰
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for these cookies. If you’re looking for gluten-free options, you can try almond flour or a gluten-free baking blend.
Spices: The mix of cinnamon, ginger, nutmeg, and cloves gives these cookies a cozy flavor. If you don’t have all of them, you can use pumpkin pie spice as a shortcut! Just adjust the amount to your taste.
Butter: Unsalted butter is used here for better control over salt. If you’re dairy-free, you can substitute it with coconut oil or dairy-free butter. Keep in mind it might change the texture slightly.
Pumpkin Puree: Use canned pumpkin puree for convenience, but homemade puree can be delicious too. Just ensure it’s well-drained to avoid excess moisture.
How Do You Get the Perfect Balance of Cookie and Filling?
The key to achieving the best cookie experience is getting the right balance between the crust and the filling. Here’s how to do it:
- Don’t overfill: Leave a little space at the top of each cookie crust for the filling to rise without spilling over. This helps maintain that perfect cookie to filling ratio.
- Timing is everything: Make sure to bake the crusts only until they’re just set. This will give you a nice, tender texture that’s not too hard.
- Let them cool: Cooling the cookies properly ensures the filling sets up nicely without being runny. Chilling them helps the flavors meld, making each bite even better.
How to Make Delicious Pumpkin Pie Cookies
Ingredients You’ll Need
For the Cookie Crust:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Pumpkin Pie Filling:
- 3/4 cup pumpkin puree
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 tablespoon cornstarch or flour (to thicken)
For Topping:
- Whipped cream or frosting
- Optional: additional ground cinnamon or pumpkin pie spice for sprinkling
How Much Time Will You Need?
You’ll need about 20 minutes for prep and around 30-40 minutes for baking and cooling. To get the best flavor, chill the cookies for at least 1 hour before serving. In total, plan for about 2 hours, including prep and chilling time. But trust us, the wait is worth it!
Step-by-Step Instructions
1. Prepare Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C). Grease a muffin tin or mini tart pans lightly to prevent sticking later on.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices: cinnamon, ginger, nutmeg, and cloves. This blend will give your cookies that classic pumpkin pie flavor!
3. Cream the Butter and Sugars
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
4. Add the Egg and Vanilla
Beat in the egg and vanilla extract until everything is well combined. This will help bind your cookie dough together.
5. Combine Wet and Dry Ingredients
Slowly add the dry ingredient mixture to the wet ingredients, stirring just until everything is combined. The dough might feel a little stiff, and that’s perfectly fine!
6. Form the Cookies
Take portions of the dough and press them evenly into the bottom and up the sides of each muffin cup or mini tart pan to create a cookie crust.
7. Bake the Cookie Crusts
Bake the cookie crusts in the preheated oven for about 8-10 minutes, or until they’re set but not browned. Remove them from the oven and let them cool for a few minutes.
8. Make the Pumpkin Filling
While the crusts are baking, mix the pumpkin puree, brown sugar, spices, and cornstarch in a separate bowl. Stir until everything is smooth and well integrated.
9. Fill the Cookie Crusts
Spoon the pumpkin filling evenly into each baked cookie crust, filling them about three-quarters full, giving them room to expand as they bake.
10. Bake the Filled Cookies
Return the filled cookie cups to the oven and bake for another 12-15 minutes, or until the filling is set but still slightly jiggly in the center.
11. Cool and Chill
Once baked, remove them from the oven and let them cool to room temperature. After that, refrigerate for at least 1 hour to allow the flavors to deepen and the filling to firm up.
12. Top and Serve
Right before serving, pipe or dollop whipped cream onto each cookie. Sprinkle a little extra ground cinnamon or pumpkin pie spice on top for that perfect finishing touch.
13. Enjoy!
Share and enjoy these delicious mini pumpkin pie cookies that bring all the flavors of fall to your table!
These cookies are ideal for any autumn gathering or cozy dessert after dinner. Happy baking!
Can I Use Canned Pumpkin Filling Instead of Pumpkin Puree?
Yes, you can! Just make sure to check if the canned pumpkin filling already contains spices or sugar, so you can adjust the other ingredients accordingly. Using pure pumpkin puree will give you the best control over flavor and sweetness.
How Should I Store Leftover Pumpkin Pie Cookies?
Store any leftover cookies in an airtight container in the refrigerator for up to 3 days. If you’ve topped them with whipped cream, it’s best to add the topping just before serving for optimal freshness.
Can I Freeze Pumpkin Pie Cookies?
Absolutely! You can freeze the baked cookies without the whipped cream topping. Place them in a single layer in an airtight container with parchment paper between layers and freeze for up to 3 months. Thaw in the refrigerator before serving and add the whipped cream just before enjoying.
What Can I Use Instead of Cornstarch?
If you don’t have cornstarch on hand, you can substitute it with an equal amount of all-purpose flour to thicken your pumpkin filling. It will work just fine, though the texture might be slightly different.
