Pumpkin Pie Cookie Recipe
Delicious cookies that taste just like pumpkin pie, but in bite size form!
Servings: 30 people
Ingredients
Cookie Base
- 1 cup butter salted, room temperature
- 1 cup white granulated sugar
- ½ cup packed brown sugar
- ¼ teaspoon fine grind sea salt or kosher salt
- 1 Tablespoon vanilla paste or extract
- 3 cups all purpose flour
Pumpkin Pie Filling
- 2 large eggs
- ⅓ cup packed brown sugar
- ½ Tablespoon vanilla paste or extract
- 15 ounces pumpkin puree
- 1½ teaspoons ground cinnamon
- ¾ teaspoon nutmeg
- ½ teasoon allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon fine grind sea salt or kosher salt
- ½ cup heavy whipping cream
Instructions
Making the Cookie Dough
- In the bowl of a stand mixer or a large mixing bowl, add the room temperature butter and the sugars. Using the paddle attachment, cream the butter and sugar on low speed until incorporated. Increase to medium speed for about 30-60 seconds. Scrape down the sides of the bowl.1 cup butter, 1 cup white granulated sugar, ½ cup packed brown sugar
- Add the salt and vanilla paste or extract and mix until incorporated on low to medium speed.¼ teaspoon fine grind sea salt or kosher salt, 1 Tablespoon vanilla paste or extract
- Add 1 cup of flour at a time and mix on low speed after each addition just until the flour is incorporated. Scrape down the sides of the bowl as needed. With the third and final cup of flour, the dough will become crumbly and dry. This is normal.3 cups all purpose flour
Forming and Par Baking Cookies
- Preheat oven to 400℉/200℃
- Scoop 1 Tablespoon of the cookie dough onto a cookie or baking sheet (no parchment and do not use grease) and space them about 2-3" apart. Using a tart shaper or your thumb or the back of a rounded spoon, press the ball of dough to flatten it and make a depression in the very center. Create little walls from the edges by pushing them around the tart shaper. If you don't have a tart shaper, gently push the edges towards the center to form little walls. Repeat until the tray is full. Place the tray on the rack in the center of the oven and bake for 5 minutes at 400℉/200℃. *See Recipe Notes for Second Method using cupcake liners.
- They will still be light in color and will have spread just a bit. While warm, press down again with the tart shaper or the back of a rounded spoon to compress the center, which puffs up during the par bake. This leaves more room for the delicious pumpkin filling.
- Allow the first tray to cool on a cooling rack while you bake the second tray. I usually make the filling while the second tray is baking. When the second tray is done par baking, start to fill the first tray with the pumpkin filling. The amount of trays you will need will vary based on the size of the tray, but I can fit 12 cookies on a half sheet pan size tray. You will repeat this process until all of the cookies are par baked.
Making the Filling
- In a medium size bowl lightly whisk the eggs. Add the brown sugar, vanilla, pumpkin and whisk to combine.2 large eggs, ⅓ cup packed brown sugar, ½ Tablespoon vanilla paste or extract, 15 ounces pumpkin puree
- Add the spices and whisk to incorporate.1½ teaspoons ground cinnamon, ¾ teaspoon nutmeg, ½ teasoon allspice, ¼ teaspoon ground ginger, ¼ teaspoon fine grind sea salt or kosher salt
- Add the whipping cream and stir to combine.½ cup heavy whipping cream
Filling and Baking the Cookies
- Fill each cookie well with the pumpkin pie filling. Place the sheet tray of cookies on the center rack of the preheated oven and bake at 400℉/200℃ for 8-10 minutes or until the edges just start turning brown.
- Remove the tray from the oven and let the cookies cool on the tray for about 5 minutes, then transfer them to a cooling rack to cool completely.
- Top with Whipped Cream if desired and serve!
Nutrition
Serving: 2cookies