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Pumpkin pie cookies bring together the nostalgia of a classic holiday dessert and the ease of a cookie tray. These cookies are soft and chewy with a warm blend of spices, creamy filling, and a little flair from crispy pie crust leaves. They fit right in at Thanksgiving gatherings or cozy autumn evenings.
I first made these pumpkin pie cookies for a Friendsgiving potluck and watched them vanish before the main course even started. Now my friends request them every year.
Gather Your Ingredients
- Pumpkin puree: Adds rich moisture and helps create the classic pumpkin pie taste. Choose canned for consistency and check that it is pure pumpkin, not pumpkin pie filling.
- All-purpose flour: Forms the structure of the cookies. Use fresh flour for the best rise and texture.
- Cane sugar and powdered sugar: Sweeten the dough and filling. Use fine sugar if possible for smoother dough.
- Pumpkin pie spice, cinnamon, ginger, and cloves: Layer in warm autumn flavor. Make your own if you like a stronger spice blend.
- Evaporated milk: Gives the pumpkin pie filling that creamy custard texture. Go for full fat for richness.
- Large eggs: Hold everything together and contribute to the tender crumb. Always use room temperature eggs for best mixing.
- Vanilla extract: Enhances all the other flavors. Try to use pure extract.
- Butter and canola oil: Provide moisture and a melt-in-your-mouth finish. Softened butter will cream more easily.
- Heavy whipping cream: Whips up a fluffy topping. If time allows, chill your mixing bowl for faster peaks.
- Frozen pie shell and mini leaf cookie cutters: Create cute decorative accents. Optional but fun for festive occasions.
How to Make It
- Preheat and Prepare:
- Start by preheating your oven to 350 degrees. Line two cookie sheets with silicone mats or parchment paper so your cookies bake evenly and release easily.
- Make the Cookie Dough:
- In a large bowl, beat softened butter, canola oil, pumpkin puree, granulated sugar, powdered sugar, vanilla extract, and eggs. Mix on medium speed until everything is creamy and well incorporated. The pumpkin gives a lovely orange hue and moisture to the dough.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together all-purpose flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt. Whisking ensures the leaveners and spices are distributed evenly through the flour.
- Combine Wet and Dry:
- Gradually mix the dry ingredients into your wet mixture. Scrape down the sides often to avoid dry pockets and stir just until combined. Overmixing can make the cookies tough.
- Scoop and Bake:
- Using a spoon or cookie scoop, drop mounds of dough onto your prepared cookie sheets. Leave a bit of room between each. Bake for 14 to 16 minutes until the edges set and the cookies are slightly puffed. Cool completely before assembling.
- Make the Pumpkin Pie Filling:
- In a medium bowl, combine pumpkin puree, white sugar, ground cinnamon, salt, ground ginger, cloves, eggs, and evaporated milk. Whisk until very smooth.
- Pipe the Filling:
- Fill a large disposable piping bag with the pie filling. Cut the tip off and pipe a swirl onto each cooled cookie. Start in the center and spiral outward for an even layer.
- Decorate the Pie Crust Leaves:
- Unroll your frozen pie crust. Use mini leaf cutters to punch out shapes. Arrange on a baking sheet. Beat an egg with a splash of water and brush the cutouts. Sprinkle with a mix of cinnamon and sugar for a shimmer.
- Bake the Pie Crust Leaves:
- Bake at 350 degrees for eight to ten minutes until golden brown. Cool and set aside for garnishing.
- Finish with Whipped Cream:
- Whip heavy cream with powdered sugar and vanilla extract until you get soft peaks. Dollop or pipe a small swirl on each cookie for a festive touch.
- Add the Pie Leaf Toppers:
- Place a decorative pie leaf on top of your cookies. Enjoy immediately or let them set slightly if storing.
I have a soft spot for the mini leaf toppers. Each autumn I bake a batch with my niece, and we laugh at our sometimes lopsided leaf shapes. These little touches turn a simple cookie into a memorable treat.
Flavor Boosters
Pumpkin pie spice, homemade or storebought, makes a big flavor impact. Amp up with extra cinnamon, add orange zest to the filling, or sprinkle with toasted coconut for a twist. Pie crust leaves brushed with cinnamon and sugar add both charm and a burst of sweetness.
Serving Suggestions
Serve arranged on a large platter with extra whipped cream and a dusting of cinnamon. For special occasions, set up a decorate-your-own topping station with extra pie crust shapes or candied pecans. These cookies pair beautifully with black coffee, spiced tea, or hot cider.
Creative Twists
Try swapping in sweet potato or butternut squash puree for a new flavor. For winter, stir a bit of orange zest into the filling. Come spring, lighten things up with honey in your whipped cream and a sprinkle of toasted coconut.
Pumpkin pie cookies are pure autumn joy, easily tailored for gatherings or gifting. Chill them for the best flavor and enjoy every cozy, spice-filled bite.
Common Questions About This Recipe
- → How do I achieve the perfect soft texture in pumpkin pie cookies?
Use pure pumpkin puree and avoid overmixing your dough for a tender, soft cookie. Baking just until set helps keep them moist.
- → Can I use homemade pumpkin puree instead of canned?
Yes, homemade puree works well. Ensure it's not too watery, as excess moisture can alter the cookie texture.
- → How do I prevent cookies from becoming too cakey?
Measure your flour carefully and avoid overbaking. Using the right balance of wet and dry ingredients preserves a chewy texture.
- → What is the best way to store these cookies?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- → Can these cookies be made ahead of a holiday gathering?
Absolutely! Prepare them a day in advance and store tightly covered. Decorate or frost just before serving if desired.