Pumpkin Pie Cookies (Recipe for Printing)
Try these soft pumpkin pie cookies layered with cinnamon and pumpkin pie spice. Ideal for autumn and Thanksgiving, enjoy a classic dessert twist. Save & click.
# What You Need:
→ Cookie Dough
01 -
1/2 cup sweet cream butter, at room temperature
02 -
1/2 cup canola oil
03 -
1/2 cup pure pumpkin puree
04 -
1 cup white sugar
05 -
1/2 cup powdered sugar
06 -
1/2 teaspoon pure vanilla extract
07 -
2 large eggs
08 -
4 cups all-purpose flour
09 -
1 teaspoon pumpkin pie spice
10 -
1 teaspoon ground cinnamon
11 -
1/4 teaspoon baking soda
12 -
1/4 teaspoon salt
13 -
1/4 teaspoon cream of tartar
→ Pie Leaf Toppers
14 -
1 small frozen pie shell
15 -
1 large egg
16 -
2 tablespoons water
17 -
1 teaspoon ground cinnamon
18 -
1/4 cup white sugar
→ Pumpkin Cream Filling
19 -
1 can (15 ounces) pure pumpkin puree
20 -
3/4 cup white sugar
21 -
1 teaspoon ground cinnamon
22 -
1/2 teaspoon salt
23 -
1/2 teaspoon ground ginger
24 -
1/4 teaspoon ground cloves
25 -
2 large eggs
26 -
1 can (12 ounces) evaporated milk
→ Whipped Cream Topping
27 -
2 cups heavy whipping cream
28 -
1 cup powdered sugar
29 -
1 teaspoon pure vanilla extract
30 -
3 tablespoons whole milk
31 -
1/4 teaspoon pumpkin pie spice
# How to Make It:
01 -
Preheat oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment paper.
02 -
In a large bowl, beat butter, canola oil, pumpkin puree, white sugar, powdered sugar, vanilla extract, and eggs until thoroughly blended.
03 -
In a separate bowl, whisk together all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, cream of tartar, and salt.
04 -
Gradually incorporate the dry ingredients into the wet mixture, stirring until a soft dough forms.
05 -
Scoop portions of dough onto the lined baking sheets, spacing evenly.
06 -
Transfer to preheated oven and bake for 14-16 minutes until set. Remove and allow to cool completely on a wire rack.
07 -
Unroll the pie crust onto a clean cutting board. With mini leaf-shaped cookie cutters, cut out shapes and arrange on a lined baking sheet.
08 -
Whisk egg with water to make an egg wash. Brush leaf cutouts with egg wash, sprinkle with cinnamon and sugar mixture.
09 -
Bake leaf toppers at 350°F (175°C) for 8-10 minutes or until golden brown. Cool completely before using.
10 -
In a medium bowl, combine pumpkin puree, white sugar, ground cinnamon, salt, ginger, cloves, eggs, and evaporated milk. Whisk together until smooth.
11 -
In a chilled bowl, whip heavy cream, powdered sugar, whole milk, vanilla extract, and pumpkin pie spice until soft peaks form. Transfer to a piping bag if desired.
12 -
Top each cooled cookie with a dollop or piped swirl of pumpkin cream filling, add whipped cream, and garnish with pie crust leaves. Serve promptly.
# Extra Tips:
01 -
Allow both cookies and pie crust leaves to cool fully before assembly to ensure optimal texture.