Imagine a dessert that brings together the comforting warmth of pumpkin pie with the delightful texture of a cookie. Enter the world of Pumpkin Pie Cookies. These treats are a delicious fusion of flavors and textures, combining the crispness of a cookie with a creamy pumpkin pie filling. Perfect for the autumn season, these cookies have a buttery graham cracker base with a small well in the center filled with spiced pumpkin puree. Finished with a dollop of whipped cream, they capture the essence of a classic pumpkin pie in each bite-sized piece. Whether you’re hosting a family gathering or simply indulging in a sweet snack, these cookies are bound to satisfy your fall dessert cravings.
Ingredients for Pumpkin Pie Cookies
List of Ingredients with Measurements
- 3/4 cup unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups graham cracker crumbs
- 1/3 cup pumpkin puree
- 3 tablespoons packed light brown sugar
- 1 large egg
- 1 tablespoon evaporated milk (cream also works!)
- 1 tablespoon all-purpose flour
- 1 teaspoon pumpkin pie spice
Optional Ingredient Substitutions
- Butter: Substitute with margarine or a vegan butter alternative for a dairy-free option.
- Milk: Use almond milk or any other plant-based milk for a non-dairy version.
- Brown sugar: Coconut sugar can be used for a slightly different, healthier twist.
- Pumpkin puree: Sweet potato puree can work as a substitute for a unique flavor profile.
How to Make Pumpkin Pie Cookies Directions
Step 1: Detailed Instruction
Begin by preheating your oven to 350°F (177°C). This ensures your oven is at the perfect temperature for even baking. Line a baking sheet with parchment paper to prevent the cookies from sticking and to allow for easy cleanup.
In a stand mixer equipped with the paddle attachment, combine 3/4 cup of room temperature unsalted butter with 1/2 cup packed light brown sugar and 1/4 cup granulated sugar. Mix on low speed for about a minute until everything is combined and creamy. Scrape down the sides of the bowl with a silicone spatula to ensure all ingredients are thoroughly mixed.
Step 2: Detailed Instruction
Add 1 large egg, 1 tablespoon of milk, and 2 teaspoons of vanilla extract to the butter-sugar mixture. Mix until you achieve a creamy, homogenous batter. It’s important to mix until just combined to prevent overbeating the eggs, which can affect the texture of your cookies.
Scrape the bowl again, ensuring all ingredients from previous steps are combined. Now, incorporate 1 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 1/4 cups graham cracker crumbs. Mix on a low speed until everything is just combined, and no streaks of flour remain.
Step 3: Detailed Instruction
Using a 1 1/2 ounce cookie scoop, portion the dough into equally sized balls. Roll them gently between your hands to smooth out the edges and place them on the prepared baking sheet, ensuring at least 2 inches of space between each cookie. Use your thumb or the back of a teaspoon to make a deep divot in the center of each dough ball; this will hold your pumpkin filling.
Step 4: Detailed Instruction
Once you have prepared the cookie bases, it’s time to make the pumpkin filling. In a small bowl, whisk together 1/3 cup pumpkin puree, 3 tablespoons light brown sugar, 1 large egg, 1 tablespoon evaporated milk, 1 tablespoon flour, and 1 teaspoon pumpkin pie spice until smooth.
Remove cookies from the oven after 5 minutes of baking—this step involves partially baking the cookies. Reshape the divot if necessary, using the back of a teaspoon to expand it. Spoon 2 teaspoons of your pumpkin mixture into each cookie. Return cookies to the oven and bake for an additional 6-8 minutes, until edges turn light golden and the filling is set but not wobbly.
Allow cookies to cool completely on the baking sheet before serving. Optionally top with a dollop of whipped cream for an extra decadent touch.
How to Serve Pumpkin Pie Cookies
Best Ways to Serve Pumpkin Pie Cookies
Pumpkin Pie Cookies are delightful on their own or as part of a dessert spread. Serve them slightly warm or at room temperature to best enjoy the flavors. A dollop of fresh whipped cream or a drizzle of caramel adds an extra layer of indulgence.
Serving Suggestions or Pairings
For a festive fall gathering, pair Pumpkin Pie Cookies with a cup of spiced hot apple cider or a cinnamon latte. They also complement an assortment of cheeses and dried fruits on a charcuterie board for a more sophisticated serving option. If serving as part of a dessert sampler, include chocolate chip cookies and snickerdoodles for a diverse cookie buffet.
How to Store Pumpkin Pie Cookies
Proper Storage Methods
To keep your Pumpkin Pie Cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you plan to keep them longer, consider refrigerating them to maintain their texture and flavor.
Tips for Reheating or Freezing
For longer storage, freezing is an excellent option. Place the cookies in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer-safe zip-top bag or container. They can be frozen for up to 3 months. When ready to enjoy, thaw them overnight in the refrigerator and reheat them in a 300°F oven for a few minutes to restore their freshly baked taste.
Tips to Make Pumpkin Pie Cookies
Common Mistakes to Avoid
One common mistake is overbaking the cookies, which can lead to dryness. Ensure they turn a light golden brown and remember that residual heat will continue cooking them slightly after removing from the oven. Additionally, not making a large enough divot could result in the filling overflowing during baking.
Helpful Tips for Better Results
Always use room temperature eggs and butter for a smoother, more even batter. Sifting the dry ingredients can also help achieve a finer texture. For enhanced flavor, letting the dough chill in the refrigerator for 30 minutes before baking helps intensify the buttery and sugary notes.
Variation of Pumpkin Pie Cookies
Suggested Variations or Twists on the Recipe
Consider adding a cream cheese swirl to the pumpkin filling for a tangy contrast. Or, mix in some chopped pecans or walnuts to the dough for added crunch and nuttiness. You can also try drizzling a maple glaze on top for a delicious twist.
Adjustments for Dietary Preferences
For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend. Dairy-free adjustments include replacing the butter and milk with plant-based alternatives such as coconut oil and almond milk, ensuring the dish remains moist and flavorful without any animal products.
FAQs
What can I do if the dish isn’t turning out right?
If the cookies are too crumbly, ensure you accurately measure the ingredients, especially the butter, and sugar. Use the correct type of pumpkin puree—not pumpkin pie filling, which contains added sugars and spices. Adjust the baking time if your cookies seem too soft yet, as oven temperatures can vary.
Can I make this ahead of time?
Yes, these cookies are an excellent make-ahead dessert. Prepare the dough and shape the cookies, then freeze them on a baking sheet before transferring them to a freezer bag. They can be baked straight from the freezer with a few extra minutes added to the baking time. You can also make the filling ahead and store it in the fridge for up to 2 days.
What can I substitute for ingredients?
If you don’t have graham cracker crumbs, crushed digestive biscuits or ginger snaps also work well. In place of pumpkin pie spice, a blend of cinnamon, nutmeg, and a pinch of ground ginger and cloves provides a similar flavor profile.
