Description
Pumpkin Pie Cookies are soft, spiced cookies topped with creamy pumpkin pie filling and a dollop of whipped cream, combining all the flavors of classic pumpkin pie in bite-sized form.
Ingredients
- 1 roll refrigerated sugar cookie dough (or homemade sugar cookie dough)
- 1 cup canned pumpkin puree
- 4 oz cream cheese, softened
- 1/4 cup brown sugar
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1 large egg yolk
- Whipped cream (for topping)
- Cinnamon sugar (for sprinkling, optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Slice sugar cookie dough into rounds and place on prepared baking sheet, spacing them apart.
- Use a spoon or thumb to gently press an indentation in the center of each cookie.
- In a bowl, mix pumpkin puree, cream cheese, brown sugar, pumpkin pie spice, cinnamon, vanilla, and egg yolk until smooth and creamy.
- Spoon pumpkin mixture into the center of each cookie.
- Bake for 12–15 minutes, or until cookies are set and lightly golden around the edges.
- Cool completely on a wire rack.
- Top with whipped cream and a sprinkle of cinnamon sugar before serving.
Notes
- For a shortcut, use store-bought whipped cream, or make fresh whipped cream for a richer taste.
- These cookies taste best chilled before serving.
- Store leftovers in the refrigerator for up to 3 days.
- Add a pecan on top for extra crunch and decoration.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American