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Soft and Chewy Pumpkin Pie Cookies Recipe

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Soft and Chewy Pumpkin Pie Cookies combine a buttery, tender cookie base rolled in cinnamon sugar and pie crust crumbs with a luscious pumpkin pie filling center, perfect for fall gatherings or holiday treats. These cookies are easy to make, chill for enhanced texture, and bake until the pumpkin filling sets, then topped with whipped cream for a delightful seasonal dessert.

Ingredients

Units Scale

Cookie Base

  • 1/2 cup Unsalted Butter, softened, not warm
  • 1/2 cup Brown Sugar
  • 1/3 cup White Sugar
  • 1 Large Egg
  • 1 teaspoon Vanilla
  • 1 3/4 cups Flour
  • 1 teaspoon Cornstarch
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1/4 cup Cinnamon Sugar
  • Pie Crust, crumbled

Pumpkin Pie Filling

  • 2/3 cup Pumpkin Puree (NOT pumpkin pie filling)
  • 1/4 cup Maple Syrup
  • 1/4 cup Sugar
  • 2 teaspoons Cornstarch
  • 1 teaspoon Vanilla Extract
  • 2 Tablespoons Unsalted Butter
  • 1/2 teaspoon Pumpkin Pie Spice

Garnish

  • Whipped Cream

Instructions

  1. Make the Cookie Base: Cream the softened unsalted butter until smooth. Add brown sugar and white sugar, then beat the mixture until fluffy and smooth, about one minute. Scrape down the sides of the bowl and mix in the vanilla extract and egg until fully incorporated.
  2. Combine Dry Ingredients: In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until half of the flour is incorporated using the mixer, then switch to a wooden spoon to gently fold the rest to avoid overmixing.
  3. Form Dough Balls and Coat: Using a large cookie scoop, portion the dough into 9-12 large balls. Roll each ball in a mix of crumbled pie crust and cinnamon sugar to coat evenly.
  4. Chill Dough Balls: Place the coated cookie dough balls in the refrigerator for 30 minutes to firm up.
  5. Prepare Pumpkin Pie Filling: While the dough chills, whisk together pumpkin puree, maple syrup, sugar, cornstarch, vanilla extract, unsalted butter, and pumpkin pie spice in a medium bowl until thoroughly combined.
  6. Prepare for Baking: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Remove the chilled dough balls from the refrigerator and arrange 4-6 on each baking sheet.
  7. Shape the Cookies: Slightly press each dough ball down to flatten and create an indent in the center using your thumb, then gently spread the dough around the indent to enlarge it for the pumpkin filling.
  8. Fill the Cookies: Spoon about 1 ½ tablespoons of the pumpkin pie filling into each indentation, taking care not to spill over the edges.
  9. Bake Cookies: Bake in the preheated oven for 12-14 minutes or until the pumpkin pie filling begins to set but is not fully firm.
  10. Cool and Garnish: Remove the cookies from the oven and allow them to cool on the baking sheet. Once cooled, pipe or dollop whipped cream on top of each cookie before serving.

Notes

  • Use softened butter for the cookie base, not melted or warm, to achieve the proper texture.
  • Do not use pumpkin pie filling in place of pumpkin puree for the filling; the puree ensures the right consistency and flavor balance.
  • Chilling the cookie dough balls is essential for maintaining their shape and achieving chewy texture.
  • Press the dough gently to create a well that holds the pumpkin filling without spilling.
  • If desired, dust with extra cinnamon sugar before serving for added sweetness and texture.

Find it online: https://yummelle.com/soft-and-chewy-pumpkin-pie-cookies-recipe/