These Pumpkin Pie Cookies are a delicious and fun way to enjoy my favorite fall treat. A soft tender cookie filled with a smooth and creamy pumpkin pie filling then topped with a dollop of fresh whipped cream. All the great flavors of pumpkin pie brought together in a cookie.
I so look forward to fall every year when there is pumpkin flavored everything. From coffee to pasta, pumpkin becomes a part of our everyday lives for a month or two until the season ends. Now, I have heard some people complain about this introduction of pumpkin into our everyday diets but I have to say I could not be happier. To me, pumpkin is a real treat and I am more than happy to have it in my morning coffee or as an addition to my pasta. I will say though, that my favorite way to have pumpkin is in a good old fashion Pumpkin Pie. Now, sometimes making a whole pie can be a bit time consuming, between the preparing, the baking and of course the cooling. That is when this cookie is the perfect substitute. It’s easy to prepare, bakes in less than 15 minutes and cools in no time, making it ready to enjoy in less than an hour. So the next time you’re craving a slice of Pumpkin Pie but not all the work that goes into it, give these cookies a try. They are bound to become a new favorite.
Why You Will Love These Cookies:
- Ease: These cookies are quite easy to make. The cookie itself comes together easily. It bakes in less than 15 minutes and no need to let sit overnight to set. From start to finish these cookies can be ready in an hour.
- Texture: A moist tender cookie filled with a smooth and silky pumpkin pie filling then topped with a sweet soft whipped cream, all brought together to form a delicious cookie.
- Flavor: If you love Pumpkin Pie, then you will love these cookies. They have all the great flavors of a traditional Pumpkin Pie rolled up into a cookie.
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What You Will Need To Make These Cookies
Tools Needed:
- Baking Sheet: A good Baking Sheet is the first step to making great cookies. I like to use one that is sturdy and has a large surface area.
- Hand Mixer: A Hand Mixer will make the job of mixing your ingredients much easier.
- Parchment Paper: Parchment Paper not only prevents sticking but it will also make clean up much easier.
- Mixing Bowls: You will need two large Mixing Bowls to mix your ingredients.
Ingredients Needed:
- Brown Butter: Browning butter may sound complicated but it is actually quite easy to make. Place the butter in a small saucepan over medium heat. Cook butter until completely melted and foamy. Continue cooking, stirring occasionally until liquid starts to turn golden and brown bits starts to form on the bottom of the pan. Remove from heat and allow to cool before using.
- Brown Sugar: I prefer Dark Brown Sugar for this recipe, but light brown sugar will work as well.
- Granulated Sugar: This will not only add sweetness but also texture.
- Eggs: At room temperature. This will allow them to blend into the other ingredients easily.
- Vanilla Extract: I always opt for Pure Vanilla Extract due to its intense vanilla flavor.
- Flour: All Purpose Flour works best.
- Baking Powder & Baking Soda: These are leavening agents. They will allow your cookies to rise.
- Spices: Ground cinnamon, ground ginger, ground nutmeg, ground cloves and pumpkin pie spice will add warmth to the cookie.
- Pumpkin Puree: You will want to use a Pumpkin Puree and not pumpkin pie filling.
- Salt: A pinch of salt will enhance the flavors in you recipes.
- Heavy Whipping Cream: This will add a creamy richness to your pumpkin filling.
Tips For Making These Cookies
- Line Your Baking Sheet: I always line my baking sheets with Parchment Paper. It will prevent sticking and allows for an easy clean up.
- Cookie Scoop: I like to scoop out my dough with a Small Cookie Scoop. This will allow your cookies to be uniform in size and bake evenly.
- Cooling: It is important to cool your cookies completely before you top them with whip cream. I like to cool my cookies on a Cooling Rack so that they cool quickly
How To Store:
- In The Refrigerator:These cookies can be stored in the refrigerator for up to 5 days. It is best to keep them in an air tight container in a single layer so that they stay fresh and do not stick to each other.
- In The Freezer: These cookies can be stored in the freezer for up to 3 months. To do this, place them on a baking sheet in a single layer, without the whipped cream topping. Place in the freezer for several hours or until frozen solid. Remove from freezer and place in a ziplock bag to keep fresh. Return to the freezer and store up to 3 months. When ready to use. Remove from the ziplock bag and place on a serving tray. Leave out on the counter to defrost and return to room temperature. Top with whipped cream then serve.
Other Pumpkin Recipes
- Brown Butter Pumpkin Cookies
- Brown Butter Pumpkin Loaf With Brown Butter Crumble Topping
- No Churn Pumpkin Cheese Cake Ice Cream With Biscoff Crumble
Pumpkin Pie Cookies
Course: DessertDifficulty: EasyA delicious and fun way to enjoy your favorite fall treat. These Pumpkin Pie Cookies are a soft and tender cookie filled with a smooth pumpkin pie filling then topped with a dollop of fresh whip cream to give you all the flavors of a delicious pumpkin pie all rolled up in a cookie.
Ingredients
- For The Cookie
3/4 Cup unsalted butter browned
1 Cup Dark Brown Sugar
3/4 Cup Granulated Sugar
2 Eggs, room temperature
2 Teaspoons Pure Vanilla Extract
3 1/4 CupsAll Purpose Flour
1 Teaspoon baking powder
1 Teaspoon baking soda
1 1/2 Teaspoons Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Nutmeg
1/8 Teaspoon Ground Cloves
- For The Filling:
1/2 Cup Pumpkin Puree
1 Egg
1/4 Cup brown sugar
1 Teaspoon Pumpkin Pie Spice
1/4 Cup heavy whipping cream
Pinch of salt
- For The Fresh Whipped Cream
1 Cup heavy whipping cream
2 Tablespoons granulated sugar
1 Teaspoon pure vanilla extract
Directions
- For The Cookie
- Add butter to a small saucepan over medium heat and cook stirring occasionally until liquid turns golden and brown bits form at the bottom of the pan. Remove from heat and allow to cool completely
- Preheat oven to 350º. Line a Baking Sheet with Parchment Paper and set to the side.
- To a large mixing bowl, whisk together the brown butter, brown sugar, and granulated sugar until combined. Add the eggs and vanilla extract and whisk until smooth.
- To a separate mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves until combined. Add mixture to the wet ingredients and mix with a hand mixer until incorporated .
- Scoop out dough using a Small Cookie Scoop. Roll the dough ball between the palms of your hands to make smooth. Place 2” apart on the prepared baking sheet. Using the back of a measuring spoon, make an indent in the center of each cookie. Chill while you prepare the filling.
- For The Filling
- To prepare the filling, in a large mixing bowl, whisk together the pumpkin puree, egg, brown sugar, pumpkin pie spice, heavy cream and salt until smooth and completely combined.
- Remove baking sheet from the refrigerator and fill each indent with the pumpkin pie filling, making sure not to overfill them. Place in the preheated oven and bake 12 to 14 minutes or until the edges of the cookies are golden and the filling is set. Remove from oven and allow to cool completely on a wire rack.
- For The Whip Cream Topping
- To the bowl of a stand mixer fitted with a whisk attachment, place the heavy whipping cream, granulated sugar and vanilla extract and beat on medium speed until thickened, being careful not to over mix..
- Place whipped cream in a Large Piping Bag fitted with a Star Tip. Pipe a small amount of whip cream on each cookie and serve.
- Enjoy.
