I call these pumpkin pie cookies my pocket sized pumpkin pie recipe. You get the cozy taste of a fresh pumpkin pie recipe in two bites. I keep swaps for a healthy pumpkin pie recipe and a simple pumpkin pie recipe. I test a vegan pumpkin pie and a pumpkin pie cake recipe and a pumpkin pie recipe with real pumpkin.
Table of Contents
- 1 Key Takeaways
- 2 Easy Pumpkin Pie Cookies Recipe
- 3 Ingredients for Pumpkin Pie Cookies
- 4 How to Make Pumpkin Pie Cookies
- 5 Tips for Making Pumpkin Pie Cookies
- 6 Making Pumpkin Pie Cookies Ahead of Time
- 7 Storing Leftover Pumpkin Pie Cookies
- 8 Try these desserts next
- 9 Pumpkin Pie Cookies
- 10 Nutrition
1 Key Takeaways
I make cookie cups that taste like pie. You bite and meet warm spice and soft pumpkin. You grab a napkin and go back for one more. The idea stays simple. The flavor carries the plate.
We bake a tender cookie shell. We hold a creamy center made from pumpkin and gentle cream cheese. We add a small cloud of whipped cream. The bite feels neat. The taste reads holiday and home.
I test this recipe many times in the Lila Cooks kitchen at www dot lilacooks dot com. I keep the steps short. I keep the tools basic. You can make these today and smile tonight.
2 Easy Pumpkin Pie Cookies Recipe
My family asks for these every fall. I say yes since the mix moves fast. In this first paragraph I share my main phrase twice. I use pumpkin pie recipe here and I repeat pumpkin pie recipe again so you can spot it.
We chase comfort and we keep the work light. A short chill makes the dough calm. A deep press makes a tidy well. A small spoon drops the filling clean. Each move links to the next so your hands never stall.
As Lila from Lila Cooks I love the soft spice and the neat shape. These travel well in a tin. These sit well on a buffet. These please folks who want pie and folks who want cookies.
3 Ingredients for Pumpkin Pie Cookies
Unsalted butter soft butter lifts the crumb and gives the cookie a mellow taste that pairs with spice.
Granulated sugar fine sugar sweetens and helps the edges set with a faint gloss that looks bakery made.
Egg one egg binds the dough and keeps each cup tender so the shell holds the creamy center.
Vanilla a small splash rounds sharp spice and adds a warm note that sits under the pumpkin.
All purpose flour measured by spoon and leveled so the dough stays soft and easy to press.
Salt a pinch wakes the sweet and keeps the cookie from reading flat on the tongue.
Pumpkin puree pure pumpkin brings a true squash note and a velvety feel in the filling.
Brown sugar packed cups add caramel notes that love cinnamon and ginger.
Pumpkin pie spice a ready blend keeps the mix simple and steady from batch to batch.
Cream cheese soft cream cheese gives body so the filling sits clean in the cookie well.
Heavy cream a small pour loosens the mix and adds a smooth finish on the palate.
Whipped cream a small swirl on top nods to pie and makes the plate look like a tiny party.
4 How to Make Pumpkin Pie Cookies
Step one set the oven to three five zero F and line two pans with parchment. This gives a clean lift and a calm bake.
Step two beat butter with sugar until light. Mix in egg then vanilla. Stir in flour with salt until a soft dough forms.
Step three scoop even balls. Space them on the pans. Press a deep well with a round teaspoon. Chill ten minutes for tidy edges.
Step four bake until edges look set and tops look pale. Press the wells again while warm. Cool the shells on the pans.
Step five whisk pumpkin with brown sugar spice cream cheese and cream until smooth. Chill the bowl so the mix firms.
Step six pipe or spoon the filling. Crown with whipped cream when you serve. Smile and pass the plate.
5 Tips for Making Pumpkin Pie Cookies
Use a round teaspoon for the wells. The shape stays neat and the filling sits level. A quick chill stops spread and helps shape.
Keep flour light. Spoon and level so the crumb stays soft. If the dough cracks just press the edges back with calm fingers.
Reach for a small star tip if you pipe the filling. The ridges hold a dust of spice and look sweet on a tray at Lila Cooks events.
6 Making Pumpkin Pie Cookies Ahead of Time
I bake the shells one day. I store them in a tin with paper between layers. The texture holds and the edges stay tender.
I mix the filling the night before guests arrive. The chill sets the body. The spoon slides clean. The flavor blooms by morning.
I fill close to serving. This keeps the shells crisp. It also saves space in the fridge. The plan makes a small party feel calm.
7 Storing Leftover Pumpkin Pie Cookies
Place filled cookies in a firm box. Set paper between layers. Keep in the fridge for two to three days for best texture.
If you want a longer hold store shells and filling apart. The shells rest in a tin at room temp for one day. The filling chills.
Before you serve again add a fresh swirl of cream. Dust with spice. The bite tastes new and guests feel treated twice.
8 Try these desserts next
9 Pumpkin Pie Cookies
Pumpkin Pie Cookies a pumpkin pie recipe you can hold
Ingredients
For the Cookie Base
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all purpose flour
- 1/2 teaspoon salt
For the No Bake Pumpkin Filling
- 1 cup canned pumpkin puree not pie filling
- 1/3 cup brown sugar packed
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1/4 cup cream cheese softened
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
Topping
- Whipped cream store bought or homemade
- Pinch ground cinnamon for dusting
Instructions
Make the Cookie Base
- Heat oven to 350 F. Line two baking sheets with parchment.
- Beat butter and sugar until light and smooth. Mix in egg and vanilla.
- Stir in flour and salt until a soft dough forms.
- Scoop 24 balls. Place on sheets with space. Press a deep well in each with a round teaspoon.
- Bake 10 to 12 minutes until edges set and tops look pale. While warm press the well again. Cool fully.
Mix the Pumpkin Filling
- Whisk pumpkin brown sugar spice cinnamon cream cheese cream and vanilla until smooth and thick.
- Chill 15 minutes for a clean scoop.
Fill and Finish
- Spoon or pipe filling into each cookie well.
- Top with whipped cream right before serving and add a light cinnamon dust.
10 Nutrition
One cookie holds about one hundred sixty calories. Fat reads near eight grams with a soft five grams from saturated fat. Sugar sits close to ten grams.
Carbs land near twenty grams. Fiber stays near one gram. Protein reads around two grams. Sodium stays under one hundred milligrams.
These numbers shift with brand and size. Use a scale for tight tracking. For me the joy still wins the math on any cool fall night.
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