Delicate and Chewy Pumpkin Pie Cookies [+Video]

Indulge within the flavors of fall with these smooth and chewy pumpkin pie cookies topped with a dollop of whipped cream. Excellent for satisfying your pumpkin spice cravings!

I noticed a cookie floating round on Instagram that everybody was obsessive about all about pumpkin pie. You employ a filling comparable in taste to traditional pumpkin pie, but it surely’s actually nothing like a pumpkin pie. After tackling the key lime pie cookie I couldn’t get it out of my head that one of the best thought ever for individuals who hate making pie and wish one thing extra child pleasant on Thanksgiving was to make a pie cookie. These are to die for!!

After all that darn Crumbl beat me to it, so now you may make that yummy pumpkin pie Crumbl cookie at residence! And to me, our is healthier….shhhhhh! 🤐

Elements and Supplies Wanted

For this cookie pie recipe, there are two foremost parts after which a few non-compulsory parts. We’ll begin with the cookie base, then whereas it chills, we’ll make a pumpkin pie filling. You’ve got the choice of rolling the cookie dough in pie crust crumbles (which I HIGHLY suggest) and topping it with whipped cream identical to you’d a slice of pumpkin pie. All of it combines for the proper pumpkin dessert chunk! Here’s what you will want:

Cookie Base

• Butter: Use unsalted butter and also you need it softened however not heat
• Brown Sugar: Provides sweetness and richness of taste
• White Sugar: Provides sweetness
• Egg: Offers the cookie base construction
• Vanilla: Provides taste
• Flour: Simply common all-purpose flour is all you want
• Cornstarch: Provides chewiness and tenderness to the cookie
• Baking Powder: Provides rise, fluffiness to the cookie base
• Baking Soda: Works with the baking powder to leaven the cookie base
• Salt: Enhances all the opposite flavors
• Cinnamon Sugar: Provides taste to the crumbled pie crust
• Pie Crust: Rolling the cookie dough in pie crust crumbles provides the cookies that craveable flaky, buttery taste and texture.

Pumpkin Pie Filling

• Pumpkin Puree: Ensure you have pumpkin puree and never pumpkin pie filling
• Maple Syrup: Provides pure sweetness and taste
• Sugar: Provides extra sweetness
• Cornstarch: Helps the filling thicken because it bakes
• Vanilla Extract: Provides taste
• Unsalted Butter: Provides taste and richness
• Pumpkin Pie Spice: Provides that signature pumpkin pie heat and taste
• Whipped Cream: It’s not pumpkin pie with out whipped cream, proper?! I really like piping slightly on high for the way fairly it’s and additional creaminess and taste it provides.

The measurements and particulars for every ingredient may be discovered within the recipe card on the finish of the put up so preserve scrolling for all the pieces it’s good to know!

Methods to Make Pumpkin Pie Cookies

We’ll begin this cookie recipe off by making the cookie base, or pumpkin “pie crust” if you’ll, after which we let it chill. Then we make the pumpkin pie filling, mix the 2 and bake. You possibly can scroll all the way down to the recipe card for the entire recipe, however right here is an summary of the steps:

For the Cookie Base

1. Cream: Add the butter to the bowl of a stand mixer and cream it utilizing the paddle attachment till clean. Then add the sugars and beat till it’s fluffy. Scrap down the edges and add the vanilla and eggs and blend till mixed.
2. Whisk: Add all of the dry components to a big bowl and whisk all the pieces collectively.
3. Mix: Pour the dry components into the moist components and blend till it’s about half method mixed. Take away the bowl from the stand mixer and end mixing by hand with a picket spoon.
4. Scoop: Use a big cookie scoop to scoop out a number of massive cookies and roll them in a ball. Roll them in pie crust crumbles and cinnamon sugar.
5. Chill: Cowl the cookie dough balls and place them within the fridge to sit back for a minimum of half-hour.
6. Prep: Preheat the oven to 350 levels F and line two baking sheets with parchment paper.
7. Kind: Pull the cookies out of the fridge and place 4-6 balls (relying on measurement) on a baking sheet. Gently press every dough ball down and use your fingers to nice a shallow nicely within the heart of every cookie.
8. Fill: Spoon a number of the pumpkin pie filling into the middle of every cooking and unfold round to fill the indentation you made.
   • NOTE: Watch out to not cowl the cookie edges. You need it to seem like the cookie has slightly pie crust across the edge.
9. Bake: Bake the cookies for 12-14 minutes or till the filling begins to set.
10. Cool: Permit the cookies to chill fully and high with whipped cream if desired.

For the Pumpkin Filling

1. Whisk: Add all of the components for the filling and whisk all the pieces collectively to mix.

What’s the Distinction Between Pumpkin Pie Filling and Pumpkin Puree?

Though they appear comparable and each are available in cans, they don’t seem to be the identical factor. Pumpkin puree is strictly what’s appears like…pure pumpkin that has been pureed. Pumpkin pie filling has had sugar and pumpkin spices added to it already. You need pumpkin puree for this recipe.

Utilizing Further Pie Crust

Generally after I make a single crust pie like our traditional pumpkin pie or our Southern pecan pie, I’ll use the opposite half of the pie crust to make some fancy pie crust leaves and bake the remaining topped with cinnamon and sugar for the children to eat or to crumble up as a topping for these pumpkin pie cookies. There’s all the time one thing scrumptious to do with pie crust!

Why You’ll Love This Recipe

I don’t know the place to start with all of the the explanation why you’ll love this recipe. Let’s begin first with the truth that you’ll get all of the textures and flavors of a pumpkin pie with out all of the work of a pie.

Second, cookies are much more kid-friendly than pie making this recipe nice for all ages.

Third, you may make scrumptious Crumbl copycat cookies within the consolation of your individual kitchen.

Lastly, the pumpkin spice flavors you crave when fall rolls round are bursting out of those pie cookies!

Skilled Ideas

You’ll want to chill the dough earlier than baking it. This can preserve the dough thick and chewy.

Don’t make the wells within the cookie base too skinny. You simply want a small indentation to fill the pumpkin pie filling.

Use parchment paper or silpats to maintain the cookies from sticking to the pan.

Give the cookies loads of area to bake. If the cookies are too shut, they are going to run collectively. You aren’t making dozens of cookies so you may afford to area them out over a few cookie sheets.

Storage Ideas

Baked cookies may be saved in hermetic container within the fridge for 1 day. Cookies will get soggy if saved within the fridge any longer than a day as a result of filling. Retailer between sheets of parchment paper.

They can be frozen within the freezer for as much as 1 month. Place them in an freezer secure container with items of parchment paper between every layer.

To defrost frozen cookies, permit them sit at room temperature for about an hour earlier than consuming or get pleasure from frozen which is definitely so good. OR throw them into milkshakes! Yowza!

I’ve been on a kick recently of constructing pie and fruit crisp impressed cookies and they’re so enjoyable! For those who haven’t tried our key lime pie cookies or peach crisp cookies, do this instantly! And keep tuned for our banana cream pie cookies and apple crisp cookies coming quickly!

Discover ways to make these scrumptious smooth and chewy pumpkin pie cookies. Excellent for fall gatherings and vacation events, these cookies shall be a success along with your family and friends!

Extra Pumpkin Dessert Recipes:

Really helpful Merchandise