Pumpkin Pie Cookies
Delicious bite-sized cookies that capture the flavors of pumpkin pie, perfect for fall gatherings and cozy treats.
Ingredients
For the Cookie Shell
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Pumpkin Filling
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1 tablespoon cornstarch
- 1/4 cup heavy cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy.
- Add the vanilla extract and mix well. Gradually incorporate the flour and salt until just combined.
- Scoop out the dough and roll it into small balls. Press them into a greased muffin tin, creating little cookie cups.
Making the Filling
- In a separate bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and cornstarch until smooth.
Baking
- Pour this luscious pumpkin filling into the cookie cups until they are nearly full.
- Bake in the preheated oven for 15-20 minutes or until the edges are lightly golden.
- Let them cool completely before serving to let the flavors meld.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. For a different twist, you can substitute pumpkin puree with apple sauce or use coconut oil instead of butter for a dairy-free version.