Description
Delight in these Pumpkin Pie Cookies featuring a soft, buttery cookie base filled with a creamy, spiced no-bake pumpkin filling. Topped with whipped cream and a hint of warming spices, these cookies offer all the flavors of pumpkin pie in a perfectly handheld treat, ideal for fall gatherings and holiday celebrations.
Ingredients
For the Cookie Base
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
For the No-Bake Pumpkin Filling
- 1 cup canned pumpkin puree (not pie filling)
- 1/3 cup brown sugar
- 1 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/4 cup cream cheese, softened
- 2 tbsp heavy cream
- 1/2 tsp vanilla extract
Topping
- Whipped cream (store-bought or homemade)
- Optional: pinch of cinnamon or nutmeg
Instructions
- Make the Cookie Dough: Cream the softened butter and granulated sugar together with a mixer on medium speed until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract and beat until smooth. In a separate bowl, whisk the flour and salt together. Gradually incorporate the dry ingredients into the wet mixture to form a soft dough. Cover and refrigerate for 30 minutes to firm up.
- Shape and Bake the Cookies: Preheat the oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper. Portion the chilled dough into 1.5-tablespoon balls and place them 2 inches apart on the sheet. Flatten each ball slightly and press a teaspoon or your thumb in the center to create a well. Bake for 10–12 minutes until edges just start to turn golden. If centers puff up, gently press the wells again while warm. Cool completely on a wire rack.
- Make the Pumpkin Filling: Beat the softened cream cheese in a bowl until smooth. Add pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla extract. Mix on medium speed until the filling is smooth and light. Refrigerate the filling for at least 30 minutes to thicken slightly before assembling.
- Assemble the Cookies: Once cookies are cooled and the filling chilled, spoon or pipe the pumpkin filling into each cookie’s well. Top with whipped cream and, if desired, a light sprinkle of cinnamon or nutmeg for garnish.
Notes
- Ensure butter and cream cheese are softened to room temperature for smooth mixing.
- Refrigerating the dough helps prevent spreading in the oven and makes shaping easier.
- If the wells puff up during baking, re-press them while cookies are warm for better filling placement.
- The filling can be made a day ahead and chilled to enhance flavors.
- Store assembled cookies in the refrigerator and serve shortly after adding the whipped cream topping for best presentation.
