Pumpkin Pie Cookies
User Reviews
4.9
30 reviews
Excellent
Pumpkin Pie Cookies
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These Pumpkin Pie Cookies feature a soft and chewy sugar cookie base, pumpkin pie filling, buttery streusel crumble, and a sweet sugary glaze. Topped with cinnamon sugar and a dollop of whipped cream, you get all your favorite parts of pumpkin pie in these adorable hand-held treats! Perfect for the holiday season and cookie exchanges!
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Ingredients
For the Cookie Base:
- 1 cup unsalted butter, cold, cut into cubes If using salted butter, don't add extra salt
- 1 cup powdered sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp. vanilla extract
- ¼ tsp. almond extract optional
- 2¾ cups all-purpose flour spooned and leveled
- 2 tsp. baking powder
- ½ tsp. salt omit if using salted butter
- 2-4 tsp. milk if needed
For the Pumpkin Filling:
- ¾ cup 100% pumpkin puree, blotted Measure ¾ cup AFTER moisture is blotted out, which is basically 1, 15 oz. can. I used paper towels to blot.
- ½ cup granulated sugar
- Pinch pumpkin pie spice Not too much because it makes the pumpkin look dark and weird.
- 1 tsp. cornstarch
- Pinch kosher salt
- 1 tsp. vanilla
For the Crumble Topping:
- 1 cup flour
- 1 1/4 tsp. baking powder
- 1/2 cup granulated sugar
- 1 tsp. vanilla extract
- 6 Tbsp. butter, melted
- ¾ tsp. salt
For the Powdered Sugar Glaze:
- 2 cups powdered sugar
- 2-4 tbsp. whole milk (or half & half)
- 1 tsp. vanilla extract (or clear vanilla extract)
Optional for Garnish:
- 1 tsp. cinnamon
- 3 tbsp. granulated sugar
- Whipped Cream
Instructions
Prepare the Cookie Dough:
- Using a stand mixer with a paddle attachment (or a hand mixer), add the powdered sugar and salt to the bowl and mix to combine.
- Add the cold butter pieces and beat on low to start, then increase the speed. Beat until the butter and sugar form almost like a paste. Scrape down the sides of the bowl as needed.
- Add in the egg, egg yolk, vanilla extract and almond extract (if using).
- Add the flour and baking powder and mix just until combined. If the dough seems dry, add a splash of milk.
- Divide the dough in half.
- Place each half of dough on a sheet of parchment paper. Place a second sheet of parchment paper on top of each half of dough.
- Using a rolling pin, roll out each half of dough between the 2 sheets of parchment until ~⅜ inch thick. (Tip: ⅜ inch thick is right in between ¼ and ½ inch thick.) I like them a little thick, so they have a nice chew!
- Then, freeze the dough until cold (20-30 minutes or longer if needed).
Prepare the Pumpkin Filling:
- Meanwhile, mix together the pumpkin filling ingredients until smooth. (Or you can use a hand mixer if you prefer.)
Prepare the Crumble Topping:
- In a bowl, stir together all the crumble topping ingredients until the dough comes together. You should be able to pinch it between your fingertips and it stays together. If not, add a little more melted butter.
Bake the Cookies:
- Preheat the oven to 350°F. Line a couple baking sheets with parchment paper.
- Using a 2 ½ inch circular cookie cutter, cut the cookies into circles.
- Spread some of the pumpkin filling on each cookie, spreading it all the way to the edges of the cookie.
- Top with a generous amount of the streusel crumble topping. Don’t be shy!
- Bake for ~9-11 minutes or until you can start to see the edges begin to brown and the crumble looks a little golden. Careful not to over-bake.
- Remove from oven and allow to cool on cookie sheet for a couple minutes then carefully transfer to a wire rack.
Finish with Toppings:
- Mix together the cinnamon and sugar until combined.
- Whisk together the ingredients for the glaze.
- Sprinkle a little of the cinnamon-sugar topping on top of the streusel, and then drizzle the glaze over the cooled cookies.
- (Optional) You can add a little dollop of piped whipped cream on top of the cookies too, if you're extra, like me!
Notes
- I recommend keeping these at room temperature in an airtight container for up to 3 days (without the whipped cream garnish), refrigerating for up to 1 week, or freezing for up to 2 months.
- You can freeze the sugar cookie dough for up to 3 months.
Nutrition Information
Show Details
Serving
1cookie
Calories
265kcal
(13%)
Carbohydrates
40g
(13%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
42mg
(14%)
Sodium
249mg
(10%)
Potassium
47mg
(1%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
1482IU
(30%)
Vitamin C
0.3mg
(0%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 25cookies
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 265kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 42mg | 14% |
| Sodium | 249mg | 10% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 1482IU | 30% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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