Pumpkin Pie Cookies
These adorable, bite-sized Pumpkin Pie Cookies capture all the magic of warm, spicy pumpkin pie in an easy-to-make, perfectly portioned treat. They're quick, simple, and utterly delicious, perfect for fall baking.
Equipment
- Muffin tin
- Large mixing bowl
- Electric mixer
- Medium bowl
- Whisk
Ingredients
For the Cookie Crust
- 1 cup unsalted butter softened
- 1/2 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Pumpkin Filling
- 1 cup canned pumpkin puree 100% pumpkin, not pie filling!
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup heavy cream
- 1 large egg beaten
For Topping
- whipped cream or frosting
- ground cinnamon for dusting
Instructions
- Step 1: Get Your Oven Ready: Preheat your oven to 350°F (175°C). Grease a standard muffin tin or line it with cupcake liners.
- Step 2: Whip Up the Cookie Crust: In a large mixing bowl, cream softened butter and sugar with an electric mixer until light and fluffy (2-3 minutes). Beat in the egg and vanilla extract until smooth. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet, mixing on low speed until just combined. Do not overmix.
- Step 3: Form Those Cute Cookie Cups: Roll cookie dough into small, about 1-inch diameter balls. Press each ball into the prepared muffin tin, using your fingers or a small tart tamper, to form a neat cup shape with high enough sides.
- Step 4: Mix the Pumpkin Filling: In a medium bowl, whisk together the pumpkin puree, brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Stir in the heavy cream and the beaten egg until smooth and perfectly combined.
- Step 5: Fill 'Em Up!: Carefully spoon the pumpkin filling into each cookie crust, filling them almost to the top but leaving a tiny bit of room for expansion.
- Step 6: Bake to Perfection: Pop your muffin tin into the preheated oven. Bake for 15-20 minutes, or until the edges of your cookie crust are golden brown and the pumpkin filling looks set and no longer jiggly in the center.
- Step 7: Cool & Decorate: Allow the cookies to cool completely in the muffin tin before removing them; this is crucial for the filling to set. Once cool, gently lift them out. Just before serving, top each cookie with a generous dollop of whipped cream or your favorite frosting, and dust with ground cinnamon for a finish.
- Step 8: Serve & Enjoy!: Serve and enjoy your beautiful, bite-sized pumpkin pie cookies immediately.
Notes
Customize by using 2 teaspoons of pre-mixed pumpkin pie spice if individual spices are unavailable, or topping with cream cheese frosting or maple glaze instead of whipped cream. Add chopped pecans or walnuts to the filling for a nutty crunch, or use a pressed ginger snap cookie crust. For best results, avoid overmixing the dough, ensure butter and egg are at room temperature, and cool cookies completely in the tin before removing. You can bake the cookie cups and prepare the pumpkin filling ahead of time. Store un-topped cookies in an airtight container in the refrigerator for up to 4-5 days or freeze for up to 1 month. Topped cookies should be stored in the refrigerator for 2-3 days.