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–+ servings
Pumpkin Pie Cookie

Pumpkin Pie Cookie Bliss: Your Fall Dessert Game Changer

These Pumpkin Pie Cookies combine a buttery brown sugar cookie base with a velvety filling, bringing comfort and joy for fall gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter Provides richness and moisture
  • 1 cup Granulated Sugar Adds sweetness
  • 1 cup Light Brown Sugar Offers a caramel note
  • 1 large Egg Binds ingredients
  • 1 teaspoon Vanilla Extract Opt for pure extract
  • 2 cups All-Purpose Flour Gives cookies structure
  • 1 teaspoon Baking Powder Responsible for leavening
  • 1 teaspoon Salt Balances sweetness
  • 1 cup Graham Cracker Crumbs Creates a pie crust-like base
For the Pie Filling
  • 1 cup Pumpkin Puree Ensure it’s pure pumpkin
  • 1/2 cup Light Brown Sugar Adds richness to the filling
  • 1/2 cup Evaporated Milk Contributes creaminess
  • 1 teaspoon Pumpkin Pie Spice Blends warm spices

Equipment

  • Stand mixer
  • Mixing bowl
  • baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions for Pumpkin Pie Cookie
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream the unsalted butter, granulated sugar, and light brown sugar together until creamy and light, about 2-3 minutes.
  3. Add the egg and vanilla extract, mixing until fully combined.
  4. Gradually add the all-purpose flour, graham cracker crumbs, baking powder, and salt, mixing on low speed until the dough comes together.
  5. Using a cookie scoop, portion the dough into balls, placing them on the prepared baking sheet.
  6. Create a small indentation in the center of each cookie.
  7. In a medium bowl, whisk together pumpkin puree, light brown sugar for filling, evaporated milk, and pumpkin pie spice until smooth.
  8. Spoon about 2 teaspoons of the pumpkin filling into each cookie's indentation after the first 5 minutes of baking.
  9. Bake for an additional 9-11 minutes until edges are golden brown and filling is set.
  10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Store leftover cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

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