Pumpkin Pie Cookies
Soft and spiced Pumpkin Pie Cookies with a creamy pumpkin filling wrapped in buttery cookie dough. A cozy autumn treat perfect for holidays, parties, or a seasonal snack.
Equipment
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Rolling Pin
- Cookie Cutters
- Baking Sheets
- Parchment Paper
- Wire rack
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tsp pumpkin pie spice
- ½ cup pumpkin puree
- ½ cup brown sugar
- 1 egg
- 1 tbsp cornstarch
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, cream butter, powdered sugar, and granulated sugar until light and fluffy.
- Mix in vanilla extract and salt.
- Gradually add flour and mix until dough forms.
- Roll dough out to 1/4 inch thickness on a floured surface.
- Cut out cookie shapes with cookie cutters and place on baking sheet.
- Prepare filling by mixing pumpkin puree, brown sugar, egg, pumpkin pie spice, and cornstarch until smooth.
- Place a spoonful of filling on half the cookies, then top with another cookie and press edges to seal.
- Bake 12–15 minutes until edges are golden brown.
- Cool cookies on a wire rack before serving.
Notes
Store cookies in an airtight container for 5–7 days in the fridge or freeze up to 3 months. Chill dough 15–30 minutes before rolling for easier handling. Add nuts or drizzle with chocolate for variations.