Indulge within the flavors of fall with these tender and chewy pumpkin pie cookies topped with a dollop of whipped cream. Good for satisfying your pumpkin spice cravings!
I noticed a cookie floating round on Instagram that everybody was obsessive about all about pumpkin pie. You employ a filling related in taste to classic pumpkin pie, but it surely’s actually nothing like a pumpkin pie. After tackling the key lime pie cookie I couldn’t get it out of my head that the very best thought ever for individuals who hate making pie and need one thing extra child pleasant on Thanksgiving was to make a pie cookie. These are to die for!!
After all that darn Crumbl beat me to it, so now you may make that yummy pumpkin pie Crumbl cookie at dwelling! And to me, our is best….shhhhhh! 🤐
Elements and Supplies Wanted
For this cookie pie recipe, there are two foremost elements after which a few elective elements. We are going to begin with the cookie base, then whereas it chills, we’ll make a pumpkin pie filling. You will have the choice of rolling the cookie dough in pie crust crumbles (which I HIGHLY advocate) and topping it with whipped cream identical to you’d a slice of pumpkin pie. All of it combines for the proper pumpkin dessert chew! Here’s what you will have:
Cookie Base
- Butter: Use unsalted butter and also you need it softened however not heat
- Brown Sugar: Provides sweetness and richness of taste
- White Sugar: Provides sweetness
- Egg: Offers the cookie base construction
- Vanilla: Provides taste
- Flour: Simply common all-purpose flour is all you want
- Cornstarch: Provides chewiness and tenderness to the cookie
- Baking Powder: Provides rise, fluffiness to the cookie base
- Baking Soda: Works with the baking powder to leaven the cookie base
- Salt: Enhances all the opposite flavors
- Cinnamon Sugar: Provides taste to the crumbled pie crust
- Pie Crust: Rolling the cookie dough in pie crust crumbles offers the cookies that craveable flaky, buttery taste and texture.
Pumpkin Pie Filling
- Pumpkin Puree: Be sure you have pumpkin puree and never pumpkin pie filling
- Maple Syrup: Provides pure sweetness and taste
- Sugar: Provides extra sweetness
- Cornstarch: Helps the filling thicken because it bakes
- Vanilla Extract: Provides taste
- Unsalted Butter: Provides taste and richness
- Pumpkin Pie Spice: Provides that signature pumpkin pie heat and taste
- Whipped Cream: It’s not pumpkin pie with out whipped cream, proper?! I really like piping a bit of on high for the way fairly it’s and additional creaminess and taste it provides.
The measurements and particulars for every ingredient may be discovered within the recipe card on the finish of the put up so preserve scrolling for all the pieces you must know!
Tips on how to Make Pumpkin Pie Cookies
We are going to begin this cookie recipe off by making the cookie base, or pumpkin “pie crust” if you’ll, after which we let it chill. Then we make the pumpkin pie filling, mix the 2 and bake. You may scroll right down to the recipe card for the whole recipe, however right here is an summary of the steps:
For the Cookie Base
- Cream: Add the butter to the bowl of a stand mixer and cream it utilizing the paddle attachment till clean. Then add the sugars and beat till it’s fluffy. Scrap down the edges and add the vanilla and eggs and blend till mixed.
- Whisk: Add all of the dry substances to a big bowl and whisk all the pieces collectively.
- Mix: Pour the dry substances into the moist substances and blend till it’s about half approach mixed. Take away the bowl from the stand mixer and end mixing by hand with a wood spoon.
- Scoop: Use a big cookie scoop to scoop out a number of giant cookies and roll them in a ball. Roll them in pie crust crumbles and cinnamon sugar.
- Chill: Cowl the cookie dough balls and place them within the fridge to relax for not less than half-hour.
- Prep: Preheat the oven to 350 levels F and line two baking sheets with parchment paper.
- Kind: Pull the cookies out of the fridge and place 4-6 balls (relying on dimension) on a baking sheet. Gently press every dough ball down and use your fingers to nice a shallow effectively within the heart of every cookie.
- Fill: Spoon among the pumpkin pie filling into the middle of every cooking and unfold round to fill the indentation you made.
- NOTE: Watch out to not cowl the cookie edges. You need it to appear like the cookie has a bit of pie crust across the edge.
- Bake: Bake the cookies for 12-14 minutes or till the filling begins to set.
- Cool: Enable the cookies to chill utterly and high with whipped cream if desired.
For the Pumpkin Filling
- Whisk: Add all of the substances for the filling and whisk all the pieces collectively to mix.
What’s the Distinction Between Pumpkin Pie Filling and Pumpkin Puree?
Though they appear related and each are available cans, they aren’t the identical factor. Pumpkin puree is precisely what’s appears like…pure pumpkin that has been pureed. Pumpkin pie filling has had sugar and pumpkin spices added to it already. You need pumpkin puree for this recipe.
Utilizing Additional Pie Crust
Generally after I make a single crust pie like our classic pumpkin pie or our Southern pecan pie, I’ll use the opposite half of the pie crust to make some fancy pie crust leaves and bake the remaining topped with cinnamon and sugar for the children to eat or to crumble up as a topping for these pumpkin pie cookies. There’s at all times one thing scrumptious to do with pie crust!
Why You’ll Love This Recipe
I don’t know the place to start with all of the the explanation why you’ll love this recipe. Let’s begin first with the truth that you’ll get all of the textures and flavors of a pumpkin pie with out all of the work of a pie.
Second, cookies are much more kid-friendly than pie making this recipe nice for all ages.
Third, you may make scrumptious Crumbl copycat cookies within the consolation of your individual kitchen.
Lastly, the pumpkin spice flavors you crave when fall rolls round are bursting out of those pie cookies!
Knowledgeable Suggestions
Be sure you chill the dough earlier than baking it. This may preserve the dough thick and chewy.
Don’t make the wells within the cookie base too skinny. You simply want a small indentation to fill the pumpkin pie filling.
Use parchment paper or silpats to maintain the cookies from sticking to the pan.
Give the cookies loads of house to bake. If the cookies are too shut, they’ll run collectively. You aren’t making dozens of cookies so you may afford to house them out over a few cookie sheets.
Storage Suggestions
Baked cookies may be saved in hermetic container within the fridge for 1 day. Cookies will get soggy if saved within the fridge any longer than a day because of the filling. Retailer between sheets of parchment paper.
They will also be frozen within the freezer for as much as 1 month. Place them in an freezer secure container with items of parchment paper between every layer.
To defrost frozen cookies, permit them sit at room temperature for about an hour earlier than consuming or get pleasure from frozen which is definitely so good. OR throw them into milkshakes! Yowza!
I’ve been on a kick currently of constructing pie and fruit crisp impressed cookies and they’re so enjoyable! Should you haven’t tried our key lime pie cookies or peach crisp cookies, do this instantly! And keep tuned for our banana cream pie cookies and apple crisp cookies coming quickly!
Learn to make these scrumptious tender and chewy pumpkin pie cookies. Good for fall gatherings and vacation events, these cookies can be a success along with your family and friends!
Extra Pumpkin Dessert Recipes:
Description
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For the Cookie Base
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Cream the butter till clean then add the sugars and beat till fluffy and clean, about 1 minute.
1/2 Cup Unsalted Butter, 1/2 Cup Brown Sugar, 1/3 Cup White Sugar
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Scrape the edges of the bowl down and blend within the vanilla and egg.
1 Giant Egg, 1 teaspoon Vanilla
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In a bowl, whisk collectively the dry substances. Pour the dry substances into the mixer and blend till 1/2 the flour is integrated then change to a wood spoon and gently fold collectively.
1 ¾ Cups Flour, 1 teaspoon Cornstarch, 1 teaspoon Baking Powder, 1/4 teaspoon Baking Soda, 1 teaspoon Salt
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Utilizing a big cookie scoop, scoop out 9-12 giant cookies then roll right into a ball. Then roll them in crumbled pie crust blended with cinnamon sugar.
Pie Crust, 1/4 Cup Cinnamon Sugar
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Place the cookie dough balls into the fridge for half-hour.
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Whereas the dough chills, make the pumpkin pie filling. See part under.
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Pull the cookie dough balls out of the fridge and place 4-6 balls on a baking sheet lined with parchment paper.
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Preheat oven to 350 levels F.
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Barely press every dough ball down, utilizing your thumb to make an indent within the heart of every cookie after which use your fingers to unfold the dough out and make the indent bigger.
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Spoon about 1 ½ Tablespoons of the pumpkin pie filling into the middle of every cookie ensuring that it doesn’t cowl the cookie edges.
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Bake the cookies for 12-14 minutes, or till the pumpkin pie filling begins to set. Put aside to chill and pipe whipped cream on.
Whipped Cream
For the Pumpkin Filling
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Add all of the substances collectively in a medium bowl and whisk to mix.
2/3 Cup Pumpkin Puree, 1/4 Cup Maple Syrup, 1/4 Cup Sugar, 2 teaspoons Cornstarch, 1 teaspoon Vanilla Extract, 2 Tablespoons Unsalted Butter, 1/2 teaspoon Pumpkin Pie Spice
Energy: 362kcal
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