Pumpkin Pie Cookie – just the name evokes feelings of cozy autumn evenings, family gatherings, and the comforting aroma of fall spices. Imagine capturing the rich, heartwarming essence of your favorite holiday dessert and transforming it into a convenient, bite-sized confection. That’s precisely what these incredible cookies achieve!
For centuries, pumpkin pie has held a revered place in culinary traditions, particularly during the harvest season and Thanksgiving celebrations, symbolizing abundance and gratitude. While the classic pie is undoubtedly a masterpiece, I’ve discovered that sometimes, a whole pie feels like a grand undertaking. This is where the ingenious Pumpkin Pie Cookie truly shines, offering a delightful twist on a beloved classic.
People absolutely adore these cookies because they encapsulate everything wonderful about pumpkin pie in an accessible format. They boast a wonderfully soft, cake-like texture, infused with that distinctive blend of cinnamon, nutmeg, ginger, and cloves, all complemented by the sweet, earthy notes of pumpkin. Often crowned with a velvety cream cheese frosting, each cookie delivers an explosion of flavor that’s both familiar and exhilarating. They offer the ultimate convenience for sharing at potlucks, packing into lunchboxes, or simply indulging in a perfect piece of autumn, anytime, anywhere. I find immense joy in their nostalgic charm and irresistible taste.
Ingredients:
-
For the Pumpkin Spice Cookies:
- 2 ½ cups (300g) all-purpose flour, spooned and leveled, then sifted. Sifting is key here for an exceptionally light cookie texture, ensuring there are no lumps to hinder our smooth dough.
- 1 teaspoon baking powder, which will give our cookies a lovely lift.
- 1 teaspoon baking soda, to react with the acidity in the pumpkin and brown sugar, contributing to that perfect chew.
- 2 teaspoons ground cinnamon, for that quintessential warm spice aroma that signals autumn.
- 1 teaspoon ground ginger, adding a gentle bite and complexity.
- ½ teaspoon ground nutmeg, rounding out our spice blend with its earthy, sweet notes.
- ¼ teaspoon ground cloves, just a hint to deepen the overall flavor profile.
- ½ teaspoon salt, to balance the sweetness and enhance all the other flavors.
- 1 cup (226g) unsalted butter, softened to room temperature. This is crucial for creaming properly and achieving a smooth, uniform dough.
- 1 cup (200g) granulated sugar, to provide sweetness and aid in browning.
- ½ cup (100g) packed light brown sugar, adding moisture and a delightful caramel-like depth to our cookies.
- 1 large egg, also at room temperature, acting as a binder and adding richness.
- 1 teaspoon pure vanilla extract, a classic flavor enhancer that complements all our spices beautifully.
- 1 cup (240g) pumpkin puree (not pumpkin pie filling). Ensure it’s 100% pure pumpkin, giving our cookies their signature flavor and moist texture.
-
For the Creamy Pumpkin Pie Filling:
- 8 ounces (226g) cream cheese, softened to room temperature. Make sure it’s full-fat for the best, most luxurious texture in our filling.
- ½ cup (113g) unsalted butter, softened to room temperature. This will give our filling a lovely richness and structure.
- 2 cups (240g) powdered sugar (confectioners’ sugar), sifted. Sifting prevents lumps and ensures a silky-smooth filling.
- ½ teaspoon ground cinnamon, for an extra touch of warmth in the filling.
- ¼ teaspoon ground ginger, to echo the spices in the cookies.
- ⅛ teaspoon ground nutmeg, just a whisper to complete the pie-like flavor.
- ¼ cup (60g) pumpkin puree (not pumpkin pie filling). Again, 100% pure pumpkin is what we’re after for authentic flavor.
- 1 teaspoon pure vanilla extract, to brighten and round out the flavors of our creamy filling.
Preparing the Pumpkin Spice Cookies
Let’s get started on creating the foundation for our delectable Pumpkin Pie Cookie sandwiches! This first phase is all about crafting those tender, aromatic pumpkin spice cookies that will be the stars of our show. Patience and precision here will truly pay off.
- Preheat and Prepare: First things first, let’s get our oven ready. Preheat your oven to 375°F (190°C). While it’s heating up, line two large baking sheets with parchment paper. This simple step is a game-changer; it prevents sticking and ensures even baking, making cleanup a breeze. We want our cookies to slide off effortlessly!
- Whisk Dry Ingredients: In a medium-sized bowl, combine your sifted all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Give these a good whisk together for about 30 seconds to a minute. Mixing your dry ingredients thoroughly at this stage ensures that all those wonderful spices and leavening agents are evenly distributed throughout the dough, meaning every bite of your Pumpkin Pie Cookie will be perfectly spiced. Set this bowl aside for now.
- Cream Butter and Sugars: Now, in a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, add your softened unsalted butter, granulated sugar, and light brown sugar. Beat these together on medium speed for a good 3 to 4 minutes. You’re looking for the mixture to become light and fluffy, almost pale in color. This creaming process is absolutely crucial, as it incorporates air into your butter and sugar, resulting in a lighter, more tender cookie texture. Don’t rush this step; it’s the secret to a delicate crumb!
- Incorporate Wet Ingredients: With your mixer still running on medium speed, crack in the large egg, followed by the vanilla extract. Beat for another minute, scraping down the sides of the bowl as needed, until everything is well combined and smooth. Next, add the pumpkin puree. Mix on low speed until just combined. The mixture might look a little curdled at first, but don’t worry; it will come together as you continue to mix gently. We want to avoid overmixing once the pumpkin is added to keep the cookies tender.
- Combine Wet and Dry: With your mixer on the lowest speed, gradually add the dry ingredient mixture to the wet ingredients, about a third at a time. Mix only until just combined and no streaks of flour remain. Be careful not to overmix at this stage! Overmixing can develop the gluten too much, leading to tough cookies. We’re aiming for tender little pillows of autumnal bliss. The dough will be soft and a bit sticky, which is perfectly normal for a pumpkin cookie.
- Scoop and Bake: Using a 1.5-tablespoon cookie scoop (or just two spoons), drop rounded scoops of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. These cookies will spread a bit, so give them room to breathe.
- Baking Perfection: Bake for 10 to 12 minutes, one baking sheet at a time, or until the edges are lightly golden and the centers are set. The cookies will still look soft in the middle, and that’s exactly what we want for a chewy, moist texture. Avoid overbaking, as this can make them dry. As the first batch bakes, you can start scooping the next batch onto a fresh, parchment-lined baking sheet.
- Cooling Down: Once baked, remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. While it might be tempting to rush, allowing them to cool on the baking sheet helps them set up and prevents them from breaking apart when you move them. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. They must be entirely cool before we add our delicious filling, otherwise, our creamy creation will simply melt away!
Crafting the Creamy Pumpkin Pie Filling
Now that our amazing Pumpkin Pie Cookies are cooling, it’s time to whip up the star of the show’s filling! This creamy, spiced filling is what truly transforms a simple cookie into a Pumpkin Pie Cookie, delivering that unmistakable taste of autumn. It’s rich, smooth, and utterly irresistible.
- Beat Cream Cheese and Butter: In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, combine the softened cream cheese and softened unsalted butter. Beat these two ingredients together on medium-high speed for about 2 to 3 minutes, scraping down the sides of the bowl frequently. You want this mixture to be wonderfully light, fluffy, and completely smooth, with no lumps of cream cheese or butter remaining. This thorough creaming is essential for a perfectly smooth filling that pipes beautifully and melts in your mouth.
- Add Powdered Sugar: Reduce the mixer speed to low. Gradually add the sifted powdered sugar, about ½ cup at a time, mixing well after each addition until fully incorporated. Once all the powdered sugar has been added, increase the speed to medium-high and beat for another 1 to 2 minutes. The mixture should become even lighter and fluffier. Sifting the powdered sugar beforehand is a non-negotiable step; it prevents any gritty texture in your smooth, dreamy filling.
- Introduce Pumpkin and Spices: Now for the flavors that make this filling truly special! Add the ground cinnamon, ground ginger, ground nutmeg, and the pumpkin puree to the cream cheese mixture. Mix on low speed until just combined.
- Final Flavor Boost: Finally, add the pure vanilla extract. Increase the mixer speed to medium-high and beat for a final 1 to 2 minutes until the filling is incredibly light, airy, and fluffy. The color will be a delicate, pale orange, and the aroma will be absolutely intoxicating. This final whip is important to ensure the filling is well aerated and smooth, making it easy to spread or pipe onto our cookies.
- Chill for Firmness (Optional but Recommended): If your kitchen is warm, or if you prefer a firmer filling, you can cover the bowl and refrigerate the filling for about 15-20 minutes. This will help it set slightly and make it easier to work with. However, if your filling is already a good consistency, you can proceed directly to assembly.
Assembling Your Delicious Pumpkin Pie Cookies
The moment we’ve all been waiting for! Our delightful pumpkin spice cookies are cooled, and our creamy, spiced pumpkin pie filling is ready. Now comes the joyful part of bringing them together to create those irresistible Pumpkin Pie Cookie sandwiches. This is where the magic truly happens, transforming individual components into a harmonious, autumnal treat.
- Pairing the Cookies: Take your completely cooled pumpkin spice cookies and gently sort through them, looking for pairs of similar size and shape. This isn’t strictly necessary for taste, but it does make for a more aesthetically pleasing and easier-to-assemble sandwich. Lay them out on a clean surface, with the flat bottom-side facing up for half of your cookies.
-
Filling the Cookies: Now for the best part! You have a couple of options here depending on your preference and tools.
- Method 1 (Spoon and Spread): If you don’t have a piping bag, simply take a generous spoonful of the creamy pumpkin pie filling – perhaps about 1 to 1.5 tablespoons, depending on the size of your cookies – and dollop it onto the flat side of one cookie from each pair. Use the back of the spoon or a small offset spatula to gently spread the filling evenly to the edges, leaving a small border if you like. The filling should be thick and inviting!
- Method 2 (Piping Bag for Precision): For a neater, more professional look, transfer your pumpkin pie filling to a piping bag fitted with a large round tip (or simply snip off the corner of the bag). Pipe a generous swirl or dollop of filling onto the flat side of one cookie from each pair. This method allows for more control and a consistent amount of filling on each cookie, creating a beautiful presentation.
Regardless of the method you choose, make sure you add enough filling to make a statement, but not so much that it oozes out excessively when pressed.
- Creating the Sandwich: Take the second cookie from each pair and gently place it on top of the filled cookie, flat side down. Press down ever so slightly and carefully until the filling spreads to the edges, creating a delightful sandwich. You might see a little bit of the creamy filling peeking out, which only adds to their charm and visual appeal. Take your time with each one, ensuring they are well-aligned. The feeling of creating these beautiful treats is so satisfying!
- Optional Finishing Touch: For an extra festive touch, you can lightly dust the tops of your assembled Pumpkin Pie Cookies with a little extra powdered sugar or a sprinkle of ground cinnamon before serving. This adds a lovely visual element and a whisper of extra flavor.
- Chilling and Storing: Once all your Pumpkin Pie Cookies are assembled, I highly recommend placing them on a plate or baking sheet and chilling them in the refrigerator for at least 30 minutes. This chilling period is important as it allows the filling to firm up, making the cookies easier to handle and enhancing their texture and flavor. The cold also helps meld the flavors together beautifully, making them taste even more like a true pumpkin pie.
- Serving and Enjoyment: Serve your Pumpkin Pie Cookies chilled or at cool room temperature. They are absolutely perfect with a cup of coffee or a warm mug of cider. Store any leftover cookies in an airtight container in the refrigerator for up to 3-4 days. The flavors tend to deepen and improve even more on the second day, making them a fantastic make-ahead treat for gatherings or just for satisfying those autumnal cravings. Enjoy every single bite of these perfectly spiced, wonderfully creamy, and utterly delightful Pumpkin Pie Cookies! They truly capture the essence of fall in a handheld dessert.
Conclusion:
Well, there you have it, my friends! We’ve journeyed through the creation of what I truly believe is one of the most delightful and irresistible treats you can bake, a recipe that artfully marries two beloved dessert icons into a single, sensational experience. This isn’t just another cookie; it’s an edible hug, a slice of autumn comfort in a handheld form. I can honestly say that the effort, however minimal, is profoundly rewarded with every single bite. The sheer joy of pulling these golden, aromatic beauties from the oven is a moment of pure bliss, filling your home with the warm, inviting scents of cinnamon, nutmeg, and ginger – the very essence of cozy, comforting baking.
Why This Recipe is an Absolute Must-Try:
What makes this particular creation stand head and shoulders above the rest? It’s the ingenious fusion, plain and simple. Imagine the soft, chewy perfection of a classic cookie, elevated with the unmistakable, creamy, spiced essence of a traditional pumpkin pie filling. We’re talking about a cookie that delivers on multiple levels: a beautifully spiced, tender exterior that gives way to a decadent, almost custardy center. It’s a textural symphony – crisp edges, a delightfully chewy body, and that smooth, rich filling that truly encapsulates the soul of a pumpkin pie. This isn’t just a cookie flavored like pumpkin pie; it contains the very spirit of it, a culinary magic trick that surprises and delights the palate. The balance of sweetness and spice is meticulously crafted, ensuring that neither overpowers the other, resulting in a harmonious flavor profile that will have everyone reaching for a second, and perhaps even a third. It’s surprisingly simple to execute, yet yields a result that tastes incredibly gourmet, making you look like a seasoned pastry chef with minimal fuss. I promise you, once you taste this unique Pumpkin Pie Cookie, your regular cookie repertoire will feel incomplete without it. It’s perfect for those who adore pumpkin pie but prefer the convenience of a cookie, or for anyone seeking a truly innovative and utterly delicious dessert that stands out from the crowd.
Elevate Your Pumpkin Pie Cookie Experience: Serving Suggestions and Creative Variations
Now, let’s talk about how to make these wonders even more spectacular. While these cookies are absolutely divine on their own, a warm batch served alongside a steaming mug of your favorite coffee or a tall glass of cold milk is pure perfection – a simple, timeless pleasure. For an extra touch of indulgence, consider serving them slightly warmed with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The contrast of the warm, spiced cookie against the cold, creamy topping is an unforgettable sensory delight. You could even create a delightful mini dessert platter, arranging them artfully with other fall-themed treats.
But why stop there? The beauty of baking lies in experimentation! For those who love an even deeper spice profile, feel free to add a pinch more ginger or a dash of cloves to the cookie dough. If you’re a fan of textural surprises, stir in some finely chopped pecans or walnuts for an added crunch, or perhaps a handful of white chocolate chips for a touch of creamy sweetness that complements the pumpkin beautifully. A sprinkle of flaky sea salt on top before baking can also enhance all the flavors, bringing out an unexpected depth. You could also experiment with different glazes: a simple powdered sugar and milk glaze, perhaps infused with a hint of maple syrup, would add an elegant finish. For a truly decadent twist, a swirl of cream cheese frosting piped onto the cooled cookies would transform them into miniature cupcake-cookie hybrids, adding another layer of creamy tanginess that perfectly balances the sweetness of the pumpkin. Don’t be afraid to make them your own!
Your Turn: Bake, Share, and Inspire!
So, now it’s over to you. I’ve shared my passion for this incredible recipe, and I genuinely hope I’ve inspired you to roll up your sleeves and give it a try. There’s something profoundly satisfying about creating something delicious from scratch, especially when the end result is as spectacular as this. These cookies are not just a treat; they’re an experience – one that’s meant to be shared. Imagine the smiles on the faces of your family and friends when they bite into these unique delights! They’re perfect for holiday gatherings, potlucks, bake sales, or simply as a well-deserved treat for yourself after a long week. Don’t hesitate; embrace the joy of baking and create your own batch of these truly special cookies.
Once you’ve experienced the magic, I would absolutely love to hear about it! What did you think? Did you try any variations? Did they disappear as quickly from your kitchen as they do from mine? Please, don’t keep your culinary adventures to yourself. Share your creations, your feedback, and your delicious stories. Tag us, leave a comment, or simply tell your friends. Let’s spread the word about how utterly amazing this particular Pumpkin Pie Cookie recipe is. Happy baking, and happy eating!
Pumpkin Pie Spice Cookie Sandwiches
Soft, cake-like pumpkin spice cookies filled with a creamy, spiced cream cheese glaze. These irresistible cookie sandwiches capture the essence of fall in a convenient, bite-sized treat.
Ingredients
-
2 ⅝ cups (337g) all-purpose flour
-
1 tbsp pumpkin spice
-
½ tsp salt
-
3 oz (86g) cream cheese, room temp
-
12 tbsp (6oz) unsalted butter, room temp
-
½ cup (110g) granulated sugar
-
½ cup (112g) packed brown sugar
-
1 large egg yolk, room temp
-
1 tsp vanilla extract
-
⅓ cup (78g) coarse sugar for rolling
-
1 large egg, room temp
-
¼ cup (56g) brown sugar
-
Pinch table salt
-
½ tsp pumpkin spice
-
¼ cup (2oz) whole milk
Instructions
-
Step 1
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. -
Step 2
In a medium bowl, whisk together the flour, 1 tablespoon pumpkin spice, and ½ teaspoon salt. Set aside. -
Step 3
In a large bowl, beat the softened unsalted butter with the granulated sugar and ½ cup packed brown sugar for 3-4 minutes until light and fluffy. -
Step 4
Beat in the large egg yolk, large egg, and 1 teaspoon vanilla extract until well combined, scraping down the sides of the bowl as needed. -
Step 5
With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, mixing only until just combined and no streaks of flour remain. The dough will be soft. -
Step 6
Using a 1.5-tablespoon scoop, drop rounded scoops of dough onto your prepared baking sheets, leaving about 2 inches between each. Optionally, roll some cookies in ⅓ cup coarse sugar before baking. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Avoid overbaking. -
Step 7
Remove baking sheets from the oven and let cookies cool on the sheets for about 5 minutes, then transfer to a wire rack to cool completely. Ensure cookies are entirely cool before filling. -
Step 8
In a bowl, beat the softened cream cheese with ¼ cup brown sugar, pinch table salt, ½ teaspoon pumpkin spice, and ¼ cup whole milk until smooth and well combined. This will form a thin, spiced glaze. -
Step 9
Pair similar-sized cooled cookies. Spread a generous spoonful of the cream cheese glaze onto the flat side of one cookie from each pair. Gently place the second cookie on top, flat side down, pressing slightly to create a sandwich. -
Step 10
Chill the assembled cookie sandwiches in the refrigerator for at least 30 minutes to allow the glaze to set. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Serve chilled or at cool room temperature.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
