Indulge within the flavors of fall with these smooth and chewy pumpkin pie cookies topped with a dollop of whipped cream. Excellent 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 comparable 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 one of the best thought ever for individuals who hate making pie and wish 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 can also make that yummy pumpkin pie Crumbl cookie at house! And to me, our is best….shhhhhh! 🤐
Substances and Supplies Wanted
For this cookie pie recipe, there are two predominant elements after which a few non-obligatory elements. We’ll begin with the cookie base, then whereas it chills, we’ll make a pumpkin pie filling. You’ve gotten the choice of rolling the cookie dough in pie crust crumbles (which I HIGHLY advocate) and topping it with whipped cream identical to you’ll a slice of pumpkin pie. All of it combines for the proper pumpkin dessert chew! Here’s what you have to:
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: Provides 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 provides the cookies that craveable flaky, buttery taste and texture.
Pumpkin Pie Filling
- Pumpkin Puree: Be sure to 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 like piping a bit on high for a way fairly it’s and additional creaminess and taste it provides.
The measurements and particulars for every ingredient might be discovered within the recipe card on the finish of the publish so hold scrolling for all the things it is advisable to know!
The best way to Make Pumpkin Pie Cookies
We’ll 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’ll be able to scroll all the way down to the recipe card for the whole recipe, however right here is an outline 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 easy. Then add the sugars and beat till it’s fluffy. Scrap down the perimeters and add the vanilla and eggs and blend till mixed.
- Whisk: Add all of the dry components to a big bowl and whisk all the things collectively.
- Mix: Pour the dry components into the moist components and blend till it’s about half method mixed. Take away the bowl from the stand mixer and end mixing by hand with a picket spoon.
- Scoop: Use a big cookie scoop to scoop out a number of massive 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 sit back for no 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 nicely 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 seem like the cookie has a bit 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 fully and high with whipped cream if desired.
For the Pumpkin Filling
- Whisk: Add all of the components for the filling and whisk all the things collectively to mix.
What’s the Distinction Between Pumpkin Pie Filling and Pumpkin Puree?
Though they appear comparable and each are available in cans, they don’t seem to be 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 youngsters 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 can also make scrumptious Crumbl copycat cookies within the consolation of your personal kitchen.
Lastly, the pumpkin spice flavors you crave when fall rolls round are bursting out of those pie cookies!
Professional Suggestions
Make sure to chill the dough earlier than baking it. This can hold 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 area to bake. If the cookies are too shut, they are going to run collectively. You aren’t making dozens of cookies so you’ll be able to afford to area them out over a few cookie sheets.
Storage Suggestions
Baked cookies might 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 as a result of filling. Retailer between sheets of parchment paper.
They can be frozen within the freezer for as much as 1 month. Place them in an freezer protected container with items of parchment paper between every layer.
To defrost frozen cookies, enable 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 recently of constructing pie and fruit crisp impressed cookies and they’re so enjoyable! For those who haven’t tried our key lime pie cookies or peach crisp cookies, try this instantly! And keep tuned for our banana cream pie cookies and apple crisp cookies coming quickly!
Learn to make these scrumptious smooth and chewy pumpkin pie cookies. Excellent for fall gatherings and vacation events, these cookies will likely be a success along with your family and friends!
Extra Pumpkin Dessert Recipes:
Description
Forestall your display from going darkish
For the Cookie Base
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Cream the butter till easy then add the sugars and beat till fluffy and easy, about 1 minute.
1/2 Cup Unsalted Butter, 1/2 Cup Brown Sugar, 1/3 Cup White Sugar
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Scrape the perimeters 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 components. Pour the dry components into the mixer and blend till 1/2 the flour is included then change to a picket 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 massive 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 components 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
