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What could be cuter than a pie disguised as a cookie?! I love taking something delicious and masquerading it in another form. These cookies are really just miniature pumpkin pies, but they’re also really easy to make. Dare I say easier than pie? Ha! Maybe not, but thankfully, unlike a pie, they don’t have the guesswork to know when they’re done. As a bonus, you can walk and eat them at the same time – try and do that with a pie!
I know these are long instructions, but they really are easy cookies to make. Try them, and you’ll love them!
More Pumpkin Recipes
- Pumpkin bars
- No-bake pumpkin icebox cake
- Pumpkin roll
- No-bake pumpkin pie cheesecake
- Pumpkin spice donuts
- Pumpkin tart with chocolate crust
- No-bake pumpkin pie
- Classic pumpkin pie
Watch how to make these pumpkin pie cookies:
Pumpkin Pie Cookies
Pulling the spice and rich pumpkin flavor from a classic pie, these cookies contain all the same flavor in a smaller package. Cinnamon, ginger, and pumpkin puree partner to create these soft fall delicacies.
Ingredients
For the cookies
- 2 ½ cups all-purpose flour
- 5 tbsp granulated sugar
- 1 tsp kosher salt
- 16 tbsp (2 sticks) unsalted butter cold, cut into small pieces
- 2 egg yolks
- 5-7 tbsp ice water
For the pumpkin pie filling
- 1 cup pumpkin puree
- ¾ cup evaporated milk
- 1 large egg
- 1 tsp vanilla extract
- ⅓ cup granulated sugar
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
Instructions
- Preheat oven to 375°F.
- Prepare the cookies. In a food processor, pulse together the flour, sugar, and salt until combined. Add butter and pulse until butter is cut into small pieces no larger than the size of peas. Then, add egg yolks.2 ½ cups all-purpose flour, 5 tbsp granulated sugar, 1 tsp kosher salt, 16 tbsp (2 sticks) unsalted butter, 2 egg yolks
- Place on lid and with the processor running, dribble in water until the dough clears the sides and forms ball. Wrap dough in plastic and form into a disk. Place in refrigerator and chill at least 30 minutes.5-7 tbsp ice water
- Once chilled, remove from refrigerator and roll the dough out on a lightly floured surface to ¼-inch thickness.
- With a biscuit cutter, cut 3-inch round cookies and place half of the cookies on a parchment-lined baking sheet.
- Brush cookies with 1 egg white mixed with 1 teaspoon water.
- With the other half of the cookies, create a frame by cutting the middle with one size smaller biscuit cutter.
- Place frame on the egg-washed cookie, sprinkle with sugar and bake in preheated oven for 15 minutes.
- While baking, make the filling by mixing together the pumpkin puree, evaporated milk, egg, vanilla extract, sugar, cinnamon, ginger, cloves until well combined.1 cup pumpkin puree, ¾ cup evaporated milk, 1 large egg, 1 tsp vanilla extract, ⅓ cup granulated sugar, ½ tsp ground cinnamon, ¼ tsp ground ginger, ⅛ tsp ground cloves
- When cookies are finished, remove them from the oven. Cool for 5 minutes then fill with approximately 1 tablespoon of pie filling.
- Return to oven and bake an additional 8-10 minutes until the filling is just set.
- Remove and cool on pan for 5 minutes then on a cooling rack.
Nutrition
Serving: 1cookieCalories: 188kcal
Just took mine out of the oven. So yummy!
I love you and your website!
Thanks Katherine!!
These are yummy. I’ve made them twice and everyone loves them.
What a terrific idea! How do these cookies freeze?
If using pumpkin pie spice…how much?
I can’t wait to make these!
How do you store these cookies?
❤️your recipes! Where do I find a cookie cutter like yours? Thank you! Happy Holidays!