Description
Delight in these Pumpkin Pie Cookies featuring a buttery soft cookie base filled with a creamy, spiced no-bake pumpkin filling and topped with a dollop of whipped cream. These festive treats combine the comforting flavors of pumpkin pie with the ease of cookie dough, perfect for holiday gatherings or cozy autumn snacking.
Ingredients
For the Cookie Base
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
For the No-Bake Pumpkin Filling
- 1 cup canned pumpkin puree (not pie filling)
- 1/3 cup brown sugar
- 1 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/4 cup cream cheese, softened
- 2 tbsp heavy cream
- 1/2 tsp vanilla extract
Topping
- Whipped cream (store-bought or homemade)
- Optional: pinch of cinnamon or nutmeg
Instructions
- Make the Cookie Dough: In a large bowl, cream the softened butter and granulated sugar together using a hand or stand mixer at medium speed until the mixture is light and fluffy, about 2 to 3 minutes. Add the egg and vanilla extract and continue beating until the batter is smooth. In a separate bowl, whisk together the all-purpose flour and salt. Gradually incorporate the dry mixture into the wet ingredients, mixing until a soft dough forms. Cover the dough and refrigerate for 30 minutes to firm up.
- Shape and Bake the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough into 1.5-tablespoon portions and roll each into a ball. Place the balls on the prepared sheet about 2 inches apart. Flatten each ball slightly and create a well in the center using a teaspoon or your thumb. Bake the cookies for 10 to 12 minutes until the edges are just turning golden. If the centers puff up during baking, gently re-press the wells while the cookies are still warm. Transfer the cookies to a wire rack and allow them to cool completely.
- Make the Pumpkin Filling: In a medium bowl, beat the softened cream cheese until smooth. Add the canned pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla extract. Mix at medium speed until the filling is smooth, creamy, and light. Refrigerate the filling for at least 30 minutes to firm up before assembling the cookies.
- Assemble the Cookies: Once the cookies have fully cooled and the pumpkin filling is chilled, spoon or pipe the filling into each cookie’s center well. Top each cookie with a swirl or dollop of whipped cream. Optionally, garnish with a pinch of cinnamon or nutmeg to enhance the festive flavor.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
- Chilling the dough helps prevent excessive spreading during baking.
- Pressing the wells back into the cookies after baking ensures they hold the filling nicely.
- For a lighter option, use low-fat cream cheese and whipped topping.
- These cookies are best eaten within 2-3 days but can be refrigerated to extend freshness.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
