Pumpkin Pie Cookies
These Pumpkin Pie Cookies are so festive and delicoius. This twist on a pumpkin thumbprint cookie will be a hit with the entire family.
Prep Time30 minutes mins
Cook Time15 minutes mins
Cooling Time1 hour hr
Total Time1 hour hr 45 minutes mins
Course: Dessert
Cuisine: American
Servings: 36 Cookies
Calories: 242kcal
large disposable piping bag
Medium piping bag with a star tip
Mini leaf cookie cutters
two cookie sheets
silicone baking mats or parchment paper
mixing bowls
silicone brush
whisk
mixer
Cookies
- ½ Cup sweet cream butter room temp ½ C canola oil
- ½ Cup pure pumpkin puree
- 1 Cup white sugar
- ½ Cup powdered sugar
- ½ teaspoon pure vanilla extract
- 2 eggs large
- 4 Cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
Pumpkin Pie Filling
- ¾ Cup white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 eggs large
- 15 ounces Pure Pumpkin
- 12 ounces evaporated milk
Glaze
- 1 Cup powdered sugar
- 3 tablespoon whole milk
- ¼ teaspoon pumpkin pie spice
Whipped Cream
- 2 Cups heavy whipping cream
- ½ Cup powdered sugar
- 1 teaspoon pure vanilla extract
Garnish
- 1 small frozen pie shell
- ¼ Cup white sugar
- 1 teaspoon ground cinnamon
- 1 egg
- 2 tablespoon water
Cookies
Preheat oven to 350 degrees and line two cookie sheets with a silicone mat or parchment paper
Using a large bowl, beat the butter, oil, pumpkin, sugar, powdered sugar, vanilla and eggs until combined
In a medium bowl, whisk the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar and salt
Gradually beat in the dry ingredients into the wet until combined and a dough forms
Using a small ice cream scooper, or tablespoon, scoop out about 2 tablespoon of dough onto the cookie sheet
Using the back of the tablespoon or your thumb, make a indent into the center of the cookie
Pumpkin Filling
Using a medium bowl, whisk together all ingredients of the pumpkin pie filling until smooth and combined
Scoop into the piping bag and cut the tip off
Pipe the filling into the indents of the cookies
Bake in the oven for 14-16 minutes or until the cookies are baked
Allow cooling completely
Garnish
Unroll the pie crust onto a cutting board and cut out mini leaves and place onto the cookie sheet
Make an egg wash and brush the leaves with the egg wash
Mix the sugar and cinnamon together and sprinkle over the leaves
Bake in the oven for 8-10 minutes or until a golden brown
Allow to cool
Whipped Cream
Using a medium bowl, beat all whipping cream ingredients together until stiff peaks start to form Scoop into the piping bag
Pipe dollops onto the center of the cookies and place a leaf onto the whipped cream Enjoy!
Don't overcrowd your baking pan, you don't want your cookies to touch when baking.
For best results make sure that your ingredients are room temperature before you start making cookies.
If you are using leftover pumpkin pie filling to make these cookies, skip the ingredients and steps to make pumpkin pie filling.
Serving: 1Cookie | Calories: 242kcal | Carbohydrates: 34g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 127mg | Potassium: 107mg | Fiber: 1g | Sugar: 19g | Vitamin A: 2699IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg