Description
These Pumpkin Pie Cookies are soft, spiced treats that combine the warm flavors of pumpkin pie into a delightful handheld cookie form. Featuring a tender dough rolled in graham cracker crumbs and filled with a creamy pumpkin-spiced center, these cookies are perfect for autumn celebrations or any time you want a comforting seasonal dessert.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Cookie Dough
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ⅓ cup pure pumpkin purée (not pumpkin pie filling)
- ¾ cup graham cracker crumbs
Filling
- ¼ cup sweetened condensed milk
- ⅓ cup pure pumpkin purée
- ½ teaspoon cinnamon
- Pinch of nutmeg
- Pinch of salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until evenly combined, creating the spice base for the cookies.
- Cream butter and sugars: In a large bowl, beat the unsalted butter along with granulated sugar and light brown sugar until the mixture is light, fluffy, and well combined, which will contribute to a tender texture.
- Add wet ingredients to butter mixture: Beat in the egg yolk, vanilla extract, and ⅓ cup pumpkin purée into the butter and sugar mixture until everything is fully incorporated, adding moisture and flavor.
- Combine dry and wet ingredients: Gradually mix the dry ingredients into the wet ingredients, stirring just until a soft dough forms to avoid overmixing and ensure tender cookies.
- Form dough balls and coat: Scoop out dough portions approximately 1.5 tablespoons each and roll them in the graham cracker crumbs until fully coated, adding a subtle crunch and extra flavor.
- Prepare cookie bases: Arrange the coated dough balls on the prepared baking sheet, spacing them adequately, then gently press an indentation into the center of each cookie using your thumb or a small spoon to hold the filling.
- Make the filling: In a small bowl, mix together the sweetened condensed milk, ⅓ cup pumpkin purée, ½ teaspoon cinnamon, a pinch of nutmeg, and a pinch of salt until smooth and well combined.
- Fill the cookies: Spoon about ½ teaspoon of the pumpkin filling into the indentation of each cookie, filling the center but not overflowing.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the edges of the cookies turn lightly golden, indicating they are cooked through.
- Cool the cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them carefully to a wire rack to cool completely before serving or storing.
Notes
- Use pure pumpkin purée, not pumpkin pie filling, to control the sweetness and spice level in the dough and filling.
- Make sure the butter is at room temperature for easier creaming with the sugars.
- You can prepare the dough in advance and refrigerate it for up to 24 hours before baking.
- Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a spicier kick, increase the cinnamon or add a pinch of ground cloves to the filling.
