This post may contain Amazon or other affiliate links. Read my disclosure policy.
Need a travel sized pumpkin pie? Look no further! Pumpkin pie filling inside of a buttery cookie.
It’s that time of year, time for the basics to eat pumpkin spiced everything! I have to admit, I never really crave pumpkin. I mean, if I picture a pumpkin—I don’t really think yummmmm. I really only think of carving pumpkins and that raw smell.
It’s pretty crazy how it can be transformed into such a delicious spiced dessert. From that stinky canned puree to tasty pie.
If you want more filling in each cookie you can use a slightly larger cookie cutter for the inside of the cookie. I used a donut cutter that has 2 pieces to cut these out.
For the leaves, I just used leftover dough scraps and leaf cookie cutters.
Pumpkin Pie Cookies
Ingredients
COOKIES
- 3 ½ cups flour
- 1 ½ cup butter softened
- 1 ¼ cup sugar
- 2 eggs
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla
- Sugar for sprinkling
FILLING
- 1 egg
- ½ can pumpkin puree
- ¼ cup milk
- ½ cup cream
- ½ tbsp cornstarch
- ½ cup sugar
- ¾ tsp cinnamon
- ¼ tsp ginger
- ⅛ tsp cloves
Instructions
FILLING
- Mix all of the filling ingredients in a bowl. Whisk well until smooth with no lumps.
- Store in the refrigerator until ready to use.
COOKIES
- In a mixer, cream soft butter and sugar until well combined.
- Add eggs and vanilla, stir.
- In another bowl, mix flour, salt and baking powder together.
- Slowly add flour mixture into the butter and eggs.
- Wrap dough in plastic and chill in the fridge for at least 30 minutes.
- Preheat oven to 325 degrees F.
- Roll dough out to ¼” thickness. Cut out 3” circles and in half of them cut out a 1” circle in the middle.
- Line the baking sheet with parchment paper.
- Stack the cookies with the holes on top of the solid cookie.
- Fill the circle with about 1 tsp of pumpkin pie filling.
- Sprinkle it with sugar around the edges.
- Bake 13 – 15 minutes or until just beginning to brown,
