Pumpkin Pie Cookies
These Pumpkin Pie Cookies starts with a crisp, buttery shortbread base and ends in a cool, spiced pumpkin cream topped with a swirl of whipped cream.
Ingredients
For the cookie base:
- 1 cup butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For the pumpkin filling:
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1/3 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1/4 cup cream cheese softened
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
For the topping:
- whipped cream, cinnamon or nutmeg optional
Instructions
- Beat the butter and sugar until light and fluffy, about 2–3 minutes. Beat in the egg and vanilla. Add the flour and salt and mix just until a soft dough forms. Cover and refrigerate for 30 minutes.
- Preheat the oven to 350°F(175°C) and line a baking sheet with parchment paper. Scoop the dough into 1 1/2-tablespoon portions and roll into balls. Place them 2 inches apart, flatten slightly, then press your thumb or the back of a teaspoon into the center to make a well.
- Bake for 10–12 minutes, until the edges are lightly golden. If the centers puff up, gently press the wells down again while the cookies are still warm. Transfer to a wire rack and cool completely.
- Beat the cream cheese until smooth. Add the pumpkin, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla. Beat until smooth and creamy. Refrigerate for at least 30 minutes.
- Spoon or pipe the pumpkin filling into the cooled cookies. Top with whipped cream and a sprinkle of cinnamon or nutmeg, if desired.
Nutrition
Calories: 137kcalCarbohydrates: 16gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 25mgSodium: 97mgPotassium: 40mgFiber: 1gSugar: 8gVitamin A: 1508IUVitamin C: 0.4mgCalcium: 12mgIron: 1mg
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