These delicious Pumpkin Pie Cookies are cinnamon sugar cookies with a pumpkin pie center, baked in a muffin tin for that mini pumpkin pie look. They are as tasty as they are cute and the perfect fall treat.
Ingredient Notes and Substitutions
See the recipe card below for the complete list of ingredients.
- Butter: Unsalted or salted butter. If using salted butter, reduce the added salt to ¼ teaspoon.
- Vanilla extract: Use the pure stuff, please. It is worth every penny.
- Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling.
- Heavy cream: You can substitute whipping cream. Use the remaining whipping cream to make whipped cream to garnish the cookies.
- Pumpkin pie spice: This includes ground cinnamon, ginger, nutmeg, allspice, and ground cloves. Ground cinnamon is at least half of it.
How To Make Pumpkin Pie Cookies
This is a summary; for the complete list of ingredients and instructions, see the recipe card below.
- Whisk the flour, baking powder, salt, and cinnamon in a medium bowl.
- Beat the butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy. Reduce the speed to stir and mix in the egg and vanilla extract.
- Add the dry ingredients to the wet ingredients in a couple of increments, mixing just until combined.
- Using a cookie scoop, shape the dough into balls and place them in a well-greased muffin tin. Use a rounded tablespoon to create a well in each cookie.
- Bake for 9 minutes.
- Meanwhile, whisk the pumpkin puree, brown sugar, egg, cream, flour, and pumpkin pie spice together in a bowl.
- Remove the cookies from the oven and use a rounded tablespoon to restore the well in the middle.
- Fill the well with the pumpkin puree mixture and bake for about 9 minutes.
- If desired, garnish with a little whipped cream.
Confectionary Advice
- Measure the flour by spooning it into the measuring cup and leveling it off with a table knife.
- Soften your butter by removing it from the refrigerator 1-2 hours before starting the recipe. Warm the eggs by removing them from the refrigerator 1 hour before starting the recipe.
- Grease the muffin pan well. I use Pam baking spray and spread it around in the cavities of the tin with a pastry brush.
- I do not use paper liners because I like the cookies to have brown, crisp bottoms.
- If you add whipped cream as a garnish, cool the cookies completely before adding it.
- Store these cookies in the refrigerator. They will stay fresh for about 4 days.
More Pumpkin Recipes
- Pumpkin Ice Cream
- Pumpkin Cheesecake Bars
- Pumpkin Chocolate Chip Bread
- Pumpkin Coffee Cake
- Pumpkin Smoothie
- Pumpkin Waffles
Pumpkin Pie Cookies
These delicious Pumpkin Pie Cookies are cinnamon-sugar cookies with a pumpkin pie center, baked in a muffin tin for that mini pumpkin pie look.
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Servings: 12 cookies
Calories: 207kcal
Ingredients
Pumpkin Cookies
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- ½ cup unsalted butter
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
Pumpkin Filling
- ⅓ cup pumpkin puree
- 2 ½ tablespoons light brown sugar
- 1 large egg
- 1 tablespoon heavy cream
- 1 tablespoon all-purpose flour
- ½ teaspoon pumpkin pie spice
- Whipped cream or Cool Whip optional
Instructions
- Preheat the oven to 350°. Grease a 12-cup standard-sized muffin tin.
- Whisk the flour, baking powder, salt, and cinnamon in a medium bowl.
- Beat the butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy. Reduce the speed to stir and mix in the egg and vanilla extract, stirring just until combined.
- Add the dry ingredients to the wet ingredients in a few additions, mixing just until combined.
- Using a cookie scoop, shape the dough into balls and place them in a well-greased muffin tin. Use a rounded tablespoon to create a well in each cookie.
- Bake the cookies for 9 minutes.
- Meanwhile, whisk the pumpkin puree, brown sugar, egg, cream, flour, and pumpkin pie spice together in a bowl.
- Remove the cookies from the oven and use a rounded tablespoon to restore the well in the middle. Fill the well with the pumpkin puree mixture and bake for about 9 minutes, or until set and lightly browned.
- If desired, garnish with a little whipped cream.
Notes
- Store the cookies in an airtight container in the refrigerator for up to 4 days.
- For the best taste and texture, remove the cookies from the refrigerator 1 hour before serving to bring them to room temperature. Refrigerate any remaining cookies. Do not leave them out for more than 2 hours.
Nutrition
Calories: 207kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 130mg | Potassium: 62mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1354IU | Vitamin C: 0.3mg | Calcium: 33mg | Iron: 1mg
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