If you adore the cozy flavors of autumn, then you will absolutely fall for this Pumpkin Pie Cookies Recipe. Imagine the tender, buttery dough infused with warm pumpkin spices, lightly sweetened with maple syrup and brown sugar, and finished with a sprinkle of light brown sugar for that subtle crunch. These cookies capture all the comforting essence of pumpkin pie in a delightful, handheld treat that’s perfect for sharing or savoring with your favorite hot drink. Let me walk you through how to make these charming, flavorful gems that bring the heart of fall right into your kitchen.
Ingredients You’ll Need
This Pumpkin Pie Cookies Recipe relies on a straightforward blend of ingredients that come together to create perfect texture, amazing flavor, and that nostalgic fall aroma. Each one plays a vital role in making these cookies tender, flavorful, and utterly irresistible.
- All-purpose flour (2 1/2 cups): The foundation providing structure to your cookies, ensuring just the right balance of chewiness and tenderness.
- Salt (1/2 teaspoon): Enhances all the other flavors, helping to bring out the warm spices and pumpkin nuances.
- Cold butter, cubed (3/4 cup): Critical for flakiness and richness, make sure it’s chilled to yield a tender crumb.
- Cold water (1/2 cup): Helps bring the dough together without warming the butter, preserving its flaky texture.
- Apple cider vinegar (1 teaspoon): Adds a subtle tang and tenderizes the dough, balancing the sweetness elegantly.
- Pumpkin purée (1 cup): The star ingredient, bringing moisture, color, and that unmistakable mellow pumpkin flavor.
- Brown sugar (1/4 cup): Provides a deep, molasses-like sweetness that complements the pumpkin perfectly.
- Maple syrup (2 tablespoons): Introduces natural sweetness with a touch of autumn charm and complexity.
- Cinnamon (1/2 teaspoon): Pumpkin’s perfect spice partner, adding warmth and depth.
- Pumpkin spice (1/2 teaspoon): A blend of spices that elevates these cookies with classic fall flavor notes.
- Egg yolk beaten with 1 teaspoon water: For brushing on top, to give the cookies a beautiful golden sheen.
- Light brown sugar (for sprinkling): Delivers a sweet, crispy topping that adds just the right finish.
How to Make Pumpkin Pie Cookies Recipe
Step 1: Prepare the Dough
Start by whisking together the all-purpose flour and salt in a large bowl. Then, add your cold, cubed butter and use a pastry cutter or your fingers to blend it until the mixture resembles coarse crumbs. This technique is key for achieving flaky, tender cookies. Next, mix the cold water and apple cider vinegar in a small bowl, then gradually add it to your flour mixture. Stir gently until the dough comes together — do not overwork it! Wrap the dough in plastic wrap and chill it in the fridge for at least 30 minutes to let it firm up.
Step 2: Mix the Pumpkin Filling
While your dough is chilling, combine the pumpkin purée, brown sugar, maple syrup, cinnamon, and pumpkin spice in a medium bowl. Stir until fully blended and taste for sweetness and spice balance. Adjust if needed — this filling will give your cookies all the luscious autumn character you crave!
Step 3: Assemble and Bake
Once chilled, roll the dough out on a floured surface to about 1/4 inch thickness. Cut into circles or your preferred shape. Place a small spoonful of the pumpkin filling in the center of half the cut-outs, then cover with the remaining dough pieces, sealing the edges gently with your fingers or a fork. Brush the tops with the beaten egg yolk mixture and sprinkle lightly with light brown sugar. Bake at 375°F (190°C) for 20 to 25 minutes or until golden brown around the edges. Let the cookies cool before enjoying that pumpkin bliss.
How to Serve Pumpkin Pie Cookies Recipe
Garnishes
These cookies look stunning with a dusting of powdered sugar or a drizzle of warm caramel sauce. You can also add a tiny dollop of whipped cream on top for an extra indulgent touch that echoes the classic pumpkin pie.
Side Dishes
Serve these pumpkin pie cookies alongside a hot cup of chai tea or dark coffee to complement the spices and sweetness. They also pair beautifully with a scoop of vanilla ice cream for a delightful dessert experience that’s both warm and cool.
Creative Ways to Present
Try arranging these cookies on a rustic wooden board with fresh autumn leaves or mini pumpkins for an inviting fall centerpiece. Wrap a few in parchment paper tied with twine for thoughtful homemade gifts that showcase your love for cozy flavors.
Make Ahead and Storage
Storing Leftovers
Store the cookies in an airtight container at room temperature for up to 3 days. This helps preserve their tender texture and lovely spiced aroma so every bite feels freshly baked.
Freezing
If you want to enjoy these Pumpkin Pie Cookies Recipe later, you can freeze the baked cookies by placing them in a single layer on a baking sheet first, freezing until solid, then transferring to a freezer-safe container. They’ll stay fresh for up to 2 months, so you always have a seasonal treat on hand.
Reheating
When ready to savor, simply let the cookies thaw at room temperature or warm them briefly in a 300°F (150°C) oven for a few minutes. This warms the filling and revives that freshly-baked feeling instantly.
FAQs
Can I use canned pumpkin pie filling instead of purée?
It’s best to stick with plain pumpkin purée for this recipe, as canned pumpkin pie filling contains added sugars and spices that may alter the cookie’s texture and flavor balance.
Can these cookies be made gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend, but be mindful that the texture might be slightly different. Adding a bit of xanthan gum can help maintain structure.
How long do these cookies keep fresh?
Stored properly in an airtight container, you’ll enjoy their peak flavor and texture for about 3 days at room temperature, though they are usually eaten much faster!
Is maple syrup necessary in the recipe?
Maple syrup adds a lovely warmth and natural sweetness that complements pumpkin flavors beautifully. You could substitute honey if preferred, but the depth of flavor might vary slightly.
Can I make these cookies vegan?
Yes, swap out the butter for a vegan alternative and replace the egg yolk with a flax egg or aquafaba wash. The texture might differ slightly, but the pumpkin and spice flavors will still shine through.
Final Thoughts
This Pumpkin Pie Cookies Recipe is such a heartwarming way to bring the essence of fall into your home. Each bite carries the sweet, spiced magic of pumpkin pie wrapped in flaky, buttery dough. I can’t wait for you to try them and make these cookies your new seasonal favorite to share with friends and family.
Print
Pumpkin Pie Cookies Recipe
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 40 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Pie Cookies combine the warm, comforting flavors of pumpkin pie with the handheld convenience of a cookie. Featuring a buttery, flaky dough paired with a spiced pumpkin filling, these cookies are perfect for fall gatherings or a festive treat anytime. A sprinkle of light brown sugar on top adds a delightful crunch and hint of sweetness.
Ingredients
For the Dough
- 2 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 3/4 cup cold butter, cubed
- 1/2 cup cold water
- 1 teaspoon apple cider vinegar
For the Filling
- 1 cup pumpkin purée (half of a 15-oz can)
- 1/4 cup brown sugar
- 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin spice
- 1 egg yolk beaten with 1 teaspoon water (for brushing)
- Light brown sugar (for sprinkling)
Instructions
- Prepare the dough: In a large bowl, combine the all-purpose flour and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the cold water and apple cider vinegar, stirring until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Make the filling: In a separate bowl, mix together the pumpkin purée, brown sugar, maple syrup, cinnamon, and pumpkin spice until well combined and smooth. Set aside.
- Assemble and bake the cookies: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness. Using a round cookie cutter, cut out circles. Spoon a small amount of pumpkin filling onto half of the circles. Brush the edges of the dough with the beaten egg yolk mixture, then top with the remaining circles and gently press edges to seal. Brush the tops with the egg wash and sprinkle with light brown sugar. Place cookies on a parchment-lined baking sheet and bake for 20-25 minutes or until golden brown. Allow to cool before serving.
Notes
- Use cold butter and water to ensure a flaky, tender dough.
- Chilling the dough is essential to make it easier to roll and cut.
- You can adjust the amount of pumpkin spice to suit your taste preferences.
- Store cookies in an airtight container at room temperature for up to 3 days.
- These cookies freeze well—freeze before baking and bake directly from frozen, adding a few extra minutes to the baking time.
