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
Scale
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.
