Pumpkin Pie Cookies
These Pumpkin Pie Cookies are a delightful twist on traditional pumpkin pie, combining warm pumpkin flavors with a soft cookie texture, perfect for sharing or enjoying solo.
Ingredients
Cookie Base
- 1 stick butter, softened Adds moisture and richness.
- 1/3 cup vegetable or canola oil Provides texture and moisture.
- 1/2 cup granulated sugar Contributes sweetness and texture.
- 1/4 cup powdered sugar Adds a finer sweetness and smoothness.
- 1 large egg, at room temperature Binds ingredients together.
- 1 tsp vanilla extract Enhances flavor.
- 2 1/3 cups flour Provides structure.
- 1/4 tsp salt Balances sweetness.
- 3/4 tsp baking powder Helps cookies rise.
Filling
- 3 oz cream cheese, softened Creates a creamy filling.
- 1/2 cup brown sugar Adds depth of flavor.
- 5 oz pumpkin puree Key flavor component.
- 2 tsp pumpkin pie spice Brings warmth and spice.
- 2/3 cup heavy cream, cold Whips up for a light filling.
- 1 tbsp white sugar Adds sweetness to filling.
- 1 tsp vanilla extract Enhances filling flavor.
- orange gel food coloring to taste Adds color to the filling.
Instructions
Preparation
- Begin by preheating the oven to 350°F and lining a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter, vegetable or canola oil, granulated sugar, and powdered sugar until light and fluffy.
- Add in the egg and vanilla extract, mixing until well combined.
- Gradually add the flour, salt, and baking powder to the mixture, mixing until just combined.
- Scoop out nine equally sized cookie balls and place them on the prepared baking sheet, flattening each ball to about 1 inch thick and creating a small well in the center.
Baking
- Bake the cookies in the preheated oven for about 8 to 9 minutes. They should be set but still soft to the touch.
- Cool the cookies on the sheet for a few minutes to firm up before transferring to a wire rack.
Filling
- Cream the softened cream cheese and brown sugar together in a bowl until smooth.
- Mix in the pumpkin puree, pumpkin pie spice, and orange gel food coloring.
- In a separate bowl, whip the cold heavy cream, white sugar, and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture.
- Pipe the pumpkin filling into the center of each cooled cookie and tap gently on the counter to spread the filling evenly.
Notes
For best results, ensure all ingredients are at room temperature. Don't skip cooling time on the baking sheet, and be careful not to overmix the dough or overbake the cookies.