Best 3 Pumpkin Pie Cookies Recipes

Are you looking for a delicious and easy-to-make dessert that will warm you up on a cold day? Look no further than pumpkin pie cookies! These delightful treats are the perfect combination of pumpkin pie filling and soft, chewy cookie dough. With a few simple ingredients and a little bit of time, you can have a batch of these delicious cookies fresh out of the oven. Whether you're a seasoned baker or just starting out, this recipe is sure to be a hit. So gather your ingredients, preheat your oven, and let's get started on creating the perfect pumpkin pie cookies!

Let's cook with our recipes!

PUMPKIN PIE COOKIES

Pumpkin Pie Cookies image

These moist pumpkin cookies are like having a bite-size portion of pumpkin pie. They taste great with a dab of whipped cream on top. These cookies may be addicting! They are great warm or cool. I have received many requests to bring these to parties and meetings.

Provided by KissMorticia

Categories Fruits and Vegetables Vegetables Squash

Time 27m

Yield 24

Number Of Ingredients 10

Ingredients

cooking spray
1 ½ cups canned pumpkin
½ cup shortening
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon baking powder

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with cooking spray.
Mix pumpkin, shortening, and vanilla extract together thoroughly in a bowl. Stir flour, sugar, cinnamon, nutmeg, baking soda, and baking powder into the cookie dough.
Drop tablespoonfuls of cookie dough 2 inches apart on the baking sheets.
Bake in the preheated oven until golden, 12 to 14 minutes.

Nutrition Facts : Calories 115 calories, Carbohydrate 17.8 g, Fat 4.5 g, Fiber 0.9 g, Protein 1.3 g, SaturatedFat 1.1 g, Sodium 109.9 mg, Sugar 8.9 g

AIR FRYER WALNUT-PUMPKIN PIE COOKIES

Air Fryer Walnut-Pumpkin Pie Cookies image

They're somewhere between a mini pie and a cookie, perfect for the holidays, but perfect as a snack, dessert, or with a cup of morning coffee any time of year.

Provided by lutzflcat

Time 1h15m

Yield 20

Number Of Ingredients 13

Ingredients

½ cup pumpkin puree (such as Libby's®)
3 tablespoons white sugar
1 ½ tablespoons finely chopped walnuts
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
1 (14.1 ounce) package refrigerated pie crusts
1 large egg, beaten
1 teaspoon water
1 tablespoon cinnamon sugar, or as needed
¼ cup confectioners' sugar, or more to taste
½ tablespoon maple syrup, or more to taste
½ tablespoon milk

Steps:

Whisk pumpkin puree, sugar, walnuts, pumpkin pie spice, cinnamon, and vanilla together in a bowl until well blended.
Place each of the 2 pie crusts on a lightly-floured surface, and roll out the dough thinly with a rolling pin. Using a 2 1/4-inch round biscuit or cookie cutter, cut each pie crust into 20 circles for a total of 40 circles.
Fill 20 circles with about 1 teaspoon of the pumpkin filling, leaving 1/3 inch open around the edges. Do not overfill.
Dip your finger in water and run it around the edge of each circle. Place a second pie crust circle on top. Press down the edges and crimp with a fork to seal. Whisk egg and water together in a small bowl. Brush the tops of the cookies with the egg mixture and sprinkle lightly with cinnamon sugar.
Preheat the air fryer to 360 degrees F (180 degrees C).
Place a batch of the cookies in the air fryer basket, leaving space around each for air circulation.
Bake until golden brown, about 7 minutes, and remove to a rack to completely cool. Depending on the type and size of your air fryer, you may have to cook in batches, and your timing may vary, so keep your eye on them.
Whisk 1/4 cup confectioners sugar, 1/2 tablespoon maple syrup, and milk together in a bowl to a drizzle consistency. If glaze is too thick, add a bit more maple syrup. If too runny, just add a little more confectioners' sugar. Drizzle the glaze over the cooled cookies, and allow the glaze to set before serving, about 30 minutes.

Nutrition Facts : Calories 121 calories, Carbohydrate 13.6 g, Cholesterol 9.3 mg, Fat 6.8 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 1.7 g, Sodium 114.9 mg, Sugar 4 g

EASY PUMPKIN PIE COOKIES

Easy Pumpkin Pie Cookies image

Need a quick and fun treat to bring to the fall bake sale, potluck or holiday party? These easy pumpkin cookies are the answer. Starting with Betty's sugar cookie mix, this pie-cookie crossover bakes in your muffin tin and results in 24 mini pumpkin pies that only require 25 minutes of prep time-hello, easy! The buttery sugar cookie crust is filled with a creamy, pumpkin mixture and finished with a sweet crumbly topping. Make these easy pumpkin pie cookies once and you (or your family) might decide they're worthy of a permanent spot in your fall baking lineup!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h25m

Yield 24

Number Of Ingredients 8

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/4 cup cold butter
4 oz (half of 8-oz package) cold cream cheese
3 oz cream cheese, well-softened
2 tablespoons sugar
3 tablespoons canned pumpkin (not pumpkin pie mix)
2 teaspoons Gold Medal™ all-purpose flour
1/4 teaspoon pumpkin pie spice

Steps:

Heat oven to 350°F. Generously spray bottoms and sides of 24 regular-size muffin cups with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. (Do not overmix.) Reserve 1 cup cookie mixture for topping; set aside. Firmly press 2 tablespoons remaining cookie mixture evenly into bottom of each muffin cup.
In small bowl, add 3 oz cream cheese and stir until smooth. Add remaining pumpkin filling ingredients; mix well. Place 1 rounded teaspoon pumpkin filling in center of each cookie. Sprinkle each with 2 teaspoons reserved cookie topping.
Bake 18 to 20 minutes or until edges of cookies are golden brown. Cool completely in pan, about 30 minutes. Run metal spatula around edge of cookies in muffin tin to loosen.

Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 10 g, TransFat 1 g

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Tips for Making Pumpkin Pie Cookies

* **Use fresh pumpkin puree.** Canned pumpkin puree can work in a pinch, but fresh pumpkin puree will give your cookies a richer flavor. To make fresh pumpkin puree, simply roast a pumpkin until tender, then scoop out the flesh and puree it in a blender or food processor. * **Don't overmix the dough.** Overmixing the dough will make the cookies tough. Mix the dough just until the ingredients are combined. * **Chill the dough before baking.** Chilling the dough will help the cookies hold their shape and prevent them from spreading too much in the oven. * **Bake the cookies at a high temperature.** Baking the cookies at a high temperature will help them rise and give them a crispy exterior. * **Let the cookies cool completely before serving.** This will help the cookies set and develop their full flavor. ###

Conclusion

Pumpkin pie cookies are a delicious and festive treat that are perfect for fall baking. They are easy to make and can be enjoyed by people of all ages. With the right ingredients and a little bit of care, you can make pumpkin pie cookies that will be a hit at your next party or gathering.

Tips for Making Pumpkin Pie Cookies

Use fresh pumpkin puree for a richer flavor.
Don't overmix the dough to prevent tough cookies.
Chill the dough before baking for better shape and texture.
Bake the cookies at a high temperature for a crispy exterior.
Let the cookies cool completely before serving for optimal flavor.

Conclusion

Pumpkin pie cookies are an easy-to-make and delectable treat, perfect for fall festivities. With fresh ingredients and careful preparation, you can create delicious pumpkin pie cookies that will delight everyone. Enjoy these cookies at your next gathering or simply indulge in their comforting flavors at home.