Embrace the Fall Spirit, One Cookie at a Time
As the leaves turn golden and the air becomes crisper, it’s time to welcome the flavors of autumn into your kitchen. Our Pumpkin Pie Cookies recipe invites you to savor the cozy warmth of the season in every delectable bite. These cookies effortlessly combine the nostalgic essence of pumpkin pie with the convenience and charm of cookies. Picture the delightful aroma of cinnamon, nutmeg, and pumpkin wafting from your oven as these treats bake to perfection. Whether you’re gathering with loved ones, looking for a thoughtful gift, or simply yearning for a moment of indulgence, these cookies offer a slice of pumpkin paradise. Get ready to embark on a baking journey that captures the true essence of fall, one cookie at a time!
Supplies and Equipment Needed:
Before diving into this delightful Pumpkin Pie Cookies recipe, ensure you have the following supplies and equipment ready:
- Baking Sheet
- Parchment Paper
- Stand Mixer (or hand mixer)
- Mixing Bowls
- Measuring Cups and Spoons
- Piping Bags with Tips
- ¼ Cup Measuring Cup (for shaping cookies)
- Food Coloring (for orange color)
- Cooling Rack
Ingredients:
For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/3 cup oil
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla bean paste
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
For the Filling:
- 3 oz cream cheese, softened
- 1/2 cup brown sugar
- 1/2 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- Orange food coloring
For the Whipped Cream Topping:
- 1 1/2 cups heavy whipping cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla bean paste
Directions:
Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper and set it aside.
Making the Cookies: In the bowl of a stand mixer, combine the softened butter, oil, granulated sugar, and powdered sugar. Cream these ingredients until smooth.
Incorporate the Wet Ingredients: Mix in the egg and vanilla bean paste until well combined.
Add the Dry Ingredients: Add the all-purpose flour, salt, and baking powder. Change the mixer attachment to the paddle and mix until combined, and the dough pulls away from the bowl.
Shape the Cookies: Divide the dough equally into nine balls. Flatten each dough ball into a disc and place them on the parchment-lined baking sheet. Using the bottom of a ¼ cup measuring cup, press it into each dough disc and reshape the dough around the base of the cup. Gently twist and remove the measuring cup to ensure it leaves an impression. Bake in the preheated oven for about 9 minutes until the edges are just slightly golden and set. Avoid overbaking. Allow the cookies to cool completely before filling.
Prepare the Filling: In the bowl of a stand mixer, combine the softened cream cheese and brown sugar. Cream until the mixture becomes lighter in color and smooth.
Add Pumpkin Flavors: Incorporate the pumpkin puree, pumpkin pie spice, and orange food coloring. Mix well. Transfer this mixture to another bowl and wipe out the mixing bowl.
Whip the Cream: In the cleaned mixing bowl, combine the heavy cream, granulated sugar, and vanilla bean paste. Mix on high speed with the whisk attachment until stiff peaks form. This should take about 2-3 minutes. Be cautious not to overmix.
Assemble the Cookies: Transfer approximately ½ cup of the whipped cream to a piping bag fitted with a large star tip. The remaining whipped cream can be added to the bowl with the pumpkin mixture. Gently fold in the whipped cream by hand until the pumpkin mixture is combined and becomes lighter in color.
Fill the Cookies: Pipe a mound of the pumpkin mixture into the cavity of each cookie. Gently tap the cookie on the counter to settle the pumpkin mixture.
Add the Finishing Touch: Pipe a small dollop of whipped cream in the center of the pumpkin mixture in each cookie.
These Pumpkin Pie Cookies are a delightful celebration of autumn flavors, bringing the warmth and comfort of pumpkin pie into the world of cookies. With the sweet and spicy pumpkin filling and the airy whipped cream topping, they are the perfect treats for fall gatherings, cozy evenings, or any time you crave a taste of the season.
Storage Tip: While these cookies are best enjoyed fresh, they can be stored in an airtight container in the fridge for up to 3 days. Keep in mind that the whipped cream topping may soften over time, so it’s ideal to decorate them just before serving.
Pumpkin Pie Cookies: A Sweet Slice of Autumn
Equipment
- Baking sheet
- Parchment Paper
- Stand mixer (or hand mixer)
- Mixing bowls
- Measuring cups and spoons
- Piping Bags with Tips
- ¼ Cup Measuring Cup (for shaping cookies)
- Food Coloring (for orange color)
- – Cooling rack
Ingredients
Ingredients:
For the Cookies:
- 1/2 cup unsalted butter softened
- 1/3 cup oil
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla bean paste
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
For the Filling:
- 3 oz cream cheese softened
- 1/2 cup brown sugar
- 1/2 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- Orange food coloring
For the Whipped Cream Topping:
- 1 1/2 cups heavy whipping cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla bean paste
Instructions
Directions:
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper and set it aside.
- Making the Cookies: In the bowl of a stand mixer, combine the softened butter, oil, granulated sugar, and powdered sugar. Cream these ingredients until smooth.
- Incorporate the Wet Ingredients: Mix in the egg and vanilla bean paste until well combined.
- Add the Dry Ingredients: Add the all-purpose flour, salt, and baking powder. Change the mixer attachment to the paddle and mix until combined, and the dough pulls away from the bowl.
- Shape the Cookies: Divide the dough equally into nine balls. Flatten each dough ball into a disc and place them on the parchment-lined baking sheet. Using the bottom of a ¼ cup measuring cup, press it into each dough disc and reshape the dough around the base of the cup. Gently twist and remove the measuring cup to ensure it leaves an impression. Bake in the preheated oven for about 9 minutes until the edges are just slightly golden and set. Avoid overbaking. Allow the cookies to cool completely before filling.
- Prepare the Filling: In the bowl of a stand mixer, combine the softened cream cheese and brown sugar. Cream until the mixture becomes lighter in color and smooth.
- Add Pumpkin Flavors: Incorporate the pumpkin puree, pumpkin pie spice, and orange food coloring. Mix well. Transfer this mixture to another bowl and wipe out the mixing bowl.
- Whip the Cream: In the cleaned mixing bowl, combine the heavy cream, granulated sugar, and vanilla bean paste. Mix on high speed with the whisk attachment until stiff peaks form. This should take about 2-3 minutes. Be cautious not to overmix.
- Assemble the Cookies: Transfer approximately ½ cup of the whipped cream to a piping bag fitted with a large star tip. The remaining whipped cream can be added to the bowl with the pumpkin mixture. Gently fold in the whipped cream by hand until the pumpkin mixture is combined and becomes lighter in color.
- Fill the Cookies: Pipe a mound of the pumpkin mixture into the cavity of each cookie. Gently tap the cookie on the counter to settle the pumpkin mixture.
- Add the Finishing Touch: Pipe a small dollop of whipped cream in the center of the pumpkin mixture in each cookie.