Pumpkin Pie Cookies with Sugar Cookie Crust

a pumpkin pie cookie with a sugar cookie crust with a bite taken out of it.

Pumpkin Pie Cookies with Sugar Cookie Crust

Pumpkin Pie Cookies with Sugar Cookie Crust are basically your favorite Thanksgiving pie minus the pie plate and the stress. Think chewy pumpkin pie spice sugar cookie base with butter edges and silky, warmly spice pumpkin pie filling that set cleanly and won't ooze all over your dessert table. Perfect for cookie boxes, classroom parties, or when you want "just a slice" but also a cookie!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 13

Resting Time 30

Total Time 53

Servings cookies

Calories 183kcal

Author Ellie Haley

Ingredients

For Pumpkin Pie Spice Sugar Cookies:

2 sticks (266 grams) unsalted butter softened
1 ½ cups (298 grams) granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 ¾ cups (330 grams) all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
2 teaspoons pumpkin pie spice

For Pumpkin Pie Filling:

⅔ cup (151 grams) pumpkin puree
¼ cup (50 grams) granulated sugar
2 tablespoons (15 grams) all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons milk
½ teaspoon vanilla extract
pinch of salt

Instructions

For Pumpkin Pie Spice Sugar Cookies:

In a stand mixer or in a large bowl with a hand mixer beat the softened butter and sugar until light and fluffy.
Add the eggs and vanilla. Beat to combine.
Combine the flour, baking soda, baking powder, salt, and pumpkin pie spice. Whisk to combine.
Add the dry ingredients to the wet ingredients and mix until just combined.
Chill the dough for 30 minutes.

For Pumpkin Pie Filling:

In a small bowl combine all of the ingredients for the pumpkin pie filling and mix until fully combined and smooth.

For Assembly:

Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Roll the cookie dough into neat balls. Repeat with remaining cookie dough. Place at least 3 inches apart on the prepared pan.
Use a teaspoon to press small wells into the center of each dough ball.
Add about a teaspoon of pumpkin pie filling to each well. You want the wells to be full, but not overflowing.
Place the cookies in the oven, baking the cookies for 10-13 minutes or until the edges are golden brown. Remove the cookies from the oven and allow them to cool on the cookie sheet.

Notes

Chill your cookie dough. This prevents overspreading
The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Don’t use cold ingredients. The dough will combine much easier.

Nutrition