Pumpkin Pie Cookies

pumpkin pie cookies

This recipe is from my friend, Heather, over at Heather Likes Food. I remember my mouth drooling over these last year when she first posted them. I made plans to make them, but it never happened. I was not going to make that mistake again this year. I’m sure some of you already know, I’m not a pumpkin pie lover (I know, sorry, it’s a texture thing), but I love love LOVE everything pumpkin spiced flavored (I’m complicated). And most of you may not know, I’m almost 7 months pregnant with our second baby and on a total pumpkin-flavored-anything craving kick. If it’s pumpkin spice flavored, then it needs to get in my mouth. NOW. Starting with these cookies.

The cookie base is a simple shortbread recipe filled with a pumpkin pie filling. At first, I thought I might be a little turned off by the pumpkin filling – but I was wrong. It’s just the right amount to make any pumpkin pie lover go bonkers. Eat them plain, chocolate drizzled or baked with a pecan in the middle – it’s a win win which ever way you go about it.

pumpkin pie cookies 1

I drizzled half of the batch with dark chocolate and left half plain, some with a pecan baked on top. Too good for words.

pumpkin pie cookies 4

pumpkin pie cookies 3

I packaged up a batch as a housewarming gift for a friend over the weekend. Baked goods are always welcomed gift around here.

This recipe was completely adapted from Heather Likes Food

Pumpkin Pie Thumbprint Cookies


1 cup of butter, softened

2/3 cup sugar

2 egg yolks

1 teaspoon pure vanilla extract

1/4 teaspoon salt

2 1/4 cups all-purpose flour

1 teaspoon baking powder

Pumpkin Pie Filling:

1/2 cup pumpkin puree

1 teaspoon pumpkin pie spice

2 1/2 tablespoons sugar

pinch of salt

1 tablespoon of a beaten egg

1 tablespoon half and half (or milk)

Preheat oven to 350 degrees Fahrenheit.

For the shortbread dough, cream the butter and sugar together. Stir in egg yolks, vanilla extract and salt. Fold in flour and baking powder.

For the pumpkin pie filling; mix all the ingredients together until smooth and incorporated.

Scoop out two tablespoons worth of dough using a cookie scooper for bigger cookies, for more bite size cookies. You can measure out 1 tablespoon worth of dough. Roll dough into balls and place on a cookie sheet. Using your thumb, press down a small well in the middle of each ball. If the dough cracks around the sides, pinch the dough back together (we don't want the filling to ooze out!). Spoon a small amount of filling into each well. Bake for 14 minutes for larger cookies and 12 minutes for smaller cookies.

Makes 2-3 dozen cookies (depending on size of cookie)





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