Pumpkin Pie Cookies

Buttery brown sugar cookie cups filled with spiced pumpkin pie filling.

30 mins

Prep Time

15 mins

Cook Time

45 mins

Total Time

14

Servings

Ingredients

  • • 3/4 cup unsalted butter [170 g], room temperature
  • • 1/2 cup packed light brown sugar
  • • 1/4 cup granulated sugar
  • • 1 large egg, room temperature
  • • 2 tsp vanilla extract
  • • 1 1/4 cups all-purpose flour [156 g]
  • • 1/2 tsp baking powder
  • • 1/2 tsp salt
  • • 1 1/4 cups graham cracker crumbs
  • • 1/3 cup pumpkin puree
  • • 3 Tbsp packed light brown sugar
  • • 1 large egg
  • • 1 Tbsp evaporated milk or cream
  • • 1 Tbsp all-purpose flour [8 g]
  • • 1 tsp pumpkin pie spice

Instructions

  1. Preheat oven to 350 F and line a baking sheet with parchment paper.
  2. Beat butter, brown sugar, and granulated sugar in a stand mixer fitted with the paddle attachment on low speed to combine, about 1 minute.
  3. Scrape down the bowl, then add egg and vanilla and beat until combined.
  4. Add flour, graham cracker crumbs, baking powder, and salt. Beat on low until just combined.
  5. Scoop dough into 1 1/2-ounce portions, roll smooth, and place 2 inches apart on the prepared baking sheet. Flatten slightly and press a wide divot into the center of each cookie.
  6. Bake for 5 minutes.
  7. While cookies bake, whisk pumpkin puree, brown sugar, egg, evaporated milk, flour, and pumpkin pie spice together.
  8. Remove partially baked cookies and reshape the divots. Spoon 2 tsp pumpkin filling into each center.
  9. Return to the oven and bake 6-8 minutes more, until cookies are lightly golden and the filling is no longer wobbly.
  10. Cool completely, then top with whipped cream if desired.