Pumpkin Pie Cookies

Pumpkin Pie Cookies are easy to bake and a fun twist on pumpkin pie! With a sugar cookie base and a delicious pie filling you will want these cookies year after year!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings cookies

Calories 105kcal

Author Lisa

Ingredients

16 oz Premade Sugar Cookie Dough I used the Pillsbury brand
1 cup canned pumpkin puree
¼ cup granulated sugar
½ cup evaporated milk
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon pumpkin pie spice
¼ teaspoon cinnamon
¼ teaspoon salt
Whipped Cream for garnish

Instructions

Preheat oven to 375°F, grease muffin tin with shortening/Pam Spray and flour, or Baker’s Joy (which has flour in it).
In a medium sized bowl whisk together pumpkin puree, evaporated milk, sugar, egg, vanilla, pumpkin pie spice, cinnamon, and salt. Make sure the egg is whisked in well.
1 cup canned pumpkin puree, ¼ cup granulated sugar, ½ cup evaporated milk, 1 large egg, 1 teaspoon pure vanilla extract, 1 teaspoon pumpkin pie spice, ¼ teaspoon cinnamon, ¼ teaspoon salt
Press a sugar cookie into each muffin hole and press up the sides of the tin just a little bit.
16 oz Premade Sugar Cookie Dough
Bake cookies for 10 minutes, then remove from oven and reshape each cookie. Carefully (muffin tin will be hot), using the end of a wooden spoon, reshape the cookie into a “pie crust” shape. I also like to carefully wipe the rims clean with a paper towel for a cleaner version of the final cookie.
Spoon about 1 tbs of filling into each partially baked cookie, then return to oven and continue baking for another 10 minutes, or until pumpkin filling is set.
Allow cookies to cool to room temperature, then chill for 15-20 minutes in the refrigerator BEFORE popping out of the muffin tin. This ensures the cookies is set up completely. Use a knife to loosen the cookies.
When ready to serve add a little whipped cream to the top and enjoy!
Whipped Cream

Video

Notes

Tips and Tricks

Storing: This can be a little tricky since you don’t want to stack these and chance messing up the pie part of the cookie. I recommend laying cookies in a single layer on a rimmed baking sheet (or two!), covering with plastic wrap, and refrigerating until ready to eat. Or placing in a single layer in plastic Tupperware .
How long will they last?: These cookies will last 1-2 days.
Make Ahead: These cookies can get chewy/soggy if made ahead to far in advance. I recommend making the day of or the day before eating.

Nutrition