Pumpkin Pie Cookie Recipe

Rating 5.0
| 1
Perfectly bite-sized pumpkin pie cookie is a combination of a cookie and a pumpkin pie. Deliciously flaky and tender, these pumpkin pie cookies are the perfect snack or dessert for pumpkin season.
Utensils Dessert
Globe New American
16
ingredients
12
steps
110
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
10
For the Dough
1 1/2 cup(s)
all-purpose flour
1 1/2 tblsp
granulated sugar
1/2 tsp
salt
6 oz
cold unsalted butter, cut into 1 tablespoon pieces
1/3 cup(s)
very cold water
For the Pumpkin Pie Cookie
1 cup(s)
pumpkin purée
2-3 tblsp
dark brown sugar
2 tblsp
condensed milk
1
egg yolk
1/2 tsp
pumpkin pie spice
1/4 tsp
ground cinnamon
For the Pumpkin Pie Cookie
1
batch of dough, see above
1
batch of pumpkin filling, see above
1
egg
1 tblsp
water
turbinado sugar, for sprinkling

Directions 12 steps | 110 Minutes

Step 1

Measure and prep all ingredients.

Step 7119 Shot
Step 2

Prepare the dough. In the bowl of a food processor, pulse flour, sugar and salt together a few times to mix thoroughly.

Step 7117 Shot
Step 3

Add the butter into the food processor and pulse until the butter becomes the size of peas.

Step 7120 Shot
Step 4

Add the cold water and pulse until the dough starts to come together.

Step 7121 Shot
Step 5

Divide the dough into two pieces and wrap with plastic wrap. Refrigerate for at least 1 hour.

Step 7122 Shot
Step 6

While the dough is chilling, make the pumpkin pie filling. In a bowl, combine the pumpkin pureé, dark brown sugar, condensed milk, egg yolk, pumpkin pie spice and ground cinnamon. Whisk until well combined and refrigerate until the pie dough is thoroughly chilled.

Step 7123 Shot
Step 7

Preheat the oven to 350°F. Line two baking sheets with parchment paper. Take out one half of the prepared pie dough. On a lightly floured surface, roll out the dough until ¼-⅛ inch thick.

Step 7124 Shot
Step 8

Cut out pie rounds with a 2½ or 3 inch round cookie cutter. Reserve half of the pie rounds and use a sharp paring knife to create three slits for vents on the remaining half. (See notes 1.)

Step 7125 Shot
Step 9

Transfer the pie rounds to the prepared baking sheet. Place a teaspoon of pumpkin pie filling in the center of the pie rounds and place the vented half on top. Crimp edges with a fork to seal the two pieces of dough together. 

Step 7126 Shot
Step 10

Make the egg wash by whisking together the egg and water. 

Step 7127 Shot
Step 11

Brush the pumpkin pie cookies with the egg wash using a pastry brush and sprinkle the turbinado sugar. Place the sheet pan into the freezer for 5 minutes to chill before baking. Once chilled, bake for 12-15 minutes until golden brown. While the first batch is chilling and baking, prepare the second batch with the other half of the remaining pastry dough.

Step 7128 Shot
Step 12

Let the pumpkin pie cookies cool for 5-10 minutes before serving. Enjoy!

Step 7129 Shot

Notes:

  1. It is important to keep the dough cold. If the dough starts to become too warm at any point, place it in the freezer until cold.

Nutrition Per Serving
View All
CALORIES
350
FAT
16.1 g
PROTEIN
6.9 g
CARBS
46.7 g

FOOD FOR THOUGHT?

Leave a review or join the conversation.

1 Comments
1 Comments
Please Log In to leave a comment
Kimiko S.

Kimiko

23 Sep 2022

My two favorite sweets: pumpkin pie and cookies! A bit time consuming, but soooo well worth it!

Reply to this comment