Description

Pumpkin Pie Cookies bring the best of fall baking in a soft, creamy-filled cookie. With a graham cracker crust base and a spiced pumpkin center, these cookies are cozy, flavorful, and perfect for autumn celebrations or weekend baking.

Ingredients

Scale

½ cup unsalted butter, room temperature

¼ cup granulated sugar

½ cup packed light brown sugar

1 large egg, room temperature

2 tsp vanilla extract

1¼ cups all-purpose flour

½ tsp baking powder

½ tsp salt

1½ cups graham cracker crumbs

⅓ cup pumpkin puree

3 tbsp packed light brown sugar

1 large egg

1 tbsp evaporated milk or cream

1 tbsp all-purpose flour

1 tsp pumpkin pie spice

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Instructions

Preheat oven to 350 °F (about 175 °C). Line a baking sheet with parchment paper and set aside.
In a stand mixer (or with an electric hand mixer), combine butter, brown sugar, and granulated sugar on low speed until mixed (about 1 minute).
Scrape down bowl sides with a spatula. Add the egg and vanilla; beat until fully incorporated.
Stop mixer, scrape bowl again. Add the flour, graham cracker crumbs, baking powder, and salt. Beat on low speed just until the mixture is fully combined and no visible streaks of flour remain.
Using a 2‑ounce cookie scoop (or equivalent), portion dough balls. Roll between your hands if needed to smooth the edges. Place dough balls on the prepared sheet, spacing about 2 inches apart.
With your thumb (or the back of a spoon), press into the center of each dough ball creating a wide divot. You want a border of about ½ inch thickness around the edge.
Bake for 5 minutes (this is just a partial bake).
While the cookies are baking, whisk together pumpkin filling: in a small bowl, combine pumpkin puree, brown sugar, egg, evaporated milk (or cream), flour, and pumpkin pie spice until smooth.
After the initial 5 minutes, remove the cookies from oven. Use the back of your cookie scoop or a ¼ cup measure to reshape/enlarge the divot if needed, ensuring a wide, shallow cavity.
Spoon ~2 teaspoons of pumpkin filling into the center of each cookie.
Return cookies to oven and bake 9–11 more minutes, or until cookie edges are lightly golden and filling is set (not wobbly).
Remove the baking sheet from oven. Allow the cookies to sit on the baking sheet for 5 minutes to set, then carefully move them to a wire rack to cool completely.
Once cooled, optionally top with a dollop of whipped cream or a dusting of cinnamon before serving.

Notes

Let cookies cool completely before adding optional whipped cream. Filling should be smooth and not overly runny. Best served same day or stored in an airtight container.

Nutrition

Serving Size: 1 cookie
Calories: ~120 kcal
Sugar: ~8 g
Carbohydrates: ~17 g
Protein: ~2.2 g