These Pumpkin Pie Cookies are so scrumptious, you may never make a full pie again! They're perfect for the holidays, or any cozy comfort food baking day!
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These Pumpkin Pie Cookies are cinnamon sugar cookie cups filled with pumpkin filling and topped with whipped cream! These bite-sized gems are irresistible!
If you enjoy this recipe, check out the posts for my Pumpkin Blondies with Cinnamon Swirl, Pumpkin Spice Latte Cupcakes, and Dirty Chai Cookies!
Ingredients
With some pumpkin purée and some fridge and pantry staples, you'll be whipping up these cookies in no time! Measurements for each of the ingredients are included in the recipe card, below.
Cinnamon Sugar Cookie Ingredients
- Flour - Provides structure for the cookies. I used all-purpose flour.
- Ground Cinnamon - For a warm sweetness that pairs beautifully with the pumpkin filling.
- Salt - To balance and enhance the flavors of the cookies.
- Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe. You want your butter to be softened so it incorporates better with the other ingredients.
- Sugar - For sweetness and keeping the cookies moist.
- Egg - For moisture, richness, and a little leavening. You want your egg to be at room temperature.
- Vanilla Bean Paste - For flavor and lovely vanilla bean flecks in your cookies! If you prefer to substitute, you can use an equal measure of vanilla extract.
Pumpkin Filling Ingredients
- Pumpkin Purée - For pumpkin flavor. Note that you want pumpkin purée and NOT pumpkin pie filling (sometimes labeled "pumpkin pie mix"), which already has sugar and spices added.
- Sweetened Condensed Milk - For sweetness and richness. This is the only sweetener in the filling, so make sure you have sweetened condensed milk and NOT evaporated milk!
- Egg - For richness and to help emulsify and hold the filling together.
- Spices - For classic pumpkin pie flavor, I used ground cinnamon, ginger, nutmeg, and cloves. If you prefer, you can substitute with 1 teaspoon of pumpkin pie spice.
- Salt - To balance and enhance the flavors of the filling.
Whipped Cream Ingredients
- Heavy (Whipping) Cream - Can't make whipped cream without it! You want your cream to be cold so that it whips up fluffy.
- Powdered Sugar - For sweetness. I prefer using powdered sugar because it dissolves so well, and because the small amount of cornstarch in powdered sugar helps the whipped cream to hold its shape for longer
- Vanilla Bean Paste - For flavor and lovely black flecks of vanilla bean in the whipped cream. If you prefer, you can substitute with an equal measure of vanilla extract.
Hint: Looking for recipes to use leftover pumpkin purée? Check out the posts for my Pumpkin Blondies with Cinnamon Swirl, Pumpkin Coconut Pie, and Pumpkin Spice Latte Cupcakes!
Instructions
Here's what you need to do to make these delicious cookies, step by step! More detailed instructions are included in the recipe card, below.
Here's an overview of the recipe steps. *For full instructions, see recipe card.*
- Combine butter and sugar and beat until light and fluffy.
- Add egg and vanilla bean paste and mix to combine.
- Gradually add the dry ingredients (flour, cinnamon, and salt) and mix until just combined.
- Press the cookie dough into the bottom and up the sides of each mini muffin cup.
- Whisk together all pumpkin filling ingredients until well combined and smooth.
- Partially bake the cookies, then add the pumpkin filling and finish baking. See recipe card for bake time and more detailed instructions.
Equipment
Here's a few pieces of equipment that I used when making this recipe:
- Mini muffin pan - I used a mini muffin pan instead of a standard-sized muffin pan because I wanted to cookies to be small and bite-sized. I've found some variability in the sizes of mini muffin pans. The link I've provided shows you exactly the pan I used.
- Cookie Scoop - I use a medium cookie scoop to portion out the cookie dough. This helps me to keep them more uniform in size and to keep my hands clean. If you're using a spoon, you'll want about 1.5 tablespoons of dough for each cookie cup.
Substitutions
Here are a few substitutions you may like to use for this recipe:
- Instead of Individual Spices- For classic pumpkin pie flavor, I used ground cinnamon, ginger, nutmeg, and cloves in the pumpkin filling. If you prefer, you can substitute with 1 teaspoon of pumpkin pie spice.
- Instead of Vanilla Bean Paste - If you don't have it or prefer not to use it, substitute with an equal measure of vanilla extract.
Variations
These cookies, while completely delicious as written here, can have a different flavor profile if you'd like! Here are a few examples:
- Use flavored sugar instead of regular granulated sugar - Check out my recipes for Vanilla Sugar, Chai Sugar, and Ginger Sugar. Any of these would be lovely flavors in place of the regular granulated sugar in the cookie cups!
- Change the flavor of the whipped cream- Try maple extract in the whipped cream instead of the vanilla bean paste! Would also be fantastic with the bourbon whipped cream in my Pecan Pie Cream Puff recipe for a grownup treat! (You only need about a quarter of the bourbon whipped cream recipe to have enough for these cookies.)
Storage
Store the cookies in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze the cookies (without the whipped cream!) for up to three months.
Other Recipes You May Like
Looking for other recipes like this? Try these:
Pumpkin Pie Cookies
Equipment
Ingredients
Cinnamon Sugar Cookie Cups
- 2 cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla bean paste (see note)
Pumpkin Filling
- 1 cup pumpkin purée (see note)
- ⅓ cup sweetened condensed milk
- 1 egg
- ½ teaspoon ground cinnamon (see note on spices)
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
Whipped Cream
- ½ cup heavy (whipping) cream, cold
- 4 teaspoons powdered sugar
- ½ teaspoon vanilla bean paste (see note)
Instructions
Cookie Cups
- Preheat oven to 350℉. Grease mini muffin pan and set aside.
- In a small bowl, combine dry ingredients (flour, cinnamon, and salt). Set aside.
- In the bowl of a stand mixer, combine butter and sugar, beating until light and fluffy. Scrape down the sides of the bowl as needed.
- Add egg and vanilla bean paste (see note). Mix to combine. Gradually add the dry ingredients and mix until just combined.
- Using a medium cookie scoop (see note), portion about 1.5 tablespoons of dough into each cup of your prepared mini muffin pan. The recipe makes about 30 cookies, so you may have to bake in batches (the pan I used only has 24 mini muffin cups).
- Press the cookie dough into the bottom and up the sides of each mini muffin cup. I pressed a shot glass into the center of each to accomplish this. The dough will stick to the shot glass, but dipping the bottom of the glass in sugar will keep it from sticking.
Pumpkin Filling
- In a medium bowl, whisk together all the filling ingredients until well incorporated and smooth.
- Bake the cookie cups for 10 minutes, then remove from the oven. If the cookies have risen and there isn't much room for the filling, use a measuring spoon to push down the centers a bit. Fill each cookie cup with the pumpkin filling, almost to the top.
- Return the cookies to the oven and bake another 10-15 minutes. I've found that some mini muffin pans are smaller or larger than others, so just keep an eye on them to make sure they're not getting overdone!
- Allow the cookies to cool in the pan on a wire rack. To remove, I've found that giving each cookie a gentle twist will ensure it's released from the pan.
Whipped Cream
- Combine all whipped cream ingredients in the bowl of a stand mixer fitted with the whisk attachment. Start the mixer on low speed, and gradually increase the speed to high. Whip until the cream thickens and forms peaks. Pipe or dollop on top of the cookies as desired.
- Store the cookies in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze the cookies (without the whipped cream!) for up to three months.Enjoy!
Notes
Nutrition Estimate
Nutrition information is provided as a courtesy and is only an estimate.
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