Name: Pumpkin Pie Cookies
Total time: 45 min
Ingredients: 1 cup unsalted butter, softened: Provides the rich, buttery base for the cookie crust.; 1/2 cup sugar: Adds sweetness and helps achieve a light, fluffy texture when creamed with the butter.; 1 large egg: Binds the ingredients together and adds moisture.; 1 teaspoon vanilla extract: Enhances the flavor of the cookie dough.; 2 1/2 cups all-purpose flour: The main structure of the cookies, giving them their shape and texture.; 1/2 teaspoon baking powder: Helps the cookies rise slightly, ensuring they’re not too dense.; 1/4 teaspoon salt: Balances the sweetness and enhances the overall flavor.; 1 cup canned pumpkin puree: The star ingredient, giving the filling its rich, pumpkin flavor.; 1/2 cup brown sugar: Adds sweetness and a slight molasses flavor that complements the pumpkin.; 1 teaspoon ground cinnamon: Provides warm, spicy notes typical of pumpkin pie.; 1/2 teaspoon ground ginger: Adds a subtle zing that balances the sweetness.; 1/4 teaspoon ground nutmeg: Enhances the warm, comforting flavors of the filling.; 1/4 teaspoon ground cloves: Adds depth and a hint of earthiness.; 1/4 teaspoon salt: Enhances the flavor profile by balancing the spices.; 1/2 cup heavy cream: Adds richness and a creamy texture to the filling.; 1 large egg, beaten: Helps set the filling as it bakes.; Whipped cream or frosting: Adds a creamy, sweet finish to the cookies.; Ground cinnamon for dusting: Provides a final touch of spice.

Ingredients

Scale

Cookie Crust:

1 cup unsalted butter, softened: Provides the rich, buttery base for the cookie crust.
1/2 cup sugar: Adds sweetness and helps achieve a light, fluffy texture when creamed with the butter.
1 large egg: Binds the ingredients together and adds moisture.
1 teaspoon vanilla extract: Enhances the flavor of the cookie dough.
2 1/2 cups all-purpose flour: The main structure of the cookies, giving them their shape and texture.
1/2 teaspoon baking powder: Helps the cookies rise slightly, ensuring they’re not too dense.
1/4 teaspoon salt: Balances the sweetness and enhances the overall flavor.

Pumpkin Filling:

1 cup canned pumpkin puree: The star ingredient, giving the filling its rich, pumpkin flavor.
1/2 cup brown sugar: Adds sweetness and a slight molasses flavor that complements the pumpkin.
1 teaspoon ground cinnamon: Provides warm, spicy notes typical of pumpkin pie.
1/2 teaspoon ground ginger: Adds a subtle zing that balances the sweetness.
1/4 teaspoon ground nutmeg: Enhances the warm, comforting flavors of the filling.
1/4 teaspoon ground cloves: Adds depth and a hint of earthiness.
1/4 teaspoon salt: Enhances the flavor profile by balancing the spices.
1/2 cup heavy cream: Adds richness and a creamy texture to the filling.
1 large egg, beaten: Helps set the filling as it bakes.

Topping:

Whipped cream or frosting: Adds a creamy, sweet finish to the cookies.
Ground cinnamon for dusting: Provides a final touch of spice.

Instructions

1. Preheat the Oven:

Set your oven to 350°F (175°C). This temperature allows the cookie crust to bake evenly while setting the pumpkin filling perfectly.
Grease or line a muffin tin with cupcake liners to prevent the cookies from sticking and ensure easy removal.

2. Make the Cookie Crust:

In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This step is crucial as it creates air pockets that give the cookies a tender texture.
Beat in the egg and vanilla extract until well incorporated. The egg adds moisture and helps bind the ingredients, while the vanilla extract enhances the flavor.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.

3. Form the Cookie Crust:

Roll the dough into small balls and press each one into the muffin tin, forming a small cup shape. These cups will hold the pumpkin filling, creating the “pie” effect.

4. Prepare the Pumpkin Filling:

In a medium bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, heavy cream, and beaten egg until smooth and well combined. The spices should be evenly distributed throughout the mixture to ensure a consistent flavor in every bite.

5. Fill the Cookie Cups:

Spoon the pumpkin filling into each cookie crust, filling them almost to the top. This ensures that the cookies have a generous amount of filling, making them taste like mini pumpkin pies.

6. Bake:

Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the edges of the cookies are golden and the pumpkin filling is set. The filling should not jiggle when the tin is gently shaken.

7. Cool & Decorate:

Allow the cookies to cool completely in the tin before removing them. This helps the cookies set properly and makes them easier to handle.
Top each cookie with a swirl of whipped cream or frosting and a dusting of ground cinnamon. These toppings add a creamy texture and a final touch of spice that elevates the flavor.

8. Serve & Enjoy:

These cookies are perfect for sharing at gatherings or enjoying with a cozy cup of tea. Each bite is like a mini pumpkin pie, offering all the flavors of a classic fall dessert in a convenient, portable form.