Pumpkin Pie Sugar Cookies
These Pumpkin Pie Sugar Cookies transform the classic Thanksgiving dessert into adorable, bite-sized treats that combine the buttery texture of sugar cookies with the warm, spiced flavors of traditional pumpkin pie. Perfect for holiday gatherings!
Equipment
- Baking Sheets
- Parchment Paper
- Mixing Bowls
- Electric Mixer
- 3-inch Round Cookie Cutter
- Cooling Rack
Ingredients
For the Sugar Cookie Base
- 2½ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract optional but adds depth
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Pumpkin Pie Filling
- ⅓ cup pumpkin puree not pumpkin pie filling
- 2 tablespoons cream cheese softened
- 3 tablespoons powdered sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- 1 pinch ground cloves
For the Decoration
- ½ cup powdered sugar for dusting
- 2 tablespoons mini chocolate chips for "seeds" (optional)
- whipped cream for serving (optional)
Instructions
- Cream together the softened butter and sugar in a large bowl until light and fluffy, about 3-4 minutes.
- Add the egg, vanilla extract, and almond extract (if using), then beat until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt, then gradually add to the wet ingredients, mixing just until incorporated.
- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
- While the dough chills, combine the pumpkin puree, softened cream cheese, powdered sugar, and spices in a small bowl. Mix until smooth and well-incorporated. Cover and refrigerate until ready to use.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface to about ¼-inch thickness.
- Using a 3-inch round cookie cutter, cut out circles and transfer them to the prepared baking sheets, spacing them about 2 inches apart.
- Use a small knife to make gentle indentations around the edges of each cookie, mimicking a crimped pie crust.
- Use your thumb or the back of a measuring teaspoon to make a shallow depression in the center of each cookie, leaving about a ½-inch border around the edge.
- Carefully spoon about 1-1½ teaspoons of the pumpkin filling into the center depression of each cookie.
- Bake for 10-12 minutes, or until the edges of the cookies are just beginning to turn golden.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, dust lightly with powdered sugar, and if desired, place a few mini chocolate chips in the center of each cookie to resemble pumpkin seeds.
- For an extra special touch, add a tiny dollop of real whipped cream just before serving.
Notes
These cookies can be made ahead: unfilled cookie bases can be made up to 3 days in advance and stored in an airtight container. Add the filling on the day of serving for best results, or up to 24 hours before if refrigerated.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week since the filling contains cream cheese.
For a healthier version, try substituting half the all-purpose flour with whole wheat pastry flour, reducing sugar to ¾ cup, or using coconut oil instead of butter.
Nutrition
Calories: 145kcalCarbohydrates: 19gProtein: 1.5gFat: 7gSaturated Fat: 4.5gCholesterol: 22mgSodium: 30mgFiber: 0.5gSugar: 10g
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