Pumpkin Pie Cookies
When I think of autumn and family get-togethers, menus change from year to year, but desserts remain the same. Pumpkin pies were a tradition in my house. The idea of making a hand-held, bite-sized pie fascinated me. I love pumpkin so much that I make these cookies year-round. The pumpkin pie filling yields more than needed for the cookies. I use the excess to spread on scones, pancakes and doughnuts. I will eat it as is with a spoon. Make the filling 1 to 2 days in advance. Store-bought pies often have gooey, underbaked crusts. Here's an idea: scrape the pumpkin filling off the crust and use it for the filling. Repurposed pies-unique!
When I think of autumn and family get-togethers, menus change from year to year, but desserts remain the same. Pumpkin pies were a tradition in my house. The idea of making a hand-held, bite-sized pie fascinated me. I love pumpkin so much that I make these cookies year-round. The pumpkin pie filling yields more than needed for the cookies. I use the excess to spread on scones, pancakes and doughnuts. I will eat it as is with a spoon. Make the filling 1 to 2 days in advance. Store-bought pies often have gooey, underbaked crusts. Here's an idea: scrape the pumpkin filling off the crust and use it for the filling. Repurposed pies-unique!
- 1/4 cup granulated sugar
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon pure vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 cup heavy cream
- topping:
- 2 tablespoons granulated sugar
- 3 tablespoons sour cream
- 1/8 teaspoon ground allspice
- 1/4 teaspoon ground cardamom
- 1 large egg at room temperature
- 2 tablespoons bourbon
- 1 1/2 teaspoons apple cider vinegar
- 3 cups (13 1/2 ounces) unbleached all-purpose flour, plu
- pinch ground allspice
- 8 ounces (16 tablespoons) unsalted butter cut into small cubes and kept very cold
- 7 tablespoons apple juice very cold
- 1 large egg mixed with 2 tablespoons whole milk
- cooking spray for spraying pan
- 7 1/2 ounces pure solid-pack pumpkin ( 1/2 cup plus 1 tablespo
- 6 tablespoon granulated sugar
- Carbohydrate 0.799539529920077 g
- Cholesterol 10.6544017875986 mg
- Fat 1.63697788225518 g
- Fiber 0.140842139223806 g
- Protein 0.336285324174487 g
- Saturated Fat 0.944035677456416 g
- Serving Size 1 1 cookie (25g)
- Sodium 49.3657616748705 mg
- Sugar 0.658697390696271 g
- Trans Fat 0.15495229257387 g
- Calories 21 calories
Step-by-step
- For the pumpkin pie filling: Heat the oven to 300 degrees F. Grease an 8-inch cake pan with cooking spray.
- In a mixing bowl, whisk the pumpkin, heavy cream, sour cream, egg, vanilla, sugar, bourbon, cinnamon, ginger, nutmeg, cardamom, salt and allspice.
- Pour the mixture into the prepared pan.
- Bake until just set, 10 to 12 minutes. The filling will be baked again inside the cookies, so be sure not to overbake here.
- Remove from the oven, let cool to room temperature, then wrap and refrigerate overnight. The filling needs to be cold before using.
- For the dough: Using a stand mixer fitted with the paddle attachment, mix the flour, sugar, cinnamon, nutmeg, ginger, allspice and salt until blended.
- Add the butter and mix on low speed until small pieces of butter are visible.
- Combine the cold apple juice with the vinegar and add to the flour mixture.
- Mix on medium speed until moist crumbles of dough form.
- Scrape the dough onto a work surface and knead 6 to 8 times until the dough comes together.
- Cut the dough into two equal pieces (weigh the dough if you have a scale), and shape each half into a rectangle. Don't overwork the dough.
- Work with one piece of dough at a time, keeping the second piece wrapped in plastic at room temperature.
- Roll out one piece of dough between two pieces of parchment into a 10-by-14-inch rectangle that's 1/8-inch thick, stopping occasionally to peel away the paper, dust lightly with flour, and flip over. Keep the rectangle neat-this will help with the cookie count.
- Chill the first sheet of dough, still sandwiched by the parchment. Repeat with the second sheet. Chill both for at least 1 hour or overnight.
- Remove one sheet of dough from the refrigerator at a time. Peel off the top piece of parchment and trim the dough to 10-by-14 inches. (Use a ruler and a pizza cutter to trim the dough.) Cut the dough into 2-by-2-inch pieces, yielding 35 pieces. Return the cut dough to the fridge and repeat with the second sheet of dough. Chill until firm, about 1 hour.
- Assemble the cookies and bake: Heat the oven to 350 degrees F and line two sheet pans with parchment.
- With a spatula, carefully lift the cut dough, piece by piece, onto the lined pans, 2 inches apart. Once the bottom 20 pieces are on the pans, the "pies" are ready to be assembled.
- Remove the pumpkin filling from the refrigerator and spoon it into the piping bag.
- Brush the edges of the dough pieces with the egg wash.
- Pipe a mound of filling in the center of each pie, leaving a 1/2-inch border around the edges of the dough.
- Carefully arrange another piece of dough over the filling, lining up the edges.
- Using your fingertips, lightly press around the filing, removing any air pockets as you press.
- Using the tines of a fork, lightly press the edges of each pie to seal.
- Brush the entire top of each pie with more of the egg wash, carefully avoiding excess wash.
- Chill the pies until firm, about 30 minutes.
- For the topping: In a small bowl, mix the sugar and cinnamon.
- Remove the pies from the fridge and sprinkle each one with the cinnamon sugar.
- With the tip of a small knife, prick the dough, giving each pie a small air vent.
- Bake until the dough feels baked and turns golden brown and the bottom of the pies are lightly golden brown, 16 to 18 minutes.
- Remove from the oven and let cool completely on the pans.
- Store for up to 1 day in an airtight container at room temperature.
Pumpkin Pie Cookies: A Bite-Sized Autumn Delight
Autumn. The leaves are changing, the air is crisp, and the aroma of pumpkin spice fills the air. For me, this season is all about family, cozy gatherings, and of course, delicious treats. While our family menus might change slightly from year to year, one thing always remains constant: pumpkin pie. It’s a cherished tradition, a comforting classic that evokes warm memories and brings everyone together.
But this year, I wanted to put a fun, festive twist on our beloved pumpkin pie. The idea struck me: what if we could capture all the delightful flavors of pumpkin pie in a convenient, bite-sized package? And so, the Pumpkin Pie Cookie was born! These little gems are not just a delicious dessert; they’re a perfect blend of nostalgia and innovation. Imagine, tiny, golden-brown cookies bursting with the warm, spiced sweetness of pumpkin pie filling – a delightful treat to savor with every bite.
I'm a firm believer that you can never have too much pumpkin, so I actually make these cookies year-round. They're a perfect anytime treat and so versatile! The recipe makes a generous amount of pumpkin pie filling, more than you need for the cookies. Don't worry about the leftovers – use them to elevate your breakfast! A dollop on scones, pancakes, or even plain doughnuts is pure heaven. In fact, if I'm being honest, I’ve been known to enjoy the filling straight from the bowl with a spoon. It's that good.
Now, let's talk about the crust. I've always been a little picky about pie crusts – store-bought ones are sometimes a bit soggy or underbaked. I actually came up with a neat little trick; if you're ever faced with a less-than-perfect store-bought pie, simply scrape the filling from the crust and repurpose it for cookies! It’s a win-win situation: zero waste and delicious pumpkin pie cookies. This repurposing technique also gives your pumpkin pie cookies a truly unique, homey touch.
Making these cookies is an adventure in itself. The process of creating the perfect pumpkin pie filling, preparing the flaky dough, carefully assembling the tiny pies, and finally, baking them until they're golden brown, is incredibly rewarding. The aroma that wafts from the oven while they’re baking is absolutely intoxicating, filling your kitchen with the essence of autumn.
These Pumpkin Pie Cookies are more than just a recipe; they’re a journey. They’re a testament to the joy of baking, the comfort of familiar flavors, and the happiness of sharing delicious treats with loved ones. So gather your ingredients, roll up your sleeves, and embark on this delightful baking adventure. I guarantee you, the results will be worth every minute spent in the kitchen.
These cookies are perfect for any occasion – from casual get-togethers to festive gatherings. They're a crowd-pleaser, a conversation starter, and a delightful reminder that even the simplest treats can bring immense joy. And who knows, maybe you’ll discover a new favorite way to enjoy leftover pumpkin pie filling in the process! Happy baking!
