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Pumpkin Pie Cookie Cups

Close-up of freshly baked pumpkin pie cookies with a creamy center on a black cooling rack.
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Enjoy the cozy flavors of pumpkin pie in a delightful cookie cup format, perfect for fall baking and holiday dessert boards. These cookies feature a buttery base and a creamy pumpkin filling.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • For the Filling:
  • 8 ounces cream cheese, softened
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • ½ cup powdered sugar
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a mini muffin tin or line with mini muffin liners.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Press about 1 tablespoon of cookie dough into the bottom and up the sides of each mini muffin cup, creating a small well in the center.
  7. Bake for 10-12 minutes, or until the edges are lightly golden.
  8. While the cookies are baking, prepare the filling. In a medium bowl, beat together the softened cream cheese and pumpkin puree until smooth.
  9. Beat in the powdered sugar, pumpkin pie spice, and vanilla extract until well combined and creamy.
  10. Once the cookies are out of the oven, let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  11. Once cooled, spoon or pipe the pumpkin cream cheese filling into the wells of the cookie cups.
  12. Chill the cookie cups for at least 30 minutes before serving to allow the filling to set.

Notes

  • For a no-chill dough, ensure your butter is softened but not melted.
  • You can make the cookie dough and filling ahead of time and store them separately in the refrigerator. Assemble just before serving or a few hours prior.
  • Garnish with a sprinkle of cinnamon or a dollop of whipped cream before serving.
  • These cookie cups are perfect for a holiday cookie board or as an easy fall dessert.

Nutrition

Find it online: https://mdlatdmm.com/pumpkin-pie-cookies/