Pumpkin Pie Cookies

by Sofi | Broma Bakery

Take all the cozy autumnal flavors of pumpkin pie and put into a pumpkin pie cookie complete with a buttery, chewy brown sugar cookie and perfectly spiced pumpkin pie filling.

Pumpkin Pie Cookies

Okay, pumpkin pie lover, this one’s for you. What if I told you there’s a way to enjoy pumpkin pie sans forks? You heard me. We took the silky, spiced filling of your favorite fall dessert and nestled it into a soft, chewy brown sugar, graham cracker cookie. The result? A Pumpkin Pie Cookie so good, it might just replace the pie at your holiday table. (Too bold? Try them, then we’ll talk.)

What are pumpkin pie cookies?

These aren’t just pumpkin-flavored cookies. Oh no. This is the real deal. We’re talking soft, chewy brown sugar cookie loaded up with graham cracker crumbs so it tastes exactly like the crust of a pumpkin pie. Except better, because it’s a cookie. Then, we top it off with a dollop of real pumpkin pie filling, made with pumpkin puree, evaporated milk, warm spices, and just the right amount of sweetness.

It’s creamy, spiced, and baked right into the cookie for a two-in-one treat that’ll have everyone coming back for seconds.

What ingredients do you need to make these Thanksgiving cookies?

These cookies consist of two parts: the chewy graham cracker cookie and the pumpkin pie filling. Most of these are pantry staples like flour, butter, brown sugar, etc. but you’ll need a few rogue ingredients like graham crackers and pumpkin pie spice!

Here’s your shopping list:

• Unsalted butter
• Light brown sugar
• Granulated sugar
• Eggs
• All-purpose flour
• Baking soda
• Baking powder
• Pumpkin pie spice
• Salt
• Pumpkin puree
• Evaporated milk
• Graham crackers

How to store pumpkin pie cookies so they stay fresh for days

These pumpkin pie cookies store best when kept in a single layer in an airtight container in the fridge! If you’re topping them with whipped cream wait until your ready to serve! Scrape the whipped cream off any leftovers before storing because the whipped cream doesn’t keep well and will make them soggy! Sad!

Whether you’re a pumpkin pie purist or just here for the cookies, these will blow your mind. Trust me, you’ll want to make a double batch because they disappear fast.

Happy baking!

XXX

Pumpkin Pie Cookies

• Author Sofi | Broma Bakery
• Prep Time 30 minutes
• Cook Time 15 minutes
• Total Time 45 minutes
• Yield 14 cookies
• Category dessert
• Method oven
• Cuisine american

Pumpkin Pie Cookies

Take all the cozy autumnal flavors of pumpkin pie and put into a pumpkin pie cookie complete with a buttery, chewy brown sugar cookie and perfectly spiced pumpkin pie filling.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author Sofi | Broma Bakery
• Prep Time 30 minutes
• Cook Time 15 minutes
• Total Time 45 minutes
• Yield 14 cookies
• Category dessert
• Method oven
• Cuisine american

• Author Sofi | Broma Bakery
• Prep Time 30 minutes
• Cook Time 15 minutes
• Total Time 45 minutes
• Yield 14 cookies
• Category dessert
• Method oven
• Cuisine american

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Ingredients

Units USM

for the cookies

• 3/4 cup unsalted butter, at room temperature
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg, at room temperature
• 1 tablespoon milk
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups graham cracker crumbs

for the pumpkin filling

• 1/3 cup pumpin puree
• 3 tablespoons packed light brown sugar
• 1 large egg
• 1 tablespoon evaporated milk (cream also works!)
• 1 tablespoon all-purpose flour
• 1 teaspoon pumpkin pie spice

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and granulated sugar on low speed to combine, about 1 minute.
3. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the egg, milk, and vanilla. Beat until combined.
4. Stop the mixer and scrape down the bowl, then add the flour, graham cracker crumbs, baking powder, and salt and beat on low speed until just combined and no streaks of flour remain.
5. Use a 1 1/2 ounce cookie scoop to portion out equal amounts of dough, rolling them between your hands to smooth out the edges. Place on the prepared baking sheets, spacing the dough 2 inches apart. Gently flatten the top of each ball with your palm to smoosh it down slightly. Press your thumb into the center of each dough disc (or use the back of a tablespoon measuring spoon), making a wide divot in the center of each cookie. Place the cookies in the preheated oven and set a timer for 5 minutes.
6. While the cookies bake, make the pumpkin filling. In a small bowl combine the pumpkin, brown sugar, egg, evaporated milk, flour, and pumpkin pie spice. Whisk to combine.
7. Remove the cookies from the oven after 5 minutes (they’re only partially baked!) and use the back of the tablespoon or a 1/4 cup measure to reshape the divot in the middle of the cookie. You should have a wide hole in the center and about 1/2 inch border of cookie on the outside. Spoon 2 teaspoons of the pumpkin filling into the center of each cookie and place back in the oven until the cookies are turning a light golden brown and the filling is no longer wobbly, 6 to 8 minutes more.
8. Remove the baking sheet from the oven and allow the cookies to cool completely. Once cool, top with a dollop of whipped cream if desired and serve!

• Author Sofi | Broma Bakery
• Prep Time 30 minutes
• Cook Time 15 minutes
• Total Time 45 minutes
• Yield 14 cookies
• Category dessert
• Method oven
• Cuisine american