Best Pumpkin Pie Cookies Recipes

PUMPKIN PIE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with cooking spray.
• Mix pumpkin, shortening, and vanilla extract together thoroughly in a bowl. Stir flour, sugar, cinnamon, nutmeg, baking soda, and baking powder into the cookie dough.
• Drop tablespoonfuls of cookie dough 2 inches apart on the baking sheets.
• Bake in the preheated oven until golden, 12 to 14 minutes.

AIR FRYER WALNUT-PUMPKIN PIE COOKIES

Steps:

• Whisk pumpkin puree, sugar, walnuts, pumpkin pie spice, cinnamon, and vanilla together in a bowl until well blended.
• Place each of the 2 pie crusts on a lightly-floured surface, and roll out the dough thinly with a rolling pin. Using a 2 1/4-inch round biscuit or cookie cutter, cut each pie crust into 20 circles for a total of 40 circles.
• Fill 20 circles with about 1 teaspoon of the pumpkin filling, leaving 1/3 inch open around the edges. Do not overfill.
• Dip your finger in water and run it around the edge of each circle. Place a second pie crust circle on top. Press down the edges and crimp with a fork to seal. Whisk egg and water together in a small bowl. Brush the tops of the cookies with the egg mixture and sprinkle lightly with cinnamon sugar.
• Preheat the air fryer to 360 degrees F (180 degrees C).
• Place a batch of the cookies in the air fryer basket, leaving space around each for air circulation.
• Bake until golden brown, about 7 minutes, and remove to a rack to completely cool. Depending on the type and size of your air fryer, you may have to cook in batches, and your timing may vary, so keep your eye on them.
• Whisk 1/4 cup confectioners sugar, 1/2 tablespoon maple syrup, and milk together in a bowl to a drizzle consistency. If glaze is too thick, add a bit more maple syrup. If too runny, just add a little more confectioners' sugar. Drizzle the glaze over the cooled cookies, and allow the glaze to set before serving, about 30 minutes.

PUMPKIN PIE SUGAR COOKIES

Steps:

• Heat oven to 350°F. Spray 36 regular-size muffin cups with cooking spray. Make cookie dough as directed on pouch. Using rounded teaspoon of dough, shape dough into 1 1/4-inch balls. Press dough evenly into bottom of each muffin cup and slightly up sides.
• In medium bowl, stir Pumpkin Filling ingredients with whisk until blended. Spoon rounded teaspoonful of mixture into each dough-filled muffin cup; spread slightly.
• Bake 8 to 12 minutes or until edges are light golden brown and filling appears set (cookies and filling will be soft). Cool 10 minutes in pan; carefully remove to cooling rack.
• Fill small resealable food-storage plastic bag with frosting. Cut off small corner of bag; squeeze small dollop of frosting onto each cookie. Sprinkle lightly with additional pumpkin pie spice, if desired. Refrigerate cookies in covered container or resealable food-storage plastic bag.

EASY PUMPKIN PIE COOKIES

Steps:

• Heat oven to 350°F. Generously spray bottoms and sides of 24 regular-size muffin cups with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. (Do not overmix.) Reserve 1 cup cookie mixture for topping; set aside. Firmly press 2 tablespoons remaining cookie mixture evenly into bottom of each muffin cup.
• In small bowl, add 3 oz cream cheese and stir until smooth. Add remaining pumpkin filling ingredients; mix well. Place 1 rounded teaspoon pumpkin filling in center of each cookie. Sprinkle each with 2 teaspoons reserved cookie topping.
• Bake 18 to 20 minutes or until edges of cookies are golden brown. Cool completely in pan, about 30 minutes. Run metal spatula around edge of cookies in muffin tin to loosen.

PUMPKIN PIE THUMBPRINT COOKIES

Steps:

• For the cookies: Whisk the flour, baking powder, salt and 1/2 teaspoon of the pumpkin pie spice in a medium bowl. Beat the butter and 1/2 cup of the granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg until combined. Add the vanilla. Reduce the mixer speed to low and beat in the flour mixture until the dough comes together.
• Mix the remaining 1/4 teaspoon pumpkin pie spice and 1/4 cup granulated sugar in a shallow bowl or plate. Roll the dough into 1 1/2-inch balls (each ball should be a heaping tablespoon; you should have about 18 balls), then roll in the spiced sugar mixture. Divide the dough balls between 2 baking sheets, spacing them about 2 inches apart. Use the handle of a wooden spoon to indent the centers of each dough ball, pinching together any large cracks that form (a few small cracks are fine). Refrigerate until firm, 20 to 30 minutes.
• Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F.
• Bake until the cookies just begin to warm through, about 6 minutes. Remove the baking sheets from the oven and use the handle of a wooden spoon to indent the centers just a little more. Return them to the oven, rotating the baking sheets from top to bottom and front to back, and bake until the cookies are set and slightly browned on the bottom, an additional 10 to 12 minutes. Transfer the cookies to a wire rack to cool completely, about 30 minutes.
• For the pecan crumble: Meanwhile, microwave the butter in a small microwave-safe bowl until melted, about 1 minute. Stir in the pecans, brown sugar, oats and pumpkin pie spice. Microwave until the sugar is dissolved, about 1 minute. Let cool in the bowl until the crumble is crunchy, about 30 minutes.
• For the pumpkin pie filling: Whisk the confectioners' sugar, pumpkin puree, cream cheese, vanilla extract and fine salt in a small bowl until smooth.
• Assemble the cookies: Once the cookies are cool, spoon 1 to 2 teaspoons of filling into the center of each cookie and smooth the top if needed. Sprinkle the crumble on top of the filling. Store in an airtight container for up to 3 days.

PUMPKIN PIE SNICKERDOODLE COOKIES

Steps:

• Mix butter, pumpkin puree, egg, and sugar until well blended.
• mix flour, cream of tartar, baking soda, salt and 1 tablespoon pumpkin pie spice in separate bowl until evenly blended.
• Add flour mixture to wet ingredients a little at a time, stirring between each addition, until well blended.
• chill dough and ungreased cookie sheet for 15 minutes.
• while dough is chilling, mix 3 tablespoons sugar, 3 tablespoons cinnamon, and 1 tablespoon pumpkin pie spice in small bowl.
• After 15 minutes of chilling, roll dough into 1 inch balls and coat with cinnamon sugar/pumpkin pie spice mixture by by gently rolling in the mixture.
• place rolled balls of dough on ungreased cookie sheet and bake for 10 minutes.
• remove from pan immediately.

MINI PUMPKIN PIE SLICE COOKIES RECIPE - (4.1/5)

Steps:

• Roll the cookie dough out to about 1/4 thickness. Cut into 4" squares. Cut the squares in to 6 wedges for the 'pie' pieces. You can use a different size pie cutter, but then your cookies will be smaller or larger. Bake the cookies according to directions. Tint the frosting orange with the red and yellow food dyes. Frost the entire wedge with orange. Now, add the 'pie edge'. Tint some more frosting with some yellow and a little red and blue to make the color close to the cookie color - a light tan. Either use a pastry bag with tip, or put the frosting into a recloseable bag and trim off the corner so you can pipe the frosting on the outside edge of the cookie to look like the edge of the pie crust. Move slowly up and down with an 'm' like shape to make it look like a crimped pie crust. Finish up the cookie by adding a 'dollop' of white frosting for the whipped cream. Adapted from the blog The Sweet Adventures of Sugar Belle.

MINI PUMPKIN PIE SLICE COOKIES

Steps:

• Cream together softened butter and confectioner's sugar. Crack the egg into a separate bowl, and add the flavoring. Add that to the butter/sugar mixture and mix until the egg is thoroughly incorporated. In a separate bowl, sift together the flour, baking powder, spices, and salt, then add to the wet mixture a little bit at a time. The dough is ready when most of it sticks to the paddle. When touched, it has a little give, but does not stick to your fingers. Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary. Cut and bake at 400 degrees for 7-8 minutes. This version makes 2-2 1/2 dozen, doubled, it makes 4-5 dozen. To make mini-pie slices use a knife to cut simple circles into wedges. The size of the cookies will depend on what size cutter you use. Mini Pumpkin Pie CookiesWhen it comes to circle cutters I love graduated sets because I always have the size I need. If you have a mini-candy corn cutter, that would work too. I used a four inch round cutter so the baked cookies were about two inches in length.
• Pumpkin orange 20-second icing Stiff-ish crust colored piping icing {I mixed ivory with a little warm brown} Stiff white piping icing Begin by flooding the wedges with orange 20-second icing and let dry. Mini-Pumpkin Pie Slice Cookies 2To make the crust, position a #101 tip near the left corner of the cookie, thin side up. Slowly move up and down in a loose "M" shape until you reach the opposite side. Mini pie slice cookies SweetSugarBelleUse a boo-boo stick or toothpick to clean up any sharp points if necessary. If you're new to petal tips, don't let them intimidate you. Practice on a paper towel until you feel confident. Decorated Pumpkin Pie cookiesFinish up by using a star tip to add a dollop of whipped cream. I used a #16, but an #18 would work well too. Mini-Pie Slice Cookies for Thanksgiving Including the crust my mini pie cookies were just a little over two inches long. For tips on making a larger version,

PUMPKIN PIE SPICE COOKIES

Steps:

• 1. Combine flour, baking soda, salt, Xanthan gum, and pumpkin pie spice in a small bowl; whisk together and set aside. (If making this non-gluten-free, use 2 1/4 cup of all-purpose flour instead of GF flour and leave out the Xanthan gum.)
• 2. Beat butter, sugar, brown sugar, and vanilla until fluffy and creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in the dry ingredients until well blended.
• 3. Fold in white chips and nuts(if desired) and refrigerate overnight. (You can bake them immediately, but the refrigeration time really allows the flavors to mingle.)
• 4. Before baking, let the dough come to room temperature. Preheat oven to 375°.
• 5. These cookies can be made either as bar cookies or drop cookies. If making drop cookies, drop by rounded teaspoon onto parchment lined baking sheets. Bake 9 to 11 minutes or until golden brown. If making bar cookies, spray an 8" square pan with non-stick cooking spray. Bake for 20 to 25 minutes or until golden brown.

PUMPKIN PIE COOKIES RECIPE - (4.6/5)

Steps:

• 1. Heat oven to 350 degrees. Grease two muffin pans. No liners needed! 2. Put cookie mix in a medium pan, cut in butter and cream cheese until crumbly. You can use a pastry blender or fork. Reserve 1 cup for the topping. Press in two tablespoons of mixture into each pan. (The original recipe says it makes 24, mine made 18, but I definitely could have used less cookie base in each pan.) 3. In small bowl, smooth the cream cheese, then add the remaining ingredients, then beat until smooth. Place a nice spoonful into each cup. Then sprinkle some of the cookie mixture on top. 4. Bake 18-20 minutes until edges are golden brown. Cool completely in pan, then pop them out and enjoy!