These Pumpkin Pie Cookies are like little bites of fall! Soft, spicy, and filled with pumpkin goodness, they’ll warm your heart and tummy.
They remind me of my favorite pumpkin pie but in cookie form—how cool is that? I love enjoying these with a hot drink on cozy evenings. 🍂
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the delicious cookie crust. If you want something spicier, use crushed ginger snaps. It adds a nice warmth to the cookies!
Pumpkin Puree: Canned pumpkin is super easy and consistent. For a fresh twist, you can roast and puree your own pumpkin, although it’s more work.
Spices: The spices bring that lovely fall flavor. You can adjust them to your taste or use pumpkin pie spice if you have it on hand. A little more cinnamon or nutmeg works great!
Whipped Cream: While store-bought is convenient, homemade whipped cream is so tasty and easy. Just whip heavy cream with a bit of sugar—delicious!
How Do You Achieve the Perfect Cookie Crust?
Getting the right cookie crust is key! Make sure to pack the crust mixture well into the muffin cups. This will create a sturdy little shell to hold the filling.
- Mix the graham cracker crumbs, sugar, and spices in a bowl, then stir in melted butter.
- Press it firmly into the muffin cups, making the sides slightly higher than the center.
- Bake until just golden, which helps the crust hold its shape when filled.
This is a great trick to ensure that your cookies turn out perfectly every time! Enjoy making these delightful treats!
Pumpkin Pie Cookies
Ingredients You’ll Need:
For the Cookie Crust:
- 1 1/2 cups graham cracker crumbs (or finely crushed ginger snaps for more spice)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger (optional)
For the Pumpkin Pie Filling:
- 1/2 cup canned pumpkin puree
- 1/4 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Pinch of ground cloves
- Pinch of salt
- 1 large egg
- 1/4 teaspoon vanilla extract
For the Topping:
- Whipped cream for garnish
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of prep time and 25-30 minutes of baking. Plus, you’ll want to give the cookies a little time to cool before serving. So, overall, you’re looking at about an hour from start to finish!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease a mini muffin tin or line it with mini cupcake liners to make removing the cookies easier later on.
2. Make the Cookie Crust:
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, ground cinnamon, and ground ginger (if you’re using it). Add in the melted butter and stir until the mixture looks like wet sand. This will be your cookie crust!
3. Form Cookies:
Take about 1 tablespoon of the crust mixture and press it firmly into each mini muffin cup. Make sure to press it up the sides a bit—this will create a little cup to hold the filling. Bake the crusts for about 8-10 minutes until they turn golden. When done, take them out and let them cool slightly while you make the filling.
4. Make the Pumpkin Pie Filling:
In another bowl, whisk together the pumpkin puree, brown sugar, ground cinnamon, ground ginger, nutmeg, ground cloves, salt, egg, and vanilla extract until everything is mixed smoothly.
5. Fill the Cookie Cups:
Now it’s time for the tasty part! Spoon about 1 tablespoon of the pumpkin filling into each prepared cookie crust, filling it almost to the top.
6. Bake the Cookies:
Place the filled muffin tin back in the oven and bake for around 15-18 minutes. You want the filling to be set but still a little jiggly in the center. Be careful not to overbake, or you might end up with cracks in the filling.
7. Cool and Garnish:
Let the cookies cool completely in the pan on a wire rack. Once cool, gently remove them from the tin. Just before serving, add a dollop of whipped cream on each cookie for that extra touch!
8. Serve & Enjoy:
These delightful mini pumpkin pie cookies are best enjoyed fresh but can also be stored in the refrigerator for up to two days. Perfect for sharing at gatherings or enjoying as a cozy afternoon treat!
Enjoy your cozy little Pumpkin Pie Cookies—such a lovely way to celebrate fall! 🎃🍂
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast and puree it until smooth before using it in the filling. Just make sure it’s well-drained to avoid excess moisture in the cookies!
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container in the refrigerator for up to 2 days. Just make sure to add whipped cream only just before serving to keep them fresh!
Can I Make These Cookies Gluten-Free?
Yes, you can! Substitute the graham cracker crumbs with gluten-free graham crackers or almond flour for a gluten-free crust. Just check that your other ingredients are also gluten-free.
What Can I Use Instead of Eggs?
If you need to make these cookies egg-free, you can use a flax egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, letting it sit until it thickens (about 5 minutes). This works nicely as a binding agent!
