Advertisement
The aroma of pumpkin spice wafting through my kitchen transports me straight to autumn afternoons, and I can hardly resist the temptation to create something special. That’s how my Soft Pumpkin Pie Cookies with No-Bake Filling came to life—a delightful twist on the beloved pumpkin pie that skips the fuss of traditional baking. These cookies are incredibly quick to prepare, making them perfect for last-minute gatherings, and they serve as a wonderful make-ahead treat, ensuring you can spend more time enjoying the festivities. With their buttery texture cradling a creamy pumpkin filling and a dollop of whipped cream on top, they encapsulate the warm, comforting flavors we all crave this season. So, are you ready to bring a slice of pumpkin pie magic into your cookie jar?
Why are These Pumpkin Pie Cookies Special?
Simplicity: No-bake fillings mean you can whip these cookies up in no time, perfect for those busy holiday moments.
Flavor Explosion: The buttery cookie base combined with a spiced pumpkin filling creates an explosion of comforting fall flavors that will have everyone reaching for seconds.
Versatile Treat: Customize with your favorite spices or toppings—think caramel drizzles or nuts.
Crowd-Pleaser: These cookies are sure to impress at Thanksgiving gatherings or casual coffee breaks with friends.
Make-Ahead Option: Bake the cookie shells in advance and fill them just before serving for optimal freshness, making them ideal for holiday prep! For more delicious ideas, check out these Pumpkin Spice Cake or Marshmallow Swirl Cookies that can elevate your dessert table.
Pumpkin Pie Cookies Ingredients
For the Cookie Base
Advertisement
- Unsalted Butter – Adds richness and flavor; ensure it’s softened for easy mixing.
- Sugar – Sweetens the cookie base; can substitute with brown sugar for a deeper flavor.
- Egg – Acts as a binder to hold the cookie dough together; no suitable substitutes without altering texture.
- Vanilla Extract – Enhances the overall flavor profile; use pure vanilla for the best taste.
- All-Purpose Flour – Provides structure for the cookies; can replace with gluten-free flour for gluten-free options.
- Salt – Balances sweetness; a pinch is sufficient—don’t omit.
For the No-Bake Filling
- Canned Pumpkin Puree – Base of the no-bake filling; do not use pumpkin pie filling, as it contains added spices and sugars.
- Brown Sugar – Gives sweetness and a hint of molasses flavor in the filling; white sugar can be used as a substitute.
- Pumpkin Pie Spice – Adds warm spices to the filling; homemade spice mix can substitute if needed.
- Cinnamon – Enhances the spice profile; can increase or decrease to taste.
- Cream Cheese – Provides creaminess and stability to the filling; can use Neufchâtel cheese for a lighter option.
- Heavy Cream – Adds smoothness to the filling; light cream can be used, but filling may be less rich.
For the Topping
- Whipped Cream – Finishing touch for each cookie, adding lightness and visual appeal; use freshly whipped or store-bought.
These delightful Pumpkin Pie Cookies make for a wonderful treat that brings the warmth of the season right into your hands!
Step‑by‑Step Instructions for Pumpkin Pie Cookies
Step 1: Prepare Cookie Dough
Begin by creaming together 1 cup of softened unsalted butter and 1 cup of sugar in a large mixing bowl until light and fluffy, about 2-3 minutes. Add in 1 egg and 2 teaspoons of vanilla extract, mixing until well incorporated. Gradually add 3 cups of all-purpose flour and a pinch of salt; mix until a soft dough forms. Cover the dough in plastic wrap and chill in the refrigerator for 30 minutes.
Step 2: Shape Cookies
Once the dough is chilled, preheat your oven to 350°F (175°C). Scoop tablespoons of dough, rolling them into balls roughly 1.5 tablespoons each. Place the cookie balls on a lined baking sheet, spacing them about 2 inches apart. Gently flatten each ball and use your thumb to create a well in the center of each cookie for the filling to sit later.
Step 3: Bake
Transfer your baking sheet to the preheated oven and bake the cookies for 10-12 minutes. They should be lightly golden around the edges when done. If the wells puff up during baking, press them down gently with the back of a spoon as soon as they come out of the oven. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 4: Make Filling
In a mixing bowl, beat 8 ounces of cream cheese until smooth. Gradually add one cup of canned pumpkin puree, ½ cup of brown sugar, 2 teaspoons of pumpkin pie spice, and ½ teaspoon of cinnamon, blending until creamy and well combined. Finally, stir in ½ cup of heavy cream until the mixture is smooth. Chill the filling in the refrigerator for 30 minutes to allow the flavors to meld.
Step 5: Fill Cookies
After the cookies have cooled, take the chilled filling and either spoon or pipe it into the wells created in the cookies. Fill each well generously but don’t overflow them. To finish, top each cookie with a dollop of whipped cream for added indulgence. You may sprinkle a pinch of cinnamon or nutmeg on top for that festive touch.
Storage Tips for Pumpkin Pie Cookies
Room Temperature: Unfilled pumpkin pie cookies can be stored in an airtight container at room temperature for up to 3-4 days; just be sure to keep them enclosed to maintain freshness.
Fridge: Filled cookies should be refrigerated and consumed within 2 days for optimal taste and texture. Store them in a single layer or with parchment paper between layers to avoid sticking.
Freezer: You can freeze the unfilled cookies for up to 3 months. Place them in a freezer-safe bag or container, and when ready, thaw at room temperature before filling and serving.
Reheating: If desired, gently reheat unfilled cookies in a 300°F (150°C) oven for about 5 minutes to refresh their softness before adding the no-bake filling.
Expert Tips for Pumpkin Pie Cookies
- Chill Dough: Ensure that your cookie dough is properly chilled for 30 minutes. This prevents the Pumpkin Pie Cookies from spreading too much during baking.
- Watch Baking Time: Keep an eye on your cookies while they bake; removing them at the right moment is key to achieving that perfect golden edge.
- Fill Just Before Serving: For optimal texture, fill the cookies with the pumpkin pie filling just before serving to maintain the freshness of the cookie base.
- Thoroughly Cool Cookies: Allow the cookies to cool completely before filling to avoid melting the cream cheese mixture, ensuring a delightful contrast in textures.
- Double Check Ingredients: Be cautious not to use pumpkin pie filling instead of pure pumpkin puree as it contains added spices and sugars that may alter the flavor significantly.
What to Serve With Pumpkin Pie Cookies
The sweet aroma of warm spices and creamy pumpkin filling can take your dessert experience to the next level with the perfect pairings.
-
Creamy Mashed Potatoes: These fluffy potatoes add a savory contrast to the sweetness of the cookies, making them a delightful accompaniment for any Thanksgiving feast.
-
Spiced Apple Cider: Warm spiced apple cider complements the flavors of pumpkin, enhancing the cozy feel of your dessert spread. The marriage of cinnamon and clove in the cider pairs beautifully with your pumpkin pie cookies.
-
Vanilla Ice Cream: A scoop of vanilla ice cream adds a delightful creaminess that balances the soft texture of the cookies, creating an irresistible dessert combo.
-
Roasted Brussels Sprouts: The earthy, caramelized flavor of roasted Brussels sprouts offers a delightful contrast to the sweet cookies, making your meal feel more complete without overshadowing the dessert.
-
Chai Tea: The spiced notes of chai tea echo the flavors of pumpkin pie, creating a warm, comforting beverage that perfectly complements your cookies. Imagine the cozy feeling as you sip and savor!
-
Chocolate Fondue: For a fun twist, set up a chocolate fondue station. The richness of the chocolate, paired with the pumpkin pie cookies, creates a dynamic dessert experience the whole family will love.
-
Pecan Pie Bars: An additional sweet treat that highlights the fall flavors, these bars contrast nicely with the soft texture of the pumpkin cookies while keeping your dessert table festive.
-
Candied Pecans: Crunchy and sweet, candied pecans provide a delightful crunch that pairs excellently with the soft Pumpkin Pie Cookies, making them perfect for snacking alongside your favorite fall treats.
-
Whipped Cream: Naturally, don’t forget extra whipped cream! A dollop of this light topping complements the cookies and elevates the overall experience of enjoying the filling inside each cookie.
Make Ahead Options
These Pumpkin Pie Cookies are ideal for meal prep, allowing you to focus on enjoying your time with loved ones. You can prepare the cookie shells up to 2 days in advance; simply store them in an airtight container at room temperature to keep them fresh. The no-bake filling can be made up to 24 hours ahead—just refrigerate it in a sealed container. When you’re ready to serve, fill the cooled cookies with the chilled pumpkin filling and top with whipped cream for that final touch. This simple approach ensures your cookies remain soft and delicious, saving you time without sacrificing quality!
Pumpkin Pie Cookies: Variations & Substitutions
Feel free to get creative with these delightful cookies and tailor them to your taste—or dietary needs!
- Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour for a safe and satisfying cookie that everyone can enjoy.
- Dairy-Free: Swap butter with coconut oil and use a dairy-free cream cheese alternative in the filling for a vegan twist without sacrificing flavor.
- Sugar-Free: For a healthier option, replace sugar with your favorite sugar substitute or use ripe mashed bananas in the cookie dough.
- Spice It Up: Add a pinch of nutmeg or ginger to the filling for a warm, aromatic twist that enhances the seasonal flavors.
- Chocolate Lovers: Fold in mini chocolate chips into the cookie dough or drizzle melted chocolate over the filled cookies for a decadent touch.
- Caramel Drizzle: Top with a drizzle of caramel sauce for an inviting sweetness that plays beautifully with the spiced filling.
- Nutty Texture: Add chopped pecans or walnuts into the filling for an extra crunch and a delightful contrast to the creamy center.
- Unique Toppings: Consider using a dollop of maple whipped cream or a sprinkle of toasted coconut to add visual flair and additional layers of flavor.
For more inspiration on seasonal treats, don’t miss these irresistible Pumpkin Spice Cake and Pistachio Shortbread Cookies.
Pumpkin Pie Cookies Recipe FAQs
How do I select the right pumpkin puree for the filling?
Absolutely! For the best results, always opt for pure canned pumpkin puree instead of pumpkin pie filling, which has added sugars and spices. Look for a brand that contains only pumpkin on the label to ensure you get that rich, natural flavor.
What’s the best way to store unfilled Pumpkin Pie Cookies?
Very simple! You can store unfilled cookies in an airtight container at room temperature for up to 3-4 days. Just be sure to keep them sealed to maintain their freshness and softness.
Can I freeze these cookies for later use?
Yes, indeed! To freeze the unfilled cookie shells, place them in a freezer-safe bag or container and they will keep for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature before filling and serving. It’s a great way to have delicious treats ready at a moment’s notice!
What should I do if my cookie wells puff up during baking?
Don’t worry, it happens! If the wells puff up while baking, just use the back of a spoon to gently press them down as soon as they come out of the oven. This ensures you maintain that perfect pocket for the creamy filling.
Are these cookies suitable for people with gluten intolerance?
Yes! You can easily make these Pumpkin Pie Cookies gluten-free. Just substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. This way, you can still enjoy the delightful pumpkin pie flavors without compromising on dietary needs.
Can my pets have any of the ingredients in this recipe?
It’s essential to be cautious! Many ingredients, such as sugar and spices, can be harmful to pets. For example, cinnamon can be toxic to dogs in large amounts. Always keep any baked goods out of paws’ reach, and consult your vet if you’re unsure about specific ingredients!
Delightful Pumpkin Pie Cookies with No-Bake Filling Bliss
Ingredients
Equipment
Method
- Cream together the softened unsalted butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing well. Gradually add flour and salt to form a soft dough. Chill for 30 minutes.
- Preheat your oven to 350°F (175°C). Scoop tablespoons of dough, roll into balls, and place on a lined baking sheet. Gently flatten and create wells in the center of each cookie.
- Bake the cookies for 10-12 minutes until lightly golden. Press down the wells gently if puffed. Cool on the baking sheet for a few minutes before transferring to a wire rack.
- Beat the cream cheese until smooth. Gradually add pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon, blending until creamy. Stir in heavy cream until smooth. Chill for 30 minutes.
- Spoon or pipe the filling into the cooled cookie wells. Top each with a dollop of whipped cream and sprinkle with cinnamon or nutmeg if desired.
