Pumpkin pie-infused cookies are probably the best thing I have ever heard of! These Pumpkin Pie Cookies are for sure going to be the top dessert of this season. These Fall cookies are the best dessert for parties, dessert buffets, and more!
Pumpkin Pie Cookies are so good! This recipe is a warm baked cookie topped with pumpkin filling. You can have a creamy and delicious cookie recipe in no time! If pumpkin-flavored desserts are your favorite, then be sure to dive into this Easy Pumpkin Dump Cake or this No-Bake Pumpkin Cheesecake recipes
You Will Need:
- Butter– Use unsalted butter to control the amount of salt in the recipe.
- Sugar– This is used in the best dessert recipes.
- Vanilla– Use pure extract for the best flavoring.
- Egg– Use these at room temperature.
- Flour– Use all-purpose flour for the best results.
- Baking Powder– Use this to allow the cookies to rise in the oven.
- Canned Pumpkin– Use this for the pumpkin flavoring.
- Cinnamon– Use this for additional flavoring.
- Food coloring gel– Use Orange food coloring gel for the frosting.
- Cream Cheese– Use this softened or at room temperature.
- Powdered Sugar– Use this to make the best homemade frosting.
- Pie crust– Use a Pillsbury Roll of Pie crust for this recipe.
- Leaf Pie Crust Cutters- optional
How to Make Pumpkin Pie Cookies
To start, add the butter, sugar, vanilla, and egg into the bowl of a standing mixer and combine using a whisk attachment.
First, place a few drops of the food coloring gel and combine until fully incorporated.
Secondly, add the cinnamon and sugar into another bowl and combine.
Thirdly, add in the pumpkin and combine until smooth.
Next, in a separate bowl, combine the flour and baking powder and combine.
In addition, a little at a time, add in the flour and combine on low until fully combined. ( If it is still sticky, add in an additional 1/4 of flour and continue till it forms a dough ball)
Afterward, replace the whisk attachment with a paddle and continue to mix until you have a smooth ball. (Use a spatula to scrape the bowl if needed)
Assembling the Cookies:
To begin, use parchment paper to line two cookie sheets.
First, form the cookie dough into 1-inch balls using a cookie scoop or your hands.
Secondly, arrange the dough balls onto the parchment paper.
Thirdly, place the cookie sheets into the oven for 15 minutes at 350 degrees until light brown around the edges. (check the cookies halfway through to make sure they have begun to crack)
Next, dip a flat-bottomed glass in sugar and gently press on top of the cookies to make them flatter. (this will allow the cookies to have a crinkle look)
Prepare the Pie Crust Leaves:
To start, unroll the pie crust and put it on a surface that is lightly floured.
First, use leaf cookie cutters and lightly flour them all over and on the sides, then cut out the pie crust leaves for the tops of the cookies. (you should make 40 cookie leaves)
Secondly, pop the leaves onto a cookie sheet lined with parchment paper using a metal spatula.
Thirdly, place the cookie sheet into the oven for 10-15 minutes at 350 degrees until light brown.
Next, take the leaves out of the oven once they are baked and keep them on the parchment paper and add a generous amount of sugar on top.
Afterward, when the cookies are finished baking, place them onto a wire rack to cool thoroughly.
Cream Cheese Frosting:
To start, add the butter and cream cheese into the bowl of a standing mixer and combine.
Secondly, a little at a time, add in the powdered sugar and combine after each addition until smooth and fluffy.
Thirdly, separate the frosting into a mixing bowl and with 1/2 a cup in another bowl and leave it white, then set aside.
Next, add a few drops of orange food coloring gel into the mixing bowl and combine until it’s a pumpkin orange color.
Frosting the Cookies:
To begin, tear off a 10-inch wide piece of plastic wrap and put a length-wise log of frosting into the center. (Should look like a ribbon)
First, roll the plastic around the frosting into a long tube. SEE PHOTO
Secondly, use scissors to snip the end of the tube and put it into a pastry bag with a large star tip.
Thirdly, in a swirling motion, add the frosting on top of the cookies up to a point.
Next, add a small amount of white frosting on top of the cookie and add one pie crust leaf on top.
Afterward, crumble any remaining leaves on top of the finished cookies.
To finish, allow the cookies to sit for 30 minutes to firm up.
Serve and Enjoy!
How to Store Pumpkin Pie Cookies?
These cookies are topped with a cream cheese frosting. Because of the frosting, you want to make sure the cookies are kept in the refrigerator. Store the cookie sin an airtight container to prevent them from getting stale and absorbing the smells and flavors of the other things in the refrigerator. If you need to place the cookies in more than one layer, I would keep it to 2 layers at most and place a piece of parchment or wax paper in the middle.
Do I Need a Certain Leave Cookie Cutter?
You do not need a certain leave cutter. You can use whatever one that you can find or that you have one hand. if you do not have a cookie cutter, you can cut the leaves freehand as well. If you need a leaf cookie cutter, you can try some of these leave cookie cutters.
More Pumpkin Recipes:
- Pumpkin Cookies with Cake Mix
- Pumpkin Cake Roll
- Instant Pot Pumpkin Cake
- Pumpkin Salted Caramel Cupcakes
Pumpkin Cookies Recipe
FOR THE COOKIES
- 2 Sticks Butter softened
- 1 cup Sugar
- 1 Tablespoon Vanilla
- 1 Egg
- 3 cups flour plus more if needed
- 1 Tablespoon Baking Powder
- 2 Heaping Tablespoons Canned Pumpkin
- 1 teaspoon Cinnamon
- 2 Tablespoons Sugar
- Orange Food Coloring Gel
FOR THE FROSTING
- 4 Tablespoons of butter, softened
- 4 ounces Cream Cheese
- 4 cups of Powdered Sugar
- Orange Food Coloring Gel
FOR THE PIE CRUST LEAVES
- 1 Roll of prepared Pie Crust - I used Pillsbury from the Dairy Case
- 1 Set of cut-outs for Leaves
- Sugar to top
Make the Dough
- In the mixing bowl of a stand mixer, using the whisk attachment, add the Butter, Sugar, Vanilla, and Egg, and blend until light and fluffy.
- Add a couple of drops of the Orange Food Coloring Gel.
- Place the Pumpkin in a bowl, and add the Cinnamon, and the 2 Tablespoons of sugar, and stir well.
- Add the pumpkin mixture to the mixing bowl, and blend until smooth.
- In a separate bowl, add the Flour, and Baking Powder, and stir well to blend.
- Add the flour a little at a time and mix on low to blend, until all the flour is added. (If the cookie dough is a little sticky, add another 1/4 cup of flour until the dough is no longer sticky - continue to add a little more flour until the dough forms a ball, and is not sticky).
- Remove the Whisk attachment, and use the paddle. Continue to blend the Cookie dough until it's completely blended and a smooth ball starts to form. Scrape down the mixing bowl as needed.
Assemble the Cookies
- Line two cookie sheets with Parchment paper, and roll the cookie dough into small balls, about 1 inch balls, and place the balls on the Parchment paper.
- Bake at 350°F for about 15 minutes, or just until the cookies start to turn a light golden brown around the edges.
- About halfway through baking the cookies, check the oven, and the cookies may have started to crack a little.
- Take a flat bottom glass, dip it in Sugar before lightly applying it to each cookie - smash the cookies very gently, and slightly, making them a little flatter, and spread out a little more. This will give the cookies a crinkle look.
Prepare the Pie Crust
- While the cookies are baking, cut out the Pie Crust Leaves to top the Cookies; Unroll the prepared Pie Crust, and place it on a floured surface.
- Dip the pie crust cutouts in a little bit of Flour, just on the edges, and cut out the leaves. You should be able to cut one leaf to top each cookie - about 40.
- With a metal Spatula, gently remove the cut-out leaves to a Parchment Paper lined Cookie sheet, and place them in the oven at 350°F for about 10 to 15 minutes, or until they're golden brown.
- When they're baked, remove the leaves from the oven, and leave them on the parchment paper. Sprinkle generously with Sugar. Let Cool.
- When the cookies are done, remove them from the oven to a wire rack to cool completely. While cookies are cooling, make the Frosting.
Make the Frosting
- In the mixing bowl of a stand mixer, add the softened Butter, and Cream Cheese, and blend to combine.
- Add the Powdered sugar a little at a time, blending after each addition, until the frosting is smooth and fluffy.
- Divide the Frosting, taking about half a cup out of the mixing bowl, and leaving it white, set aside.
- In the mixing bowl, add a couple of drops of the Orange Food Coloring Gel, and stir to blend until the Frosting is tinted a pale Pumpkin color.
Frost the Cookies
- Using Plastic wrap, tear off a piece about 10 inches wide, and place the Frosting length-wise in the middle of the plastic wrap; it will look like a long ribbon of Frosting.
- Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon.
- Snip the end off of the Plastic wrap, on one end only, and place it in a Pastry bag with the large Star Tip.
- Pipe the frosting onto the cookies, using a swirl, and bring it up to a point.
- Place a small dollop of the White Frosting on the top of each cookie, and place one of the cutout pastry, or pie crust leaves in the White Frosting.
- Crumble any leftover pie crust leaves, and sprinkle on cookies.
- Allow the Frosting to set or firm up a bit, about 30 minutes.
- Serve, and Enjoy!
- To Store: Keep in an airtight container in the fridge for up to 3 days.
- To Freeze:Keep unfrosted cookies in an airtight container or double-lock freezer bag for up to 3 months. Let thaw completely, then frost and serve.