Go Back
- 2 ½ cups all-purpose flour - ½ teaspoon salt - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract To make the best pumpkin pie stuffed cookies, we need some key ingredients. The flour forms the base of the cookies. Use all-purpose flour for a great texture. Salt enhances the sweetness and balances the flavors. Softened unsalted butter makes the cookies rich and tender. Granulated sugar adds sweetness, while brown sugar gives a nice chew. The eggs bind everything together, and the vanilla extract adds a warm taste. Each ingredient plays a role in making these cookies delicious. - 1 cup pumpkin purée - 1 cup powdered sugar - 1 teaspoon cinnamon - ¼ teaspoon nutmeg For the pumpkin filling, we use pumpkin purée as the star. It gives a lovely flavor and creamy texture. Powdered sugar sweetens the filling just right. The cinnamon adds warmth, and nutmeg brings a hint of spice. This filling is smooth and full of fall flavor. - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 tablespoon pumpkin pie spice Baking soda and baking powder help our cookies rise and stay soft. The pumpkin pie spice mixes in more seasonal flavors. It’s a blend of cinnamon, ginger, and other spices. Using these essentials ensures your cookies bake perfectly every time. To start, mix together the pumpkin purée, powdered sugar, cinnamon, and nutmeg in a small bowl. Make sure the mixture is smooth and well combined. Once mixed, place it in the fridge to chill. This helps the filling set and makes it easier to work with later. Next, grab a large bowl and combine your dry ingredients. This includes the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set this mixture aside. In another bowl, cream the softened butter, granulated sugar, and brown sugar together until it looks light and fluffy. This takes about 3 to 5 minutes. Then, add the eggs one at a time to the butter mix, followed by the vanilla extract. Mix until everything is well blended. Now, it's time to bring the dough together. Gradually add the dry mixture to the wet mixture. Stir until just combined; be careful not to overmix. Cover the cookie dough with plastic wrap and put it in the fridge for at least 30 minutes. While the dough chills, preheat your oven to 350°F (175°C). After chilling, take a tablespoon-sized piece of dough and flatten it in your palm. Place about a teaspoon of the chilled pumpkin filling in the center and wrap the dough around it, sealing it completely. Roll it into a ball. Place the stuffed cookie balls on a parchment-lined baking sheet, spaced about 2 inches apart. Bake them for 10 to 12 minutes, or until the edges turn lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Chilling the dough is key for great cookies. It firms up the dough, making it easier to handle. When you chill, the cookies spread less while baking. Aim for at least 30 minutes in the fridge. This time helps set the flavors too. To keep your cookies fluffy, avoid overmixing. Mix until just combined when adding dry ingredients. Overmixing makes the cookies tough and dense. It’s better to have a few flour pockets than to overwork the dough. Using fresh pumpkin purée can elevate your cookies. Fresh purée offers a brighter taste than canned. If you choose canned, make sure it’s pure pumpkin without added sugar. Add more spices for a seasonal twist. Cinnamon and nutmeg are classics, but you can also try ginger or allspice. A little extra spice can take these cookies to a new level of fall flavor. Dust the cooled cookies with powdered sugar. This adds a lovely touch and makes them look fancy. You can also drizzle a simple icing made of powdered sugar and milk for extra sweetness. Pair these cookies with vanilla ice cream for serving. The cold ice cream contrasts nicely with the warm cookies. This combo creates a delightful dessert experience! {{image_2}} You can change the filling in your pumpkin pie stuffed cookies for a new taste. A cream cheese filling adds a rich and tangy twist. Just mix cream cheese with powdered sugar and a hint of vanilla. You can also try a chocolate ganache. Simply melt chocolate and mix it with heavy cream until smooth. This chocolate filling makes a great surprise inside the cookie. If you need a gluten-free option, use a gluten-free flour blend. Many blends work well for cookies. You can also make these cookies vegan by swapping butter with coconut oil and using flax eggs. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. This keeps your cookies tasty and friendly for all diets. For autumn parties, you can top the cookies with whipped cream or caramel sauce. This adds a festive touch. You can also package these cookies as gifts. Use clear bags tied with ribbon or a cute box. Adding a handwritten note makes them even more special. These ideas make your cookies shine during the fall season. To keep your cookies fresh, store them in an airtight container. This helps lock in moisture. If you plan to eat them in a few days, room temperature is fine. For longer storage, refrigeration works too. Just remember, cold cookies can lose their soft texture. You can freeze both unbaked and baked cookies. For unbaked cookies, scoop them onto a baking sheet and freeze for about an hour. Then, transfer them to a freezer bag. For baked cookies, let them cool completely before freezing. Wrap each cookie in plastic wrap. When you’re ready to eat them, thaw them at room temperature. To warm, pop them in a preheated oven for a few minutes. These cookies stay fresh for about one week at room temperature. In the fridge, they last up to two weeks. Watch for signs of spoilage. If the cookies feel hard or smell off, it’s time to toss them. Enjoy these treats while they’re fresh! Yes, you can make the dough ahead of time. Simply prepare the dough and wrap it tightly in plastic wrap. Store it in the fridge for up to two days. You can also freeze the dough for up to three months. Just remember to let it thaw in the fridge before using it. If you don’t have pumpkin purée, you can use sweet potato purée or butternut squash purée. Both give a similar taste and texture. Canned versions of these alternatives work well too. You can tell the cookies are done when the edges turn a light golden color. The center might look soft but will set as they cool. Make sure not to overbake them to keep that soft center! Yes, you can mix and match spices based on your taste. Try adding ginger for a kick or allspice for a warm flavor. Each spice adds its unique touch to the filling. These cookies will be soft with a slight crunch on the edges. Chilling the dough helps maintain that soft center while baking. Enjoy that perfect bite when you take a cookie out of the oven! You’ve learned how to create delicious stuffed cookies with pumpkin filling. We covered the key ingredients and step-by-step instructions. Remember to chill your dough for the best texture. You can try different fillings or make it gluten-free or vegan. Store your cookies properly to keep them fresh. With these tips, you are ready to impress friends and family. Enjoy your baking journey and share your treats!

Pumpkin Pie Stuffed Cookies

Indulge in the deliciousness of Pumpkin Pie Stuffed Cookies that combine the flavors of fall into a delightful treat! With a soft cookie shell and a creamy pumpkin filling, these cookies are perfect for any occasion. Easy to make and oh-so-satisfying, they will impress family and friends alike. Don’t wait—click through to explore this scrumptious recipe and enjoy baking these seasonal delights today!
Print Recipe Pin Recipe

Ingredients
  

2 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 tablespoon pumpkin pie spice

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1 cup pumpkin purée (canned or fresh)

1 cup powdered sugar (for filling)

1 teaspoon cinnamon (for filling)

¼ teaspoon nutmeg (for filling)

Instructions
 

Prepare the Pumpkin Filling: In a small bowl, mix together the pumpkin purée, powdered sugar, cinnamon, and nutmeg until smooth and well combined. Place the mixture in the fridge to set while you prepare the cookie dough.

    Make the Cookie Dough: In a large bowl, combine the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set this dry mixture aside.

      Cream the Butters and Sugars: In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-5 minutes.

        Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract until fully integrated.

          Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet mixture, stirring until just combined. Do not overmix.

            Chill the Dough: Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 30 minutes to make it easier to handle.

              Preheat the Oven: Preheat your oven to 350°F (175°C) while the dough is chilling.

                Assemble the Cookies: Once the dough is chilled, take a tablespoon-sized portion and flatten it in your palm. Place about a teaspoon of the chilled pumpkin filling in the center and wrap the dough around it, sealing it completely. Roll it into a ball.

                  Bake the Cookies: Place the stuffed cookie balls on a parchment-lined baking sheet, spaced about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden.

                    Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 24 cookies

                        - Presentation Tips: Dust the cooled cookies with a light sprinkling of powdered sugar or drizzle with a simple icing made of powdered sugar and milk for a festive touch. You can also serve them with a scoop of vanilla ice cream on the side for an indulgent dessert!