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ortcut to a Classic Thanksgiving Dessert Recipe

ortcut to a Classic Thanksgiving Dessert Recipe
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★★★★★

4.7 from 14 reviews

Pumpkin Pie Cookies combine a buttery, soft cookie base with a luscious no-bake pumpkin pie filling, topped with a dollop of whipped cream for the perfect cozy Thanksgiving treat. This easy-to-make dessert captures all the classic pumpkin pie flavors in a bite-sized cookie form, offering a delightful shortcut to the holiday favorite.

Ingredients

Scale

For the Cookie Base

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp salt

For the No-Bake Pumpkin Filling

  • 1 cup canned pumpkin puree (not pie filling)
  • 1/3 cup brown sugar
  • 1 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1/4 cup cream cheese, softened
  • 2 tbsp heavy cream
  • 1/2 tsp vanilla extract

Topping

  • Whipped cream (store-bought or homemade)
  • Optional: pinch of cinnamon or nutmeg

Instructions

  1. Make the Cookie Dough: Cream the softened butter and sugar in a large bowl using a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract and beat until smooth. In a separate bowl, whisk together the flour and salt. Gradually add the dry mixture to the wet ingredients and mix until a soft dough forms. Cover and refrigerate the dough for 30 minutes.
  2. Shape and Bake the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop dough into 1.5-tablespoon portions and roll into balls. Place the balls 2 inches apart on the prepared baking sheet. Flatten each ball slightly and press a teaspoon or your thumb into the center to create a well. Bake for 10–12 minutes until the edges are just turning golden. If the centers puff during baking, use the teaspoon to gently re-press the wells while the cookies are still warm. Transfer to a wire rack and cool completely.
  3. Make the Pumpkin Filling: In a medium bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla extract. Mix on medium speed until the filling is smooth and light. Chill the mixture in the refrigerator for at least 30 minutes to firm up slightly before using.
  4. Assemble the Cookies: Once the cookies are fully cooled and the filling has chilled, spoon or pipe the pumpkin filling into each cookie’s center well. Top each cookie with a swirl or dollop of whipped cream. Optionally, sprinkle with a pinch of cinnamon or nutmeg for garnish.

Notes

  • Ensure butter and cream cheese are properly softened for smooth mixing.
  • Chilling the dough and filling is essential for best texture and ease of assembly.
  • If the cookie wells puff too much when baking, gently press them back before the cookies cool.
  • Use canned pumpkin puree – not canned pumpkin pie filling – for the best flavor and texture.
  • Homemade whipped cream can be made by whipping heavy cream, sugar, and vanilla extract until soft peaks form.

Nutrition

Keywords: Pumpkin pie cookies, pumpkin dessert, Thanksgiving cookies, no-bake pumpkin filling, holiday treats, pumpkin spice cookies

Find it online: https://todayfoodrecipe.com/ortcut-to-a-classic-thanksgiving-dessert-recipe/