Pumpkin Pie Sugar Cookie Recipe
If you’re a fan of pumpkin pie and soft sugar cookies, then these Mini Pumpkin Pie Sugar Cookies are going to be your new favorite treat! Imagine combining the best of both worlds—creamy pumpkin pie filling nestled inside a perfectly baked sugar cookie crust. Each bite is packed with warm spices, a hint of sweetness, and that classic pumpkin flavor we all love during the holiday season.
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Servings: 20 cookies
Equipment
- 1 large mixing bowl and medium mixing bowl
- 1 handheld electric mixer
- 1 parchment lined baking sheet
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
For The Pumpkin Spice Sugar Cookies
- ⅔ cup (107 grams) coconut sugar plus 2 tablespoons for rolling before baking
- ½ cup (109 grams) coconut oil room temperature soft, not melted
- 2 tablespoons dairy-free milk
- 1¾ cup (210 grams) oat flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
For The Pumpkin Pie Filling
- ½ cup (122 grams) canned pumpkin purée
- 2 tablespoons pure maple syrup
- 1 tablespoon dairy-free milk
- 1 teaspoon pumpkin pie spice
- 1 teaspoon tapioca starch arrowroot starch or corn starch
Optional Toppings
- dairy-free whipping cream I use whipped coconut cream
- pumpkin pie spice for dusting
Instructions
- In a large bowl, cream the softened coconut oil and coconut sugar together using an electric mixer until smooth and fluffy. Add in the dairy-free milk and mix until fully combined.⅔ cup coconut sugar, ½ cup coconut oil, 2 tablespoons dairy-free milk
- Sift the oat flour, baking powder, baking soda, and pumpkin pie spice into the wet ingredients. Mix on low speed until everything is well incorporated, forming a soft cookie dough.1¾ cup oat flour, 1 teaspoon pumpkin pie spice, ½ teaspoon baking powder, ¼ teaspoon baking soda
- Use a spoon or cookie scoop to portion out the dough into about 1-tablespoon-sized balls. Roll each dough ball in coconut sugar to coat. Place the dough balls on a baking sheet or cookie sheet lined with parchment paper, spacing them evenly.⅔ cup coconut sugar
- Lightly flatten each ball with your palm, then use the back of a spoon or measuring spoon to create a well in the center of each cookie. Gently shape the wells with your fingertips, ensuring they’re deep enough to hold the pumpkin pie filling.
- Refrigerate the cookie dough for 20-30 minutes. This step helps the cookies hold their shape and prevents spreading while baking.
- Preheat the oven to 350°F (175°C). While the cookie dough chills, make the filling. In a medium bowl, mix together the pumpkin puree, maple syrup, dairy-free milk, pumpkin pie spice, and tapioca starch. Stir until the filling is smooth and fully combined.½ cup canned pumpkin purée, 2 tablespoons pure maple syrup, 1 tablespoon dairy-free milk, 1 teaspoon pumpkin pie spice, 1 teaspoon tapioca starch
- Remove the chilled cookies from the fridge and spoon the pumpkin pie filling into each well, filling them to the top. Bake the cookies for 12-14 minutes, or until the edges are set and the filling is slightly firm. Let them cool on the baking sheet for 10 minutes before transferring to a cooling rack.
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Notes
- Chill the Dough: If your dough is too soft to handle, chill it in the refrigerator for 15 minutes to make it easier to shape.
- Make It Ahead: The homemade pumpkin sugar cookies, and the pumpkin pie filling can be made a day in advance and stored separately in the fridge until you’re ready to bake the pumpkin cookie recipe.
- Refrigerate: Store the baked pumpkin pie sugar cookies in an airtight container in the fridge for 4-5 days. The filling will stay firm, and the cookies will maintain their texture.
- Freeze: Place the cooled cookies on a baking sheet and freeze for about 1 hour, or until solid. Transfer the cookies to a freezer-safe bag or container and store for up to 2 months. When you’re ready to enjoy, let them thaw in the fridge before serving.
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