Buttery cinnamon-spiced cookie dough shells stuffed with creamy pumpkin pie filling and topped with whipped cream—a perfect fall bite-sized treat.
Prep Time:20 mins
Cook Time:12 mins
Total Time:32 mins
Yield:24 bites
Category:Dessert
Cuisine:American
Ingredients
Scale
½ cup (113g) unsalted butter, room temperature
½ cup (110g) packed light brown sugar
¼ cup (50g) granulated sugar
1 large egg, room temperature
1 teaspoon (5ml) pure vanilla extract
1½ cups plus 1 tablespoon (223g) all-purpose flour
½ teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon baking soda
½ cup (120ml) pure pumpkin puree
¼ cup (55g) packed light brown sugar
1 large egg
1 tablespoon (15ml) evaporated milk or cream
2 tablespoons (18g) all-purpose flour
1 teaspoon pumpkin pie spice
½ cup (120ml) cold heavy 35% whipping cream
1 tablespoon powdered sugar
Ground cinnamon, for sprinkling
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Beat in 1 egg and vanilla extract until fully incorporated.
Whisk flour, baking powder, cinnamon, salt, and baking soda together; gradually mix into the butter mixture.
In a separate bowl, whisk pumpkin puree, brown sugar, 1 egg, evaporated milk, flour, and pumpkin pie spice until smooth.
Chill the cookie dough for 30 minutes. Then scoop tablespoon-sized balls onto the prepared sheet, spacing 1 inch apart. Flatten each ball to create a small well.
Spoon or pipe about 1 teaspoon of pumpkin filling into each dough well. Chill assembled bites 10 minutes.
Bake for 10–12 minutes or until edges are lightly golden. Cool on the baking sheet 5 minutes, then transfer to a wire rack.
Whip heavy cream with powdered sugar until soft peaks form. Top each cooled bite with whipped cream and a sprinkle of cinnamon.