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Pumpkin Pie Cookie Dough Bites

Pumpkin Pie Cookies - featured image

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Buttery cinnamon-spiced cookie dough shells stuffed with creamy pumpkin pie filling and topped with whipped cream—a perfect fall bite-sized treat.

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

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in 1 egg and vanilla extract until fully incorporated.
  4. Whisk flour, baking powder, cinnamon, salt, and baking soda together; gradually mix into the butter mixture.
  5. In a separate bowl, whisk pumpkin puree, brown sugar, 1 egg, evaporated milk, flour, and pumpkin pie spice until smooth.
  6. 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.
  7. Spoon or pipe about 1 teaspoon of pumpkin filling into each dough well. Chill assembled bites 10 minutes.
  8. Bake for 10–12 minutes or until edges are lightly golden. Cool on the baking sheet 5 minutes, then transfer to a wire rack.
  9. Whip heavy cream with powdered sugar until soft peaks form. Top each cooled bite with whipped cream and a sprinkle of cinnamon.