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Creamy Pumpkin Pie Cookies

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These creamy pumpkin pie cookies combine the nostalgic flavors of pumpkin pie with the convenience of a handheld treat. Soft, spiced cookies are topped with a dreamy swirl of homemade whipped cream, making them the perfect easy fall dessert for gatherings or cozy nights in.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1/3 cup cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract (for topping)
  • Optional: Pinch of ground cinnamon for dusting

Instructions

  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  3. In a large bowl, beat butter and cream cheese until smooth and fluffy (about 2 minutes).
  4. Add granulated sugar and brown sugar; beat another 2 minutes until light and creamy.
  5. Mix in pumpkin puree, egg, and vanilla extract until just combined.
  6. Gradually add dry ingredients to wet, mixing on low until no streaks remain. Scrape down sides as needed.
  7. Using a medium cookie scoop or spoon, drop 1 1/2 tablespoon mounds onto prepared baking sheets, spacing 2 inches apart.
  8. Bake for 10-12 minutes, until edges are set and centers look slightly puffed but not wet.
  9. Let cookies cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
  10. In a chilled bowl, beat heavy cream until soft peaks form. Add powdered sugar and vanilla extract, then beat to firm peaks.
  11. Pipe or spoon a swirl of whipped topping onto each cooled cookie. Dust with cinnamon if desired.

Notes

For gluten-free or dairy-free adaptations, substitute flour and dairy ingredients as needed. Chill dough if sticky for easier scooping. Do not over-bake; cookies should be soft in the center. Whip cream in a cold bowl for best results. Store cookies in the fridge for up to 4 days; freeze plain cookies for up to 2 months.

Nutrition

Keywords: pumpkin pie cookies, fall dessert, creamy cookies, whipped topping, easy pumpkin cookies, autumn baking, pumpkin spice cookies

Find it online: https://bitematrix.com/creamy-pumpkin-pie-cookies-recipe-easy-fall-dessert-with-whipped-topping/