Description
Delicious cookies that combine the flavors of pumpkin pie in a convenient, soft treat perfect for fall.
Ingredients
Scale
- 1 cup butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup canned pumpkin puree
- 1 cup whipped cream (for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Spoon the cookie dough into a greased muffin tin, making cups.
- Bake for 10-12 minutes until slightly golden.
- Allow to cool completely.
- For the filling, mix canned pumpkin puree with whipped cream until smooth.
- Fill each cookie cup with the pumpkin filling and top with additional whipped cream.
- Serve and enjoy!
Notes
Make sure your butter is softened to room temperature for easier mixing. Use a cookie scoop for even portions in the muffin tin.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg