Pumpkin Pie Cookies Recipe

Name: Pumpkin Pie Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1 teaspoon McCormick Pumpkin Pie Spice; 1/2 teaspoon salt; 3/4 cup butter softened; 1/2 cup sugar; 3 tablespoons water; 1 tablespoon McCormick Pure Vanilla Extract; 1 egg lightly beaten, for brushing; 3/4 cup canned pumpkin; 1/3 cup firmly packed brown sugar; 2 tablespoons heavy cream; 1 egg lightly beaten; 1 teaspoon McCormick Pumpkin Pie Spice; 1/4 teaspoon McCormick(R) Pure Vanilla Extract

Servings: persons

2 cups flour
1 teaspoon McCormick Pumpkin Pie Spice
1/2 teaspoon salt
3/4 cup butter softened
1/2 cup sugar
3 tablespoons water
1 tablespoon McCormick Pure Vanilla Extract
1 egg lightly beaten, for brushing
3/4 cup canned pumpkin
1/3 cup firmly packed brown sugar
2 tablespoons heavy cream
1 egg lightly beaten
1 teaspoon McCormick Pumpkin Pie Spice
1/4 teaspoon McCormick(R) Pure Vanilla Extract

1
For the Cookies, mix flour, pumpkin pie spice and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Gradually beat in flour mixture on low speed until well mixed. Add water and vanilla; mix well. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 1 hour.
2
For the Filling, mix all ingredients in medium bowl until well blended. Refrigerate until ready to use.
3
Preheat oven to 350u00b0F. Roll out dough to 1/8-inch thickness on lightly floured work surface. Cut out with 3-inch round or pumpkin-shaped cookie cutter. Set aside 1/2 of the dough rounds for the bottoms of the cookies. Score the top of remaining cookies with a small knife to make a pumpkin design or other desired designs.
4
To assemble the cookies, place about 2 teaspoon filling on each of the cookie bottoms. Moisten edges of cookies. Top each with a cookie top. Press edges with tines of a fork to seal the cookie. Brush top of each cookie with beaten egg. Place 2 inches apart on parchment paper-lined baking sheet.
5
Bake 20 to 22 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

799

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups flour, 1 teaspoon McCormick Pumpkin Pie Spice, 1/2 teaspoon salt, 3/4 cup butter softened, and more.

Yes, Pumpkin Pie Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pie Cookies

How did you like this recipe?

Frequently Asked Questions