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Easy Mini Pumpkin Pie Sugar Cookies: Best Fall Recipe

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These bite-sized cookies feature a buttery sugar cookie base topped with a spiced pumpkin filling and a vanilla glaze. They are quick, easy, and perfect for cozy fall evenings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup pumpkin puree
  • ¼ cup packed light brown sugar
  • 1 large egg yolk
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons heavy cream
  • ½ cup powdered sugar
  • 1–2 tablespoons milk
  • ¼ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 24-cup mini muffin pan.
  2. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides. Add egg and vanilla extract; beat until well combined.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Slowly add dry ingredients to wet mixture, mixing on low until just combined. Do not overmix.
  4. Using a 1-tablespoon cookie scoop, portion dough into balls and place each into a greased mini muffin cup, filling about halfway.
  5. Using your thumb or the back of a small teaspoon, press down into the center of each dough ball to create a well, without pressing through to the bottom.
  6. In a small bowl, whisk together pumpkin puree, brown sugar, egg yolk, pumpkin pie spice, and heavy cream until smooth.
  7. Spoon or pipe pumpkin filling into each well, filling almost to the top but not overflowing.
  8. Bake for 12-15 minutes, until edges are light golden brown. Center will still look slightly soft. Do not overbake.
  9. Let cookies cool in pan for 5 minutes, then run a knife around edges to loosen and transfer to a cooling rack to cool completely.
  10. For glaze: whisk together powdered sugar, milk, and vanilla extract. Drizzle over cooled cookies. Let set for 10 minutes before serving.

Notes

Use 100% pumpkin puree, not pumpkin pie filling. Room temperature egg is important for proper emulsification. Let cookies cool in pan for 5 minutes to set structure. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, use vegan butter and coconut cream.

Nutrition

Keywords: mini pumpkin pie sugar cookies, fall cookies, pumpkin cookies, easy pumpkin recipe, thumbprint cookies

Find it online: https://flurpchef.com/easy-mini-pumpkin-pie-sugar-cookies-best-fall-recipe/