Description
Soft and chewy pumpkin pie cookies with warm autumn spices, a graham cracker coating, and a creamy pumpkin filling—perfect for cozy evenings and festive fall gatherings.
Ingredients
1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup unsalted butter, room temperature
½ cup granulated sugar
¼ cup light brown sugar, packed
1 large egg yolk
1 teaspoon vanilla extract
⅓ cup pure pumpkin purée (not pumpkin pie filling)
¾ cup graham cracker crumbs
¼ cup sweetened condensed milk
⅓ cup pure pumpkin purée
½ teaspoon cinnamon
Pinch of nutmeg
Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg yolk, vanilla extract, and pumpkin purée to the butter mixture and mix until combined.
- Gradually stir the dry ingredients into the wet ingredients to form a soft dough.
- Scoop dough into 1.5 tablespoon-sized balls and roll in graham cracker crumbs.
- Place dough balls on the baking sheet and gently press an indentation in the center of each using your thumb or a small spoon.
- In a small bowl, mix sweetened condensed milk, pumpkin purée, cinnamon, nutmeg, and salt to make the filling.
- Spoon about ½ teaspoon of the filling into the center of each cookie.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Cool cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Add a pinch of cardamom to the dough for extra spice.
Crushed digestive biscuits can be used instead of graham cracker crumbs.
Drizzle a glaze made from powdered sugar and milk for added sweetness.
Mix mini chocolate chips into the dough or add a few on top of the filling before baking for a chocolatey version.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 8g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
