Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/3 cup canned pumpkin puree (Libby’s preferred)
- 1 tsp vanilla extract
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- Optional: cream cheese for frosting, walnuts or pecans for crunch
- Optional: pre-made pie crust or puff pastry for base
Instructions
- Cream butter and brown sugar until smooth. Add pumpkin, vanilla, and egg. Mix until combined (it may look curdled).
- In a separate bowl, whisk flour, cornstarch, baking soda, salt, and spices.
- Gradually combine dry ingredients into the wet mix until just mixed. Chill dough for at least 1 hour (overnight preferred).
- Roll out dough or pie crust to 1/8-inch thickness. Use round cookie cutter for bases and tops. Cut a vent hole in the top pieces if using a cap.
- Place 1 tsp of pumpkin filling on each base, top with another round, and press edges with a fork to seal.
- Bake at 350°F (175°C) for 12–14 minutes until lightly golden. Let cool on pan for 5 minutes before transferring.
- Optional: Decorate with vanilla glaze, cream cheese frosting, or whipped cream just before serving.
Notes
Only use canned pumpkin puree (not pumpkin pie mix). Chill your dough thoroughly to avoid overspreading. Don’t overfill cookies—1 tsp of filling is plenty to avoid leaks.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg