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Easy Mini Pumpkin Pie Cookies for Halloween Treat Bags

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These adorable mini pumpkin pie cookies combine a buttery cookie base with a creamy spiced pumpkin filling, creating a bite-sized treat that’s perfect for Halloween treat bags or fall gatherings. They’re easier than they look and pack all the cozy fall flavors into a portable, crowd-pleasing cookie.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • ½ cup unsalted butter, softened to room temperature
  • ⅓ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract (pure preferred)
  • ¼ teaspoon salt
  • ½ cup canned pumpkin puree (100% pumpkin, not pumpkin pie filling)
  • 2 tablespoons brown sugar
  • 1 tablespoon heavy cream (or whole milk)
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon cinnamon
  • Pinch of salt
  • ¼ cup heavy cream, whipped to soft peaks (optional, for topping)
  • 1 tablespoon powdered sugar (if whipping cream)
  • ¼ teaspoon cinnamon for dusting

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Make the cookie dough: In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes with an electric mixer on medium speed. Add the egg yolk and vanilla extract, then mix until just combined.
  3. Add the dry ingredients: In a small bowl, whisk together the flour and salt. Gradually add this to the wet mixture, mixing on low speed until a soft dough forms. The dough should hold together when pinched but shouldn’t be sticky.
  4. Shape the cookies: Using a small cookie scoop or tablespoon, portion out about 1 tablespoon of dough per cookie. Roll each portion into a smooth ball and place them on the prepared baking sheet, spacing them about 2 inches apart. You should get about 18-20 cookies.
  5. Create the wells: Dip the bottom of a small measuring spoon or your thumb in flour, then gently press into the center of each dough ball to create an indentation about ½ inch deep. Don’t press all the way through.
  6. Bake the cookie bases: Bake for 8 minutes until the cookies are just set around the edges but still slightly soft in the center. Remove from oven and let them cool on the pan for 5 minutes.
  7. Make the pumpkin filling: While the cookies are baking, whisk together the canned pumpkin, brown sugar, heavy cream, pumpkin pie spice, cinnamon, and salt in a small bowl until smooth and thick.
  8. Fill the cookies: After the cookies have cooled for 5 minutes, use a small spoon to carefully fill each indentation with about ½ teaspoon of the pumpkin filling. Don’t overfill.
  9. Bake again: Return the filled cookies to the oven and bake for another 6-8 minutes, until the filling is set and the edges of the cookies are lightly golden. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  10. Cool completely: Let the cookies cool completely on the rack before adding any toppings or bagging them up. The filling needs time to set.

Notes

For best results, use canned pumpkin puree (not pumpkin pie filling). If your canned pumpkin seems watery, let it drain in a fine-mesh strainer for 15 minutes. Don’t overfill the wells—about ½ teaspoon per cookie is perfect. The cookies can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months. Day-old cookies taste even better as the flavors meld together.

Nutrition

Keywords: mini pumpkin pie cookies, Halloween cookies, pumpkin cookies, fall cookies, treat bag cookies, easy pumpkin cookies, mini pie cookies

Find it online: https://lirafood.com/easy-mini-pumpkin-pie-cookies-for-halloween-treat-bags/