Pumpkin Pie Cookies

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These Pumpkin Pie Cookies feature a soft and chewy sugar cookie base, pumpkin pie filling, buttery streusel crumble, and a sweet sugary glaze. 

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Topped with cinnamon sugar and a dollop of whipped cream, you get all your favorite parts of pumpkin pie in these adorable hand-held treats!

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To make, add the powdered sugar and salt to the bowl of stand mixer and mix to combine.

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Add the cold butter pieces and beat on low to start, then increase the speed.

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Beat until the butter and sugar form almost like a paste. Scrape down the sides of the bowl as needed.

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Add in the egg, egg yolk, vanilla extract and almond extract (if using).

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Add the flour and baking powder and mix just until combined. If the dough seems dry, add a splash of milk.

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Divide the dough in half.

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Using a rolling pin, roll out each half of dough between the 2 sheets of parchment until ~⅜ inch thick. Then, freeze the dough until cold.

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Meanwhile, mix together the pumpkin filling ingredients until smooth.

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In a bowl, stir together all the crumble topping ingredients until the dough comes together.

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Using a 2 ½ inch circular cookie cutter, cut the cookies into circles.

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Spread some of the pumpkin filling on each cookie, spreading it all the way to the edges of the cookie.

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Top with a generous amount of the streusel crumble topping. Bake for ~9-11 minutes.

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Mix together the cinnamon and sugar until combined. Whisk together the ingredients for the glaze.

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Sprinkle a little of the cinnamon-sugar topping on top of the streusel, and then drizzle the glaze over the cooled cookies.

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For full recipe, instructions, helpful tips and more swipe up or visit blog!

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