Description
These Gingersnap Pumpkin Pie Cookies combine the spicy warmth of classic gingersnap cookies with a creamy pumpkin pie filling. Perfect for fall, these soft and chewy cookies feature a gingery crust filled with a smooth pumpkin-spice mixture, topped with a dollop of whipped cream for a festive and delicious treat.
Ingredients
Scale
Cookie Dough
- ¾ cup unsalted butter, softened
- 1 cup brown sugar
- 1 egg
- ¼ cup molasses
- 2¼ cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- ½ tsp cloves
- ½ tsp baking soda
- ¼ tsp salt
- Extra sugar for rolling
Pumpkin Filling
- ¾ cup pumpkin purée
- ¼ cup brown sugar
- 1 tsp pumpkin spice
- 2 tbsp cream cheese, softened
- 1 egg yolk
Garnish
- Whipped cream or whipped topping
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Make the Dough: Cream the softened butter and brown sugar together until light and fluffy. Beat in the egg and molasses until well combined. In a separate bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt; gradually add this dry mixture into the wet ingredients and mix until a soft dough forms.
- Shape Cookies: Roll the dough into balls about 1 inch in diameter. Coat each ball in extra sugar, then place them spaced apart on the prepared baking sheets. Press the center of each ball gently to create a shallow well for the filling.
- Prepare Pumpkin Filling: In a bowl, blend the pumpkin purée, brown sugar, pumpkin spice, softened cream cheese, and egg yolk until smooth and creamy, ensuring the mixture is well combined.
- Fill Cookies: Spoon a small amount of the pumpkin filling into each cookie well, filling it just enough without overfilling to prevent overflow during baking.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges are set and the filling is slightly puffed but not browned.
- Cool and Garnish: Remove the cookies from the oven and allow them to cool completely on the baking sheets. Once cooled, top each cookie with a tiny dollop of whipped cream or whipped topping before serving for an extra touch of indulgence.
Notes
- Softened butter and cream cheese are crucial for easy mixing and a smooth texture.
- Be careful not to overfill the cookie wells to avoid filling spilling during baking.
- Cookies should cool fully to allow the filling to set properly.
- Use fresh pumpkin purée or canned pure pumpkin, not pumpkin pie filling.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- Whipped cream topping is optional but adds a nice finishing touch.
