Pumpkin Pie Cookies

The idea for these as ‘pumpkin pie cookies’ started with them being pumpkin curd stuffed cookies. When it comes to fruits, I’m always asking, can I curd it? While lemon curd and all the berry curds are popular throughout the spring and summer, I wanted something for fall. 

I’d been working on an apple curd and last year attempted a pumpkin curd. Which, to be honest, is more like a pumpkin custard. And with the addition of pumpkin spice, is more like a pumpkin pie filling than anything. However, it is made like a curd and it sets up like a curd too. Which means you can use it in the way we usually use curd  (cupcake fillings, spread over pancakes, french toast, over meringues, etc) and… filled into cookies! 

Recipe Origins 

After I had the pumpkin curd recipe nailed down, I knew I wanted to try it as a filling in a cookie, rather like these lemon curd stuffed cookies. I didn’t want the same sugar cookie base as those though, I thought something that was a bit like a chocolate chip cookie base: chewy with those notes of brown sugar. I thought that would complement the filling better. 

I used the base of this four thick & chunk cookie recipe with some modifications: adding the pumpkin spices, reducing the leavening (our pumpkin pie filling and marshmallow fluff encourage enough spread without the extra help) and firming up the cookie a bit more with a little added flour – again to hold up to the filling. 

Lastly, it was of course these s’mores cookies that had me put the marshmallow fluff on top. Pie always has a topping right? And this seemed like the best fit; sweet and light without adding any extra water to the cookie. 

Recipe Ingredients 

Pumpkin Curd: you’ll find more info about the filling on this page. You’ll need: pumpkin puree, sugar, pumpkin spice, milk, a starch, egg, egg yolks, butter, vanilla and salt. 

Marshmallow Fluff: store bought (I don’t think the homemade works as well baked onto cookies!). This is basically a mix of egg whites, sugar, water and corn syrup. It’s like a marshmallow but without the setting agent of gelatin, so it has no shape. 

Butter: unsalted. Cold is fine, we’ll melt it. 

Brown sugar: light or dark. It should be soft, not hard and dry. 

Sugar: fine granulated. 

Pumpkin pie spice: a mix of cinnamon, nutmeg, ginger, and clove. Allspice is included sometimes. You can make your own if needed, see here. 

Vanilla: pure extract or bean paste. 

Leavening: baking powder and soda to lift the cookies and encourage them to spread. 

Egg: one large egg. 

Flour: all purpose flour. I like a medium protein content of around 11%. 

Graham cracker crumbs: grind your own crackers by measuring them first then using a food processor to grind into a fine powder. You may want to grind a bit more than needed, to finish the cookies off with a sprinkle after baking. 

How to Make Pumpkin Pie Cookies 

At Least a Day Before Baking

Make the pumpkin curd ahead of time; at least a day but up to a week. Keep it sealed and in the fridge until it’s time to bake the cookies. 

At Least an Hour Before Baking 

Melt the butter: either in a pan over the stove or in the bowl you’ll be using in the microwave. 

To the bowl add the sugars and whisk well, about 30 seconds. 

Add the pumpkin spice, vanilla, and salt and whisk another 30 seconds. 

Whisk in the egg, for 30 seconds. The mix will turn lighter and creamier. 

Add the flour and leavening (baking soda & powder) and stir until all the flour is combined. 

Cover the bowl with plastic wrap and leave on the counter for an hour. If need be, you can do this step then set it in the fridge overnight. You may want to bring it to room temperature before scooping. 

When ready to bake 

Preheat the oven & prep the pans. I oil my cookie sheets slightly to keep the parchment stuck to the pan. 

Scoop the cookies onto the pan: use an ice cream scoop to ensure you’re dividing the dough equally (the shape also helps with this particular recipe). You’ll want to leave enough space around each cookie dough ball. Each dough ball should have about 1.5-2 tablespoons of dough. 

Make a well: press an indentation into the center of the cookie dough. You can do this with a rounded tablespoon measuring spoon, or with your thumbs (like a jam thumbprint cookie). The indentation should be about a half an inch in diameter. 

Pour a little of the pumpkin curd into the center; about two teaspoons. 

Over each filling, add some marshmallow fluff: I do about two teaspoons of this as well. 

It’s best not to let the cookies sit at room temperature for long once the marshmallow fluff is on top as it will start to droop over the sides. If you need to wait to bake them, place the cookie sheet in the fridge to keep the fluff firm. 

Bake the cookies for about 10-11 minutes, you’re looking for a good spread and some golden color on the edges. Try to avoid overbaking as this will cook the marshmallow fluff and turn it brown. 

Let cool on the pan completely before moving; they are soft because of the filling! 

FAQ 

How to store the cookies 

Because of the filling, it’s best to store these in the fridge. If stacked, they will stick together so keep them separate on a plate, or use parchment between the cookies. 

How to make these ahead of time 

Once the dough has rested at room temperature for an hour, you can transfer it to the fridge to store overnight and bake the next day. 

If the cookies are shaped and filled, they should be baked right away. Though a quick chill in the fridge is recommended for 10 minutes, if waiting for a batch to bake. 

Can I skip the marshmallow topping? 

You can but it’s SO good! If you find you absolutely don’t want to use it, I have seen some people do a small bit of piped whipped cream on top. Alternatively, a streusel topping could be good too! 

Pumpkin Pie Cookie Recipe 

Pumpkin Pie Cookies

Chewy brown sugar cookies filled with a creamy pumpkin curd and topped with marshmallow fluff. These cookies taste like pumpkin pie, in cookie form!

Prep Time: 30 minutes mins

Cook Time: 20 minutes mins

Yields: 12 cookies

5 from 1 vote

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Ingredients

For the Filling & Topping

• Pumpkin Curd
• Marshmallow Fluff

Pumpkin Spice Brown Sugar Cookies

• 85g or 6 tablespoons butter unsalted
• 100g or ½ cup brown sugar light or dark
• 50g or ¼ cup fine granulated sugar
• 2 teaspoons pumpkin pie spice
• ½ tsp fine sea salt
• 1 tsp pure vanilla extract
• 1 large egg
• ½ tsp baking soda
• ¼ tsp baking powder
• 215g or 1 ½ cups plus 2 tablespoons all purpose flour

Method

• Have your pumpkin curd made and ready before beginning. It can be made up to a week ahead of time, if sealed and stored in the fridge.
• In a medium sized bowl (larger if you are doubling the recipe) add the melted butter (85g or 6 tablespoons). Alternatively, melt the butter directly in the bowl if using a microwave.
• Into the butter add the granulated sugar (50g or ¼ cup) and brown sugar (100g or ½ cup). Whisk well, then add the pumpkin spice (2 tsp), salt (½ tsp) and vanilla (1 tsp) and whisk for a good 30 seconds.
• Crack in the egg and whisk well, until the mix is creamy.
• Add the flour (215g), baking powder (¼ tsp) and baking soda (½ tsp). Switch to a rubber spatula and stir until the flour is well mixed in. Cover the bowl with plastic wrap and leave at room temperature for 1 hour; this allows time for the flour to hydrate.
• Preheat the oven to 350 F. Line two cookie sheets with parchment paper.
• Scoop 1.5 tablespoons of cookie dough onto the prepared pans, leaving about an inch diameter around each cookie (room to spread).
• Use the bottom of a rounded tablespoon or your thumb to press a half inch circle into the middle of the cookie dough.
• Spoon just over half a tablespoon of pumpkin curd into the little indentation of each cookie.
• Over the pumpkin filling, gently place around two teaspoons of marshmallow fluff right into the center (use two small spoons; one to scoop the fluff and one to scrape it off the spoon into the cookie - it’s very sticky). Note: if you place the fluff off to the side of the cookie it will slide down in that direction; it’s best to aim for the middle.
• If you are baking one tray at a time, leave the other in the fridge while the first bakes. Bake the cookies for about 10 minutes, until the edges are turning golden. The cookies will have spread a good deal. Try to avoid overbaking them; a sign of this is the marshmallow fluff turning brown.
• Let the cookies chill on the pan fully. They are very soft when first baked but will firm up when cooled (the center may remain soft due to the filling, however).
• Serve the same day. If you need to store leftovers, place them in the fridge in an airtight container; they will likely stick together.

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