Pumpkin Pie Sugar Cookies. I don’t mess around when it comes to cookies – they’re my favorite dessert. These giant bakery style Pumpkin Pie Sugar Cookies are filled with a pumpkin pie center. The cookie dough is mixed with pumpkin spice extract for the ultimate pumpkin sugar cookie experience!
These cookies are BIG.
They’re the kind you see stacked up in a big glass jar at your favorite coffee house. Seeing them you just can’t resist the temptation to purchase one of those big handheld delights.
As a rule of thumb, those glass cookie jars get me almost every time. I purchase one with the hope that the edges are crispy and there is still some dough-like center waiting for me to get in there. That’s exactly what these Pumpkin Pie Sugar Cookies are like – golden brown crispy edges with crackled cookie tops hiding the softer center beneath. The photo says it all.
After a beautiful fall hike today, these Pumpkin Pie Sugar Cookies were an well deserved treat. Aspen groves, snow capped peaks, the smell of fallen leaves and cool, fresh air.
All of that = Fall.
I guess we can now start the pumpkin spice everything frenzy. I started with cookies. If you love the spices in snickerdoodles, these are VERY similar! Let’s get baking!
What’s the secret to extra flavor in baked goods? Extract!
For these Pumpkin Pie Sugar Cookies it’s Rodelle’s Pumpkin Spice Extract. In banana bread and for these outrageous Banana Chocolate Chip Cookies, I use banana extract. It’s the secret way to get that extra flavor.
STEP BY STEP PHOTOS for making PUMPKIN PIE SUGAR COOKIES
As an added bonus to my post today, my fellow blogging friends have created a #VirtualPumpkinParty for all your pumpkin needs from savory to sweet!
Check out the recipe lineup for 2018 HERE!
When you break a sugar cookie in half and see a thin layer of pumpkin pie peeking back at you, it’s definitely a good day.
These giant bakery style Pumpkin Pie Sugar Cookies are filled with a pumpkin pie center. The cookie dough is mixed with pumpkin spice extract for the ultimate pumpkin sugar cookie.
- 1/2 cup canned pumpkin puree (not pumpkin filling)
- 2 eggs (1 whole egg + 1 egg yolk)
- 1/4 cup pecans, finely chopped
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
- 3/4 tsp pumpkin pie spice (see notes for easy homemade pumpkin pie spice)
- 1 cup butter, slightly softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 eggs
- 1 tsp Rodelle Pumpkin Spice extract
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp ground cinnamon or Pumpkin Pie Spice
- 1/2 cup granulated sugar
In a medium bowl, mix pumpkin puree, egg + yolk, maple syrup, pecans and spices. Place bowl in refrigerator until ready to use.
Preheat oven to 350 degrees. Line your cookie sheet with parchment paper.
In a mixing bowl, cream butter and sugars on medium speed using a paddle attachment until light and fluffy. Scrape the sides of the bowl down as needed.
Add in the vanilla and one egg at a time and continue mixing. Once the egg is incorporated add in the second egg and continue mixing.
Add in the flour, cream of tartar, baking soda, and salt. Mix on low until the flour starts to combine with the wet mixture. Scrape down the sides and turn the mixer up to medium until everything is combined.
Using a large dough scoop, scoop a large dough ball about the size of a golf ball. Roll it into a uniform ball and then make a well in the center of the cookie using your thumb.
Add about 1 tsp of the pumpkin pie filling into the well. Flatten another small piece of cookie dough to create a lid. Place that on top of the well and pinch edges together to secure the filling into the center. Gently roll it into a nice round ball. Place on cookie sheet and continue with remaining dough.
In a shallow bowl, add in the granulated sugar and cinnamon or pumpkin pie spice for the coating. Stir together.
Place each dough ball into the sugar mixture. Roll the dough until it's completely covered.
Place on baking sheet to bake sheet leaving 2 inches between each cookie. Six dough balls to a cookie sheet is a good ratio. These cookies are BIG and will spread.
Bake for 14-16 minutes until the edges are a crisp golden brown. The middles will remain chewy. Bake longer if you want more of the cookie to be crispy.
Let cool before removing to a rack to completely cool. Stored in an airtight container they will soften. Leave them uncovered to keep them crisp.
*A cookies technique for crispier cookies is to freeze the dough for ten minutes or longer, to draw out all the flavors and make the cookies crispier.
*You will have extra pumpkin pie filling after making these cookies. I suggest mixing it with old-fashioned oats and some almond milk, then bake it @350F for 25 minutes for a fantastic pumpkin pie baked oatmeal!
*Pumpkin Pie Spice blends are really easy to make at home which allows you to mix and match the spices to your liking! Check out my recipe here.
For a stuffed cookie that’s perfect for Christmas, don’t miss this recipe for Chocolate Almond Pillow Cookies!
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Madison | A Joyfully Mad Kitchen
Ooh! I’ve never heard of pumpkin spice extract, but that sounds amazing. Definitely grabbing that soon! These cookies look amazing and I’m totally okay with them being BIG! We’re going to visit Flagstaff later this week, actually. We’re down in Scottsdale 🙂 Happy to “meet” you through the #virtualpumpkinparty!
Hi Madison! I hope you LOVE Flagstaff and these cookies! I have a travel post on Flagstaff you should check out for restaurant recommendations, hiking, etc. Feel free to reach out while you’re here! XOXO Emily
Kelsey @ Appeasing a Food Geek
This recipe title says it all! Love the look and sound of these. happy VPP! xo
Thanks Kelsey! Cheers to pumpkin season!
Sara @ Cake Over Steak
These look so good! I would take these over a slice of pumpkin pie any day. Thanks for joining in on the VPP! xoxo
Thanks Sara! And thanks for hosting the #VirtualPumpkinParty!