Pumpkin Pie Cookies
With those fall favorite flavors of pumpkin and pumpkin pie spice, these cake like cookies get added texture from the toasted pecans, white chocolate chips, and large chunks of pie crust inside of them. Yields 15-16 cookies
Servings
15-16cookies
Cook Time
16-18minutes
Servings
15-16cookies
Cook Time
16-18minutes
Ingredients
Instructions
  1. Prepare your pie crust and fully parbake it: You can use store bought or your favorite recipe. Preheat the oven to 400°F. To bake the crust, since it’s not being used for an actual pie, I roll it out so that it fits onto a baking sheet. Place the pie dough on a parchment lined baking sheet and dock it all over with a fork. Chill in the freezer for at least ten minutes. Top the dough with another piece of parchment paper and baking sheet. Place the pie crust, sandwiched between the two cookie sheets, on the bottom shelf of the oven and bake 15-25 minutes, until the bottom is golden brown and the crust is cooked all the way through. (I typically remove the top baking sheet and sheet of parchment paper after the first 15 minutes of baking. I just use it to keep the dough from puffing up).
  2. Brown the butter: Line the bottom of a medium saucepan with cubes of butter. Warm over medium heat until melted. Once it’s all melted, allow it to bubble for about 5 minutes; swirl the pan occasionally. After 5 minutes, the butter should begin to smell nutty and should be a slightly darker color. Remove from the heat and swirl an additional 15 seconds before transferring to a ramekin or small bowl. Make sure to scrape everything out of the pan. Then, leave the butter to cool in the freezer for 10 minutes.
  3. In the bowl of a stand mixer–or in a large bowl if using a hand mixer/a wooden spoon–combine the light brown sugar and the granulated sugar. When the brown butter has cooled a bit, pour it into the bowl–make sure to get all the flavorful brown bits that might have sunk to the bottom of your bowl/ramekin. Beat on medium-high until the butter and sugars are fully combined.
  4. One at a time, add in the egg, vanilla extract, maple syrup, and pumpkin puree. Mix after each addition until fully combined.
  5. Whisk together the flour, baking soda, salt, and pumpkin pie spice. And the mixture, 1/2 at a time, to the mixing bowl. Mix until the dough just begins to come together.
  6. Fold in the toasted chopped pecans, white chocolate chips, and pieces of pie crust. Chill the dough for 1/2 an hour.*
  7. Preheat the oven to 325°F and line two baking sheets with parchment paper. With a large spoon or ice cream scoop, place the cookie dough on the prepared sheets. Bake 16-18 minutes until the tops are fully baked and the bottom is golden brown. Remove from the oven and immediately transfer to a cooling rack or a cool baking sheet.
Recipe Notes

*Because of the pumpkin, this dough is a bit stickier. I recommend chilling it just so that it’s easier to scoop out.

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