It’s a little extra work, sure, but definitely worth it! Substitutions and Ideas The filling is just enough to keep the cookies moist and adds a nice element that isn’t too sweet. These pumpkin pie sugar cookies not only look great, but they are seriously some of the best cookies I’ve made. Honestly, they would be good just like that with some whipped cream, but you can frost them with a thin layer of royal icing if you want to finish off the look. Now for assembly! Once your cookies are completely cool, fill them with a thin layer of pumpkin pie filling. If you are planning on stacking these cookies, obviously skip the whipped cream! I used a stand mixer to beat everything together really well, but you could use a hand mixer to cream the ingredients together as well. The pumpkin works great as a binder and keeps the cookies moist. The dough recipe just has pumpkin, sugars, all purpose flour, leavening ingredients, and a whole bunch of spices. There aren’t any eggs in this cookie dough. Making the Sugar Cookie Baseīelieve it or not, there is no typo here in this recipe. Most days, especially with baked goods like these pumpkin cookies, I will almost always reach for a can of pumpkin puree just for ease of use.
#COOKIES AND CREAM PIE FULL#
Generally though, I’ll opt for a full pie pumpkin if I just want to go the super-traditional route on a pumpkin pie, or make something that really benefits from the whole roasted pumpkin like this pumpkin curry recipe. Here are a few other great recipes to try!Īny time I’m working with pumpkin, there is always a debate in my head about whether I should roast a full pie pumpkin or if I can just open up a can of pumpkin puree.įor the record, it’s almost never the answer to use canned pumpkin pie filling.Finishing the pumpkin pie sugar cookies.Filling the sugar cookies with pumpkin pie filling.
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