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Easy Mini Pumpkin Pie Cookies: Perfect for Halloween Treat Bags

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These easy mini pumpkin pie cookies are the perfect handheld bite of fall, packed with warm pumpkin spice flavor and a tender, melt-in-your-mouth texture. Ideal for Halloween treat bags, they are simple to make with no chilling required and are always a crowd-pleaser.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup pumpkin purée (100% pumpkin, not pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour, spooned and leveled
  • 2 tablespoons cornstarch
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • For the coating: 1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together the flour, cornstarch, pumpkin pie spice, cinnamon, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and 1/2 cup granulated sugar together with an electric hand mixer on medium speed until light and fluffy, about 2 to 3 minutes.
  4. Beat in the pumpkin purée, egg yolk, and vanilla extract until fully combined.
  5. Add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined. The dough will be soft and slightly sticky.
  6. In a small shallow bowl, stir together the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon for the coating.
  7. Using a small cookie scoop (about 1 tablespoon), scoop portions of dough and roll into smooth balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
  8. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10 to 12 minutes, until the bottoms are lightly golden and the tops look set with a few cracks. Do not over-bake.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Don’t over-bake; cookies continue to cook on the hot sheet. Use room temperature ingredients for best results. Measure flour correctly by spooning and leveling. If dough gets too sticky, chill for 15-20 minutes. Cookies taste even better the next day.

Nutrition

Keywords: mini pumpkin pie cookies, Halloween treat bags, pumpkin cookies, easy pumpkin cookies, fall cookies, no chill cookies

Find it online: https://cheerycrisp.com/easy-mini-pumpkin-pie-cookies-perfect-for-halloween-treat-bags/