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Easy Mini Pumpkin Pie Cookies for Halloween Treat Bags

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These two-bite pumpkin pie cookies feature a buttery shortbread crust and a creamy, spiced pumpkin filling. Perfect for Halloween treat bags, they’re cute, portable, and just sweet enough to satisfy without a sugar overload.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¾ cup (170g) canned pumpkin puree
  • ¼ cup (50g) packed brown sugar
  • 1 large egg yolk
  • 2 tablespoons (30ml) heavy cream
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon vanilla extract
  • ¼ cup (60ml) heavy cream (for brushing)
  • 2 tablespoons turbinado sugar
  • Optional: flaky sea salt for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat softened butter and granulated sugar together until light and fluffy, about 3 minutes.
  3. Add vanilla extract and salt; beat for 30 seconds until combined.
  4. Gradually add flour on low speed, mixing just until a soft dough forms. Do not overmix.
  5. Using a tablespoon cookie scoop, portion dough into 24 equal balls. Roll smooth and place 2 inches apart on prepared sheets (12 per sheet).
  6. Press an indent into the center of each ball using your thumb or the back of a ½ teaspoon measure, making a deep well without touching the baking sheet.
  7. Refrigerate the baking sheets for 15 minutes to chill the dough.
  8. Meanwhile, in a medium bowl, whisk together pumpkin puree, brown sugar, egg yolk, 2 tablespoons heavy cream, pumpkin pie spice, and ½ teaspoon vanilla until smooth.
  9. Remove chilled dough from fridge. Fill each well with about ½ teaspoon of pumpkin mixture, leaving a small border.
  10. Lightly brush exposed cookie edges with remaining ¼ cup heavy cream. Sprinkle turbinado sugar over tops.
  11. Bake one sheet at a time on the middle rack for 14-16 minutes, rotating halfway through, until edges are lightly golden and filling is set but slightly jiggly.
  12. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is crucial to prevent spreading. Use a piping bag or zip-top bag with a snipped corner for easy filling. Let cookies cool completely before storing or bagging. For best texture, serve at room temperature.

Nutrition

Keywords: mini pumpkin pie cookies, Halloween cookies, pumpkin cookies, shortbread cookies, treat bag cookies, fall baking

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