These cookies taste like pumpkin pie in cookie form. They only require 4 ingredients and don’t contain any eggs. The cookies are tender, buttery, and have a pumpkin pie filling in the center.
These cookies are a fun way to enjoy the flavors of pumpkin pie without making a pie. They are an easy, bite-sized dessert that is perfect for bringing to any gathering.
Ingredients
- Butter
- Flour
- Condensed Milk
- Pumpkin Butter
Butter: Butter is what gives these cookies their buttery soft and tender texture.
Flour: All purpose flour is used for this recipe.
Condensed milk: Sweetened condensed milk is used as a binding agent in place of eggs and also keeps the cookies soft.
Pumpkin butter: Pumpkin butter is a concentrated pumpkin spread made from slowly simmering pumpkin with sugar and spices. It is often used as a spread and works well for the cookie filling because of its concentrated flavor and because it’s not watery or runny.
How to make Pumpkin Pie Cookies
- The butter and condensed milk are first mixed together until creamy and smooth.
- The flour is then mixed in until a dough forms.
- Use a one tablespoon cookie scoop to scoop the dough and roll into balls. Use your thumb or the back of a teaspoon to make an indent into each ball. Fill the indents with pumpkin butter.
- Bake the cookies for about 10 minutes or until done.
Cookie Texture
These cookies have a soft and tender texture. They are not a firm or crispy type of cookie. If you wanted a more firm and crispy texture, you could add more flour to the dough or replace the condensed milk with sugar.
More Pumpkin Desserts
4 Ingredient Pumpkin Pie Cookies
Ingredients
- 3/4 cup (168 g) unsalted butter softened to room temperature
- 1 cup (8 fl oz/ 237 ml) sweetened full fat condensed milk
- 2 cups (250 g) all purpose flour
- 1/2 cup (140 g) pumpkin butter
Instructions
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, combine the softened butter and sweetened condensed milk. Mix until well combined and creamy, about 1 minute.
- Gradually add the all-purpose flour to the butter and condensed milk mixture. Mix until a soft dough forms. The dough should come together and be easy to handle but will still be a little tacky. Put dough in the fridge for 10 minutes to stiffen up.
- Use a 1 tbsp cookie scoop and scoop dough and roll them into 1-inch balls. Place them on the prepared baking sheet, leaving some space between each ball.
- Use your thumb or the back of a teaspoon to make a deep indent into the center of each cookie.
- Fill indents with pumpkin butter (between 1/2 to 1 teaspoon per cookie).
- Bake in the preheated oven for 10-12 minutes or until the edges of the cookies are a light golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- These cookies have a soft and tender texture. They are not like a firm, buttery shortbread.
- We recommend using a thick pumpkin butter and not one that is watery or runny.
- You will likely have some leftover pumpkin butter. We used a little more than 1/2 teaspoon of filling per cookie. If your cookie centers don't look as filled after they are done baking (this can happen if your pumpkin butter is more watery and not thick enough), you can always add a little extra pumpkin butter in the center of the cookies after they are done baking.
- The estimated nutrition assumes all of the pumpkin butter is used. The actual nutrition will likely be a little less if you have leftover pumpkin butter.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
