For my first ever recipe post I am getting a little nostalgic and sharing a cookie that goes way back to my childhood. The Little Debbie Pumpkin Delights cookies is one of my all time favorites! If you’ve never tried a Pumpkin Delights cookie, then you have truly been missing out on one of the most delicious pumpkin cookies ever! Unfortunately these cookies are seasonal and can only be found in the fall 🙁
The Pumpkin Delights cookies are soft and chewy with an ooey gooey pumpkin pie center. They are absolutely delicious! Although, like most processed foods they contain a lot of preservatives and ingredients that are not so good for you. The great thing about making them at home is that you decide what you want in them and you can make them year round!
I made it a mission to replicate the Pumpkin Delights to the best of my ability after I was unable to find a recipe even close. I wanted this cookie to have ingredients I have actually heard of and still taste delicious like the original. My homemade version of the Pumpkin Delight cookie is pretty straight forward with an easy to follow recipe. These cookies are soft and plump and have a gooey pumpkin center. They are basically pumpkin pie in a cookie!
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup white sugar
3/4 cup butter, softened
1/4 cup molasses
1 tablespoon milk
3/4 cup pumpkin
1/4 cup corn syrup
1/3 cup brown sugar
1 tablespoons cornstarch
1/8 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon ginger
Start out by preparing the dough. Cream together the 3/4 cup of softened butter and 1 cup of white sugar in a large mixing bowl until smooth. Mix in 1 egg, 1 tablespoon milk and 1/4 cup molasses. Stir until all of the ingredients are blended.
In a separate smaller mixing bowl combine 3 cups flour, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, and 1/4 teaspoon of salt. Mix all of the dry ingredients together and then slowly add the flour mixture into the butter mixture. Stir until all of the ingredients are blended and the dough forms. The dough will be sticky so cover and refrigerate it for an hour.
While the dough is chilling prepare the cookie filling. Combine 3/4 cup of pumpkin, 1/4 cup corn syrup and 1 egg. Blend thoroughly and then add in 1/3 cup brown sugar and 1 tablespoons of cornstarch. Mix in 1/8 teaspoon of salt, 1/8 teaspoon nutmeg, 1/4 teaspoon cinnamon, 1/8 teaspoon cloves, and 1/8 teaspoon ginger. Cover and refrigerate until the dough is ready to use.
Remove the dough from the refrigerator. Start out by rolling out half of the dough on a floured surface. Roll until the dough is about a 1/8″ inch thick. Use a pumpkin shaped cookie cutter to cutout the shape. Finish rolling out some more dough to make about 18 cookies. I used a 3 1/2″ inch x 2 1/2″ inch cookie cutter. (Do not use anything bigger than that as the cookies expand a 1/2″ inch while baking.)
Place the cutout pumpkins 2″ inches apart onto a parchment lined baking sheet. Measure out and put 1 tablespoon of the pumpkin filling onto the centers of the cutout dough.
Roll out the rest of the dough to make the tops of the cookies. Cut out 18 more pumpkins. To cut out the eyes and mouth I made the cookie cutter shapes from the cardboard of a cereal box and some tape. Any thin cardboard will work. (Note: if the dough starts to get too dry and breaks add a few drops of water and work it into the dough.)
After cutting out all of the faces gently lift them one by one and align them directly on top of the cookie bottoms. Lightly press around the edges of the shape to seal up the cracks. Don’t worry about pressing them too much just enough so the pumpkin filling doesn’t leak out.
Bake in the 350 degrees oven for 10-12 minutes. Allow to cool before eating as the filling will be hot!
You’re all done! Now its time to enjoy these delicious pumpkin delights! Send me a comment and let me know what you think of this recipe. Hopefully you enjoy them as much as I do. I must warn you though, it’s really hard to eat just one!