During my blog sabbatical, I made a mental list of all the things I wanted to make last year but never found the right moment. These little sugar cookie pies were on it, and I’m so happy they’re on here now, not least because it means we can all both dream about and eat them anytime we want. Having this kind of power could be dangerous, but I’m willing to risk it.

I mean, look at these things. They’ve got thick cookie crusts and plenty of smooth pumpkin filling—a perfect two-bite dessert for when you can’t decide between pie and cookies. Why not both, you know?

Sugar Cookie Pumpkin Pies begin with a batch of Pumpkin Spice Spread. If you’ve yet to try it, it’s exactly what it sounds like: spreadable pumpkin pie filling perfect for toast, s’mores, or putting in pumpkin baked goods. It’s made with pumpkin purée, sweetened condensed milk, a couple of egg yolks, and pumpkin pie spice, and comes together quickly on the stove. It will need to be made ahead so that it can be easily dolloped into the crusts before baking. And yes, the batch makes enough for you to sneak a few bites right out of the jar!

The sugar cookie crusts are the same graham cracker-spiked base I used in my Key Lime Linzers. It comes together pretty quickly and doesn’t need a chill or anything—just press heaping tablespoons into the bottoms and up the sides of your muffin tin to create little crust shapes, then fill and bake! I tested this recipe with with my Cream Cheese Sugar Cookie dough and it worked just as well, but the graham cracker crumbs give these a hint of pie crust flavor that I really love.

The pies bake up in just under twenty minutes—you’ll know they’re ready when the filling has puffed and the cookie crusts are beginning to turn golden. The centers will relax as they cool, and before long it’ll be time to dig in!

Sugar Cookie Pumpkin Pies would be great for a bake sale, a Friendsgiving, or an autumnal tea party, but I made them just because I could. Highly recommend.

Sugar Cookie Pumpkin Pies
makes about 2.5 dozen little pies

Pumpkin Spice Spread:
1 cup pure pumpkin purée (I use Libby’s)
1 14-ounce can sweetened condensed milk 
2 large egg yolks
1 teaspoon pumpkin pie spice
pinch of Kosher or sea salt 

Cookie Crusts:
2 1/4 cups all purpose flour
1 cup graham cracker crumbs 
1/4 teaspoon ground cinnamon 
1/4 teaspoon ground ginger 
1 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon pure vanilla extract

Make the Pumpkin Spice Spread. Place pumpkin in a small sauté pan over medium-low heat. Cook, stirring frequently, for about 10 minutes, until slightly drier and a tiny bit darker in color. Remove from heat.

Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

In the heatproof bowl, whisk together sweetened condensed milk, egg yolks, pumpkin pie spice and salt. Whisk in pumpkin purée. Place bowl over simmering water, creating a double boiler. Let cook, stirring frequently, until slightly thickened, about 15 minutes (it will thicken further as it cools). Remove from heat and let cool for 20 minute before transferring to a heatproof container. Press a piece of plastic wrap to the surface. Let cool completely at room temperature before refrigerating for at least 2 hours or overnight.

When you’re ready to bake, place the oven racks in central positions. Preheat the oven to 350F. Put cupcake liners in two muffin pans. Set aside.

Make the cookie crusts. In a large mixing bowl, whisk together flour, graham cracker crumbs, cinnamon, ginger, baking powder, and salt. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Cream in granulated and light brown sugars, followed by the egg and vanilla. Add dry ingredients in 3 installments, combining completely after each. Dough may appear crumbly, but should hold together very well when pinched.

Scoop dough in 1 1/2 tablespoon increments and roll into balls. Working with one ball at a time, press it into the bottom and about halfway up the sides of one of the cupcake liners in the pans. This should create a little crust shape with a place in the center for the filling. Repeat the process with remaining cookie dough.

Remove Pumpkin Spice Spread from the refrigerator and give it a stir. Spoon a scant tablespoon into the center of each cookie dough crust. When this is done, wet your finger and smooth out any peaks.

Tap full pans on the counter 5 times to release any air bubbles. Bake sugar cookie pies for 16-18 minutes, or until puffed in the centers and turning golden at the edges. Let sugar cookie pies cool in their pans for 10 minutes before removing to cooling racks to cool completely. Once cool, you may peel off cupcake liners.

Sugar Cookie Pumpkin Pies will keep at room temperature for 2 days or in the refrigerator for up to 5.