Pumpkin Pie Filled Olive Oil Cookies

Pumpkin Pie Filled Olive Oil Cookies.

Pumpkin Pie Filled Olive Oil Cookies


For 2 Dozen(s)

For the Cookies:

  • 2 1/4 cups 00 or all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup granulated sugar
  • 3 large eggs, divided (2 for the dough, 1 for the egg wash)
  • 6 tablespoons olive oil
  • 2 packets Vanillina or 2 teaspoons vanilla extract, divided - Vanillina available in La Bottega

For the Filling:

  • 3/4 cup canned pure pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1 packet Vanillina powder or 1 teaspoon vanilla extract
  • 1/4 cup light brown sugar
  • 2 tablespoons maple syrup

For the Glaze:

  • 1 cup confectioners sugar
  • 4 tablespoons salted butter, melted
  • 2 tablespoons whole milk


  1. Get the ingredients needed for this recipe HERE
  2. For the Cookies:
    1. Preheat the oven to 375ºF (190ºC). Line a Baking Sheet with Parchment paper.
    2. In a mixing bowl, whisk together the flour, pumpkin pie spice and baking powder. Set aside.
    3. In another mixing bowl beat the 2 eggs and the sugar on medium speed until lemon colored and foamy, about 5 minutes. Add the olive oil and vanilla and mix until fully incorporated. Add the flour mixture and mix until fully absorbed. The dough will be rather soft.
  3. For the Filling:
    1. In another bowl, combine all the filling ingredients and mix until smooth.
    2. Flour your hands well. Take a rounded tablespoon of the dough and flatten it into a disk.
    3. Add about 1 teaspoon of pumpkin pie filling to the center and fold the dough around it to seal.
    4. Place the cookies about 2 inches (5 cm) apart on the prepared baking sheet. Bake for 12-15 minutes.
    5. While the cookies bake, make the glaze.
  4. To make the Glaze:
    1. Whisk together all the glaze ingredients and while the cookies are still hot from the oven dip the tops into the glaze.
    2. Place the cookies on a wire rack and decorate with seasonal sprinkles as desired



Be the first to post a review

You must be logged in to review