Fall in Love with These Copycat Little Debbie Pumpkin Delights

Fall is the season for all things pumpkin, and if you’re like me, you’re always on the lookout for new ways to enjoy that cozy, spiced goodness. These Copycat Little Debbie Pumpkin Delights are about to steal your heart. If you’ve ever had the store-bought version, you’ll know just how addicting they are – soft, spiced cookies filled with a sweet pumpkin pie-like filling. But trust me, making them from scratch takes these treats to a whole new level!

I couldn’t resist recreating these classic fall cookies at home. The combination of warm cinnamon, pumpkin pie spice, and real pumpkin purée makes every bite feel like autumn in a cookie. And let’s talk about the filling, it’s so smooth and creamy, you’ll want to spread it on everything. I promise, once you bite into one of these, you’ll be hooked, and your house will smell like the best kind of fall day.

These Copycat Pumpkin Delights are perfect for a cozy night in, a fall party, or just to add a little sweetness to your lunchbox. I can’t wait for you to try them and fall in love with these pumpkin cookies just like I did.

Ingredients

• 15 oz of canned pure pumpkin – This rich pumpkin purée is the star of the show, giving the cookies their soft texture and delicious fall flavor.

• 1 1/2 cup sugar – The sugar adds the perfect sweetness to balance out the spiced flavors in each bite.

• 2 tsp pumpkin pie spice – This spice blend brings all the cozy, autumn flavors – cinnamon, nutmeg, and cloves – into the cookies.

• 2 tsp cinnamon – Cinnamon is a must for that warm, comforting fall taste that makes these cookies irresistible.

• 1 tsp cornstarch – Cornstarch helps thicken the filling, giving it that perfect creamy texture.

• 3/4 cup of apple juice – Apple juice adds a hint of natural sweetness and a subtle fruitiness to the filling.

• 12 tbsp of butter (melted) – Melted butter ensures the cookies are soft, tender, and full of rich flavor.

• 1 cup of sugar – This sugar is used to create a thick, sweet dough that holds up perfectly when baking.

• 1/4 cup of molasses – Molasses deepens the sweetness with a slightly smoky, caramel-like flavor that complements the spices.

• 1 egg – The egg helps bind everything together, giving the dough its smooth consistency.

• 2 tsp of baking soda – Baking soda helps the cookies rise just enough, creating the perfect soft texture.

• 1 tsp cinnamon – More cinnamon for that extra kick of warm, fall-spiced goodness!

• 1 tsp pumpkin pie spice – A little more of this spice blend brings even more depth to the flavor of the cookies.

• 1/4 tsp salt – A pinch of salt balances the sweetness and enhances the other flavors in the cookies.

• 3 cups of flour – Flour gives the dough structure and helps create those perfectly shaped, pumpkin-like cookies.

Step-by-Step Instructions

You can find a printable recipe card at the bottom of this post.

1. In a medium-sized saucepan, add the pumpkin, 1 1/2 cups of sugar, 2 tsp of pumpkin spice, and 2 tsp of cinnamon. Whisk together until fully mixed. In a small bowl, add the cornstarch and apple juice and mix until the cornstarch is dissolved.

2. Add the cornstarch mixture to the pan and whisk until well combined. Cook over medium heat, bring to a boil, then simmer for 10 minutes, stirring occasionally. Remove from heat and let it cool.

3. In a large bowl, add the melted butter and 1 cup of sugar. Beat using a hand mixer until it becomes thick, about 2-3 minutes. Add the molasses and egg, and continue beating until well mixed.

4. Add the baking soda, cinnamon, pumpkin pie spice, salt, and flour. Beat using the hand mixer until everything is fully combined. You may need to add a little more flour until you can pinch a piece of the dough off and it doesn’t stick to your fingers.

5. Place the dough in the fridge for 30 minutes. Once done, preheat the oven to 350°F. Lightly flour your surface and roll the dough out to about 1/4 inch thick. Use a cookie cutter or cup to cut out circles for the pumpkin shapes. Flatten the top slightly so it’s not a perfect circle, making it look more like a pumpkin.

6. Ensure you have two pieces for each cookie: the bottom, which is bare, and the top, which will have the face. Take half of the pumpkin-shaped cookie dough and use a sharp knife to cut out triangle eyes and a mouth.

7. Carefully lift the leftover dough out of the eyes and mouth and discard. Take 1 tbsp of the cooled filling and place it in the center of the bare, faceless cookie. Carefully lift the cut-out face cookie and lay it evenly over the top of the filling. Gently press the sides of the cookie with your finger to seal it. Repeat with all the others.

8. Bake in the preheated oven for 10-13 minutes, making sure the middle nose area isn’t raw (it may cook slower). Let cool on a cooling rack for 10 minutes after they’ve rested on the baking sheet. Serve and enjoy!

Tips for the Perfect Copycat Little Debbie Pumpkin Delights

• Don’t skip the chilling step! Letting the dough chill in the fridge for 30 minutes makes it easier to handle and helps the cookies hold their shape while baking.

• Get your dough the right consistency. If the dough feels too sticky, just add a little more flour until it’s easy to pinch off without sticking to your fingers.

• Use a sharp knife for the faces. For those cute pumpkin faces, a sharp knife works best to get clean, crisp cuts. Take your time with the details, it makes a big difference in the final look!

• Watch the baking time. The cookies bake pretty quickly, but make sure the middle of the cookie isn’t raw, especially around the nose area (it tends to cook a bit slower). If you’re not sure, do a little poke test!

• Let the filling cool completely. Don’t rush this step. If the filling’s too warm, it can leak out when you press the cookies together.

• Give them room to spread. Make sure the cookies aren’t too crowded on the baking sheet. They need space to spread a little and cook evenly.

Get Creative!

• Try different fillings! While the classic pumpkin pie filling is a winner, you could swap it out for cream cheese frosting, caramel, or even a spiced apple filling for a twist.

• Make mini versions! Want bite-sized treats? Roll the dough into smaller balls and cut out mini pumpkin shapes for adorable, party-friendly cookies.

• Decorate with icing! If you want to add a little extra flair, drizzle a bit of white or orange icing over the top of the cookies or use it to add extra detail to the faces.

• Switch up the spices! Experiment with different spice combinations, like adding a touch of ginger or nutmeg for a little extra zing in the dough or filling.

• Make a sandwich-style cookie! Try turning these into even more indulgent sandwich cookies by adding a layer of whipped cream cheese filling or a chocolate ganache in between.

Serving & Storing

• Serve fresh for maximum flavor! These cookies are best enjoyed fresh, especially when they’re still a bit soft and the filling is creamy. They’re perfect for cozy fall gatherings or as a special treat after dinner.

• Pair with a warm drink! These pumpkin delights are amazing alongside a hot cup of coffee, chai, or even a cozy mug of apple cider. It’s the perfect fall snack combo!

• Store in an airtight container. To keep them soft and fresh, store your cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week.

• Freeze for later! These cookies freeze really well! Just layer them between parchment paper, pop them in a freezer-safe bag or container, and freeze for up to 3 months. When you’re ready to enjoy, let them thaw at room temperature for the best taste and texture.

• Serve as a fun dessert! These make a cute and delicious addition to any fall dessert table, whether it’s for a Halloween party, a Thanksgiving spread, or just a cozy night in.