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Pumpkin Pie Cookie Recipe

Pumpkin Pie Cookie Recipe
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★★★★★

4.9 from 6 reviews

These Pumpkin Pie Cookies combine the cozy flavors of autumn into a delightful dessert featuring a soft, creamy pumpkin pie filling nestled inside a spiced cream cheese and butter cookie. Perfect for fall gatherings or as a seasonal treat, these cookies are easy to make and beautifully balanced with pumpkin spice and a touch of sweetness.

Ingredients

Scale

Dry Ingredients

  • 2 ⅔ cups all-purpose flour (337g)
  • 1 tablespoon pumpkin spice
  • ½ teaspoon salt
  • ⅓ cup coarse sugar for rolling (78g)

Cookie Dough

  • 3 oz cream cheese, room temperature (86g)
  • 12 tablespoons unsalted butter, room temperature (6oz)
  • ½ cup granulated sugar (110g)
  • ½ cup brown sugar, packed (112g)
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract

Pumpkin Filling

  • 1 large egg, room temperature
  • ¼ cup brown sugar (56g)
  • Pinch table salt
  • ½ teaspoon pumpkin spice
  • ¼ cup whole milk (2oz)
  • ½ cup pumpkin puree (122g)
  • ¼ teaspoon vanilla extract

Optional

  • Whipped cream for serving

Instructions

  1. Preheat oven: Preheat your oven to 350℉ (175℃). Line a cookie sheet with parchment paper and set it aside to prepare for baking.
  2. Prepare dry ingredients: In a bowl, whisk together the all-purpose flour, pumpkin spice, and salt. Set this dry mixture aside for later use.
  3. Make cookie dough base: In a large mixing bowl, combine the cream cheese, unsalted butter, granulated sugar, and brown sugar. Beat on medium-high speed for about 3 minutes until the mixture becomes fluffy. Scrape down the bowl sides and beat again for even mixing. Add the egg yolk and vanilla extract, blending until fully incorporated.
  4. Add dry ingredients to dough: Gradually add the flour mixture to the wet ingredients in three additions. After each addition, scrape down the sides of the bowl and fold with a spatula a few times to eliminate any dry spots. The dough will be thick and soft.
  5. Prepare the pumpkin filling: In a separate medium bowl, combine the pumpkin puree, whole milk, egg, brown sugar, pumpkin spice, salt, and vanilla extract. Whisk until smooth and well blended. Set aside.
  6. Form cookie dough balls: Using a medium cookie scoop or spoon, portion the cookie dough into 2 tablespoon balls (approximately 36 grams each). Roll each ball in the coarse sugar to coat evenly.
  7. Arrange on baking sheet: Place the coated dough balls about 2 inches apart on the prepared baking sheet, ensuring enough room for spreading.
  8. Create wells for filling: Using a 1 tablespoon measuring spoon or your thumb, gently press down in the center of each dough ball to create a small well or indentation for the filling.
  9. Fill cookies: Spoon about 1 tablespoon of the prepared pumpkin filling into the well of each cookie, filling the indentation without overflowing.
  10. Bake cookies: Bake in the preheated oven for 14 to 17 minutes, or until the cookies are set and the bottoms turn a light golden brown. Avoid overbaking to maintain softness.
  11. Cool cookies: Transfer the baked cookies to a wire rack and let them cool completely to set the filling and achieve the perfect texture.
  12. Repeat baking: If needed, repeat the filling and baking process with any remaining cookie dough, ensuring that the cookie sheet has cooled before placing new dough balls on it.
  13. Serve: When ready to serve, optionally pipe or dollop whipped cream on top of each cookie. Sprinkle with additional pumpkin pie spice or cinnamon for an extra festive touch and enjoy your delicious seasonal cookies!

Notes

  • Ensure butter and cream cheese are at room temperature for easier blending and smoother dough.
  • Do not overbake the cookies to keep them soft and tender.
  • Coarse sugar on the outside adds a pleasing sweet crunch and texture contrast.
  • These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • You can substitute pumpkin spice with a mix of cinnamon, nutmeg, ginger, and cloves if preferred.
  • For a dairy-free version, replace butter with vegan butter and cream cheese with a dairy-free alternative, and use plant-based milk instead of whole milk.
  • Optional whipped cream topping adds richness and complements the pumpkin flavor beautifully.

Nutrition

Keywords: pumpkin pie cookies, pumpkin spice cookies, fall desserts, autumn cookies, pumpkin recipes, cream cheese cookies

Find it online: https://freshrecipehub.com/pumpkin-pie-cookie-recipe/