Print

Pumpkin Pie Cookie Recipe

Pumpkin Pie Cookie Recipe
Print Recipe

★★★★★

5 from 14 reviews

These Pumpkin Pie Cookies combine the warm spices and creamy filling of a classic pumpkin pie in a deliciously soft cookie form. With a buttery, spiced dough rolled in coarse sugar and a luscious pumpkin-spiced filling, they are perfect for fall gatherings or holiday treats. Topped optionally with whipped cream, these cookies deliver a festive and comforting dessert that’s easy to make and irresistible to eat.

Ingredients

Scale

Cookie Dough

  • 2 ⅔ cups all-purpose flour (337g)
  • 1 tablespoon pumpkin spice
  • ½ teaspoon salt
  • 3 oz cream cheese, room temperature (86g)
  • 12 tablespoons unsalted butter, room temperature (6oz)
  • ½ cup granulated sugar (110g)
  • ½ cup packed brown sugar (112g)
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup coarse sugar for rolling (78g)

Filling

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

Optional Topping

  • Whipped cream for serving

Instructions

  1. Preheat and Prepare: Preheat your oven to 350℉ (175℃) and line a cookie sheet with parchment paper to prevent sticking and allow for easy cleanup. Set aside while you prepare the dough.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, pumpkin spice, and salt. This ensures even distribution of spices throughout the dough. Set this mixture aside.
  3. Cream Butter, Cream Cheese and Sugars: In a large mixing bowl, beat the room temperature cream cheese, unsalted butter, granulated sugar, and brown sugar on medium-high speed until fluffy, about 3 minutes. Scrape down the sides to fully incorporate all ingredients.
  4. Add Egg Yolk and Vanilla: Beat in the egg yolk and vanilla extract until the mixture is smooth and combined.
  5. Incorporate Flour Mixture: Add the flour mixture in three additions, blending gently and scraping the bowl as needed. Fold with a spatula to ensure no dry pockets remain. The dough should be thick and not too sticky.
  6. Prepare the Filling: In a separate medium bowl, whisk together the whole egg, brown sugar, pinch of salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract until fully blended and smooth. Set aside.
  7. Shape and Coat Dough Balls: Using a medium cookie scoop, roll the dough into 2-tablespoon balls (about 36g each). Roll each ball in coarse sugar to coat evenly, then place them approx. 2 inches apart on the prepared cookie sheet.
  8. Make Wells and Fill: Use a 1-tablespoon measuring spoon to gently press down on the center of each dough ball to create a well. Fill each indent with 1 tablespoon of the pumpkin filling prepared earlier.
  9. 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.
  10. Cool: Transfer the cookies to a wire rack to cool completely. If making multiple batches, allow the cookie sheet to cool before adding more dough balls to avoid spreading.
  11. Serve: Optionally, pipe or dollop whipped cream on top of each cooled cookie. Sprinkle lightly with extra pumpkin pie spice or cinnamon for garnish and enjoy!

Notes

  • Room temperature ingredients help in achieving a smooth, well-mixed dough.
  • Use a medium cookie scoop for uniform cookie sizes and even baking.
  • Coarse sugar adds a pleasant crunch and sparkle to the cookie exterior.
  • Ensure the cookie sheet is cool before adding another batch to prevent dough from spreading too much.
  • Optional whipped cream topping adds richness but can be omitted for a lighter treat.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

Keywords: pumpkin pie cookies, fall dessert, pumpkin spice cookies, creamy pumpkin filling, holiday cookies, festive treats

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