Pumpkin Pie Cookie Recipe

If you adore all things pumpkin and crave a unique twist on classic autumn desserts, then you will absolutely fall in love with this Pumpkin Pie Cookie. Imagine the cozy warmth of pumpkin pie filling nestled inside a tender, buttery cookie baked to golden perfection—it’s like the best parts of pumpkin pie reimagined in a delightful handheld treat. This Pumpkin Pie Cookie blends the rich flavors of pumpkin spice, the creamy goodness of pumpkin filling, and the satisfying crunch of coarse sugar on the outside for an irresistible fall-inspired bite.

Ingredients You’ll Need

Every ingredient in this recipe is simple but plays a crucial role in creating the perfect Pumpkin Pie Cookie. From the fluffy cream cheese and butter base to the aromatic pumpkin spice and creamy pumpkin puree, each element contributes to the cookie’s texture, flavor, and that gorgeous golden color you’ll love.

• All-purpose flour (2 ⅔ cups): Provides the sturdy yet tender structure every cookie needs.
• Pumpkin spice (1 tablespoon plus ½ teaspoon): Brings in that warm, cozy blend of cinnamon, nutmeg, and clove that defines the fall season.
• Salt (½ teaspoon plus a pinch): Enhances the sweetness and balances the pumpkin filling’s flavors.
• Cream cheese (3 oz, room temperature): Adds moisture and a slight tang for a luscious cookie texture.
• Unsalted butter (12 tablespoons, room temperature): The cornerstone of a rich, buttery cookie.
• Granulated sugar (½ cup): Sweetens the dough while helping create that beautiful coarse sugar crust.
• Brown sugar (½ cup packed plus ¼ cup for filling): Adds depth with its molasses notes and moisture to the cookie dough and filling.
• Egg yolk (1 large): Binds the dough together and enriches it for a tender crumb.
• Vanilla extract (1 teaspoon plus ¼ teaspoon): Infuses subtle sweetness and aroma into both dough and filling.
• Coarse sugar (⅓ cup for rolling): Creates a delightful sparkling crust on the cookies.
• Egg (1 large for filling): Helps set the pumpkin filling with a custard-like consistency.
• Whole milk (¼ cup): Keeps the filling smooth and creamy.
• Pumpkin puree (½ cup): The star ingredient giving these cookies their unmistakable autumn flavor.
• Whipped cream (optional): A light and fluffy topping that pairs beautifully with each cookie.

How to Make Pumpkin Pie Cookie

Step 1: Prepare the Oven and Baking Sheet

Begin by preheating your oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper to prevent sticking and make cleanup super easy. Having everything ready from the start helps keep your baking flow smooth and stress-free.

Step 2: Make the Cookie Dough

In a bowl, whisk together the all-purpose flour, pumpkin spice, and salt. This dry mix is full of fragrant spices that will scent your entire kitchen. In a separate large bowl, beat the room-temperature cream cheese, butter, granulated sugar, and brown sugar together until the mixture becomes fluffy and light—this usually takes about 3 minutes. Scrape down the sides to ensure everything is fully incorporated, then add the egg yolk and vanilla extract. Blend until smooth and creamy. Finally, add the flour mixture in three parts, gently folding with a spatula to avoid pockets of dry flour; the dough will become thick, signaling it’s ready.

Step 3: Prepare the Pumpkin Filling

Combine the pumpkin puree, whole egg, brown sugar, pumpkin spice, salt, whole milk, and vanilla extract in a medium bowl. Whisk them until the mixture is smooth and well blended. This filling is rich yet light and will bake to creamy perfection nestled inside your cookies.

Step 4: Shape and Fill Your Cookies

Using a medium cookie scoop, roll the dough into 2-tablespoon balls and then roll each ball in coarse sugar, coating them generously. Arrange the dough balls about 2 inches apart on your prepared cookie sheet. Gently press the center of each dough ball with a tablespoon measuring spoon to create a well perfect for holding the filling. Spoon one tablespoon of the pumpkin filling into each well with care. This step is where your Pumpkin Pie Cookie really starts to take shape.

Step 5: Bake and Cool

Bake your filled cookies for about 14 to 17 minutes. You’ll know they’re done once the cookies are set and the bottoms turn a lovely light golden brown. Remove the cookies from the oven and transfer them to a wire rack to cool completely before serving. If you’re baking multiple batches, remember to let your cookie sheet cool before placing more dough balls on it to ensure even baking.

How to Serve Pumpkin Pie Cookie

Garnishes

The finishing touch to your Pumpkin Pie Cookie experience can be a simple swirl or dollop of whipped cream on top of each cookie. This adds an airy richness that complements the dense and spicy filling perfectly. A light sprinkle of extra pumpkin pie spice or cinnamon on the whipped cream enhances the cozy autumn vibe even more.

Side Dishes

Serve these cookies with a warm cup of spiced chai, pumpkin latte, or even just classic hot apple cider for a comforting seasonal pairing. If you want something more substantial, a scoop of vanilla ice cream or a drizzle of caramel sauce makes for an indulgent companion to these cookies.

Creative Ways to Present

Present your Pumpkin Pie Cookies on a rustic wooden board or a festive platter sprinkled with autumn leaves or cinnamon sticks to set the seasonal mood. For a fun twist, assemble them as mini cookie sandwiches by topping one cookie with whipped cream and placing another on top. This playful approach makes them perfect for parties or family gatherings.

Make Ahead and Storage

Storing Leftovers

To keep your Pumpkin Pie Cookies fresh, store them in an airtight container at room temperature for up to 3 days. The cookies maintain their soft texture well, and the filling stays creamy and delicious within that timeframe.

Freezing

If you want to enjoy these cookies later, freeze them in a single layer on a baking sheet before transferring to a sealed freezer-safe container or bag. They freeze beautifully for up to 2 months. Thaw them overnight in the refrigerator before serving for the best texture.

Reheating

Warm your Pumpkin Pie Cookies gently in a low oven (about 300 degrees Fahrenheit) for 5 to 8 minutes to bring back that freshly baked taste and soften the filling just right. Avoid microwaving, as it can make the cookie dough overly soft or the filling runny.

FAQs

Can I use canned pumpkin puree for the filling?

Yes! Canned pumpkin puree works perfectly and is a convenient choice. Just make sure not to use pumpkin pie filling, which contains added sugars and spices.

What if I don’t have pumpkin spice? Can I make my own?

You can easily mix your own blend using cinnamon, nutmeg, ginger, and cloves. Adjust the ratios to suit your taste, but a classic pumpkin spice usually has more cinnamon than the others.

Can I make these cookies gluten-free?

Absolutely! Substitute all-purpose flour with a 1-to-1 gluten-free baking flour blend. Keep an eye on dough consistency since gluten-free flours can absorb moisture differently.

Why is cream cheese used in the dough?

Cream cheese adds moisture and tenderness, giving the cookie a soft, rich texture that balances the spiced pumpkin filling beautifully.

Can I double the recipe to make a larger batch?

Definitely! This recipe scales well. Just be sure your mixing bowl and baking sheets are large enough to handle the extra dough and give yourself extra baking time.

Final Thoughts

There is something truly magical about the way the Pumpkin Pie Cookie captures all your favorite autumn flavors in a charming, bite-sized form. Whether you’re baking for a cozy night in or sharing with friends and family at a seasonal gathering, these cookies have a way of bringing warmth and smiles to any occasion. Trust me, once you try the Pumpkin Pie Cookie, it will become a beloved staple in your fall baking repertoire. Happy baking and enjoy every delicious bite!

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