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Pumpkin Pie Cookie Recipe

Pumpkin Pie Cookie Recipe
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★★★★★

4.9 from 24 reviews

These Pumpkin Pie Cookies combine the comforting flavors of pumpkin pie with a soft, buttery cookie base. Featuring a cream cheese-studded cookie dough rolled in coarse sugar and filled with a spiced pumpkin custard, these cookies are a perfect fall treat that capture the essence of the holiday season in every bite.

Ingredients

Scale

For the 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 brown sugar, packed (112g)
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup coarse sugar for rolling (78g)

For the Pumpkin Filling:

  • 1 large egg, room temperature
  • ¼ cup 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
  • Whipped cream for serving (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350℉ (175℃). Line a cookie sheet with parchment paper to prevent sticking and set aside.
  2. Prepare the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, pumpkin spice, and salt to evenly combine the dry ingredients. In a large mixing bowl, beat the cream cheese, unsalted butter, granulated sugar, and brown sugar on medium-high speed until the mixture is light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the egg yolk and vanilla extract, blending until incorporated. Gradually add the flour mixture in three additions, folding with a spatula after each addition until no dry flour pockets remain. The dough will be thick.
  3. Prepare the Pumpkin Filling: In a separate medium bowl, whisk together the egg, brown sugar, salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract until fully blended. Set aside for later use.
  4. Shape and Roll the Cookies: Using a medium cookie scoop or spoon, portion out the dough into 2-tablespoon balls (approximately 36g each). Roll each dough ball in the coarse sugar until fully coated, then place them onto the prepared cookie sheet about 2 inches apart to allow for spreading.
  5. Create Wells in Dough Balls: Using a 1-tablespoon measuring spoon, gently press down on the center of each dough ball to create a well to hold the pumpkin filling, being careful not to press all the way through.
  6. Fill the Cookies: Spoon about 1 tablespoon of the prepared pumpkin filling into each well, evenly distributing the filling among all cookies.
  7. Bake the Cookies: Bake in the preheated oven for 14 to 17 minutes, until the cookies are set around the edges and the bottom turns a light golden brown. Remove from the oven and transfer the cookies to a wire rack to cool completely.
  8. Repeat Baking: If you have remaining dough, allow the cookie sheet to cool before repeating the baking process to ensure even baking.
  9. Serve: When ready to serve, optionally pipe or dollop whipped cream on top of each cookie. Sprinkle with additional pumpkin pie spice or cinnamon if desired. Enjoy your festive pumpkin pie cookies!

Notes

  • Make sure all dairy ingredients are at room temperature for best results.
  • Coarse sugar gives the cookies a lovely crunch; do not substitute with fine sugar.
  • Allow the cookie sheet to cool between batches to prevent spreading.
  • Store cookies in an airtight container at room temperature for up to 3 days.
  • For a dairy-free version, substitute cream cheese and butter with non-dairy alternatives and use a plant-based milk.
  • Use fresh pumpkin puree rather than canned for the best flavor if possible.
  • Whipped cream topping is optional but adds a nice creamy contrast to the pumpkin filling.

Nutrition

Keywords: Pumpkin Pie Cookies, Pumpkin Spice Cookies, Fall Cookies, Holiday Cookies, Pumpkin Dessert

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