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Pumpkin Pie Cookie Recipe

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4.3 from 14 reviews

These Pumpkin Pie Cookies offer the perfect fall treat, combining a soft cream cheese and pumpkin spiced dough with a creamy pumpkin filling. Rolled in coarse sugar for a delightful crunch, these cookies are baked until golden and finished with an optional dollop of whipped cream for extra indulgence. An ideal seasonal dessert that blends classic pumpkin pie flavors into a fun, handheld cookie form.

Ingredients

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 Oven: Preheat your oven to 350℉ (175℃). Line a cookie sheet with parchment paper to prevent sticking and set it aside.
  2. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin spice, and salt. Set this mixture aside for later use.
  3. Make Cookie Dough Base: In a large mixing bowl, combine the room temperature cream cheese, unsalted butter, granulated sugar, and brown sugar. Beat 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, and blend until fully incorporated.
  4. Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients in three additions, mixing between each addition. Use a spatula to fold gently and ensure there are no pockets of dry flour. The dough will become quite thick at this stage.
  5. Prepare Pumpkin Filling: In a separate medium bowl, whisk together the egg, brown sugar, a pinch of salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract until smooth and well combined. Set aside.
  6. Shape and Coat Cookies: Using a medium cookie scoop or tablespoon measure, roll the cookie dough into 2 tablespoon-sized balls (about 36g each). Roll each dough ball in the coarse sugar to coat evenly. Arrange the coated dough balls on the prepared cookie sheet about 2 inches apart to allow room for spreading.
  7. Create Wells for Filling: Using a 1 tablespoon measuring spoon, gently press down on the center of each dough ball to create a well or indentation for the filling.
  8. Fill Cookies: Spoon approximately 1 tablespoon of the prepared pumpkin filling into each well carefully, filling every cookie.
  9. Bake: Place the cookie sheet in the preheated oven and bake for 14 to 17 minutes, or until the cookies are set and the bottoms are light golden brown. Keep an eye on them to prevent over-baking.
  10. Cool: Transfer the baked cookies to a wire rack and let cool completely to firm up the filling and dough.
  11. Repeat: If you have remaining dough, allow the cookie sheet to cool before repeating the shaping, filling, and baking steps.
  12. Serve: Before serving, optionally pipe or dollop whipped cream on top of each cookie. For added flavor, sprinkle with a little extra pumpkin pie spice or cinnamon. Enjoy your festive pumpkin pie cookies!

Notes

  • Ensure all dairy ingredients (cream cheese, butter, egg yolk, milk) are at room temperature for optimal mixing and texture.
  • If you do not have coarse sugar, you can substitute with sanding sugar or granulated sugar for rolling the dough balls.
  • The cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a dairy-free version, use dairy-free cream cheese, butter, and milk substitutes, but expect slight texture differences.
  • Use fresh pumpkin puree made from cooked pumpkin or canned pumpkin puree labeled 100% pumpkin for best results.

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