Introduction

These Pumpkin Pie Cookies capture all the comforting flavors of pumpkin pie in a soft, tender cookie. Perfect for fall gatherings or a cozy treat, they feature a spiced pumpkin filling nestled in a buttery dough. Serve them with whipped cream for an extra special touch.

The image shows many round cookies placed closely on a white marbled surface. Each cookie has a soft brown base that looks slightly crumbly, topped with a thick layer of swirled white cream in the center. The creamy swirl has a smooth, fluffy texture with gentle peaks, and some cookies have a small dusting of light orange powder on top of the cream. The cookies form a neat pattern, filling the scene with warm and inviting colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 2/3 cups all-purpose flour (337g)
1 tablespoon pumpkin spice
1/2 teaspoon salt
3 oz cream cheese, room temperature (86g)
12 tablespoons unsalted butter, room temperature (6oz)
1/2 cup granulated sugar (110g)
1/2 cup brown sugar, packed (112g)
1 large egg yolk, room temperature
1 teaspoon vanilla extract
1/3 cup coarse sugar for rolling (78g)
1 large egg, room temperature (for filling)
1/4 cup brown sugar (56g)
Pinch of salt
1/2 teaspoon pumpkin spice
1/4 cup whole milk (2oz)
1/2 cup pumpkin puree (122g)
1/4 teaspoon vanilla extract
Whipped cream for serving (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
Step 2: In a bowl, whisk together the flour, pumpkin spice, and salt; set this dry mixture aside.
Step 3: In a large bowl, beat the cream cheese, butter, granulated sugar, and brown sugar until fluffy, about 3 minutes. Scrape down the sides and mix again to ensure even texture.
Step 4: Add the egg yolk and vanilla extract to the butter mixture and mix until fully incorporated.
Step 5: Gradually add the flour mixture in three additions, gently folding in each time until no dry spots remain. The dough will be thick.
Step 6: Prepare the filling by combining the egg, brown sugar, salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract in a medium bowl. Whisk until smooth and well blended.
Step 7: Roll the dough into balls about 2 tablespoons each. Roll each ball in the coarse sugar and place them 2 inches apart on the prepared cookie sheet.
Step 8: Using a 1-tablespoon measuring spoon, press a well into the center of each dough ball to create a small indentation. Fill each well with 1 tablespoon of the pumpkin filling.
Step 9: Bake the cookies for 14 to 17 minutes, or until they are set and the bottoms turn light golden brown. Remove the cookies from the oven and transfer them to a wire rack to cool completely.
Step 10: If desired, pipe or dollop whipped cream on top of the cooled cookies before serving for a festive finish.

Tips & Variations

To enhance flavor, use fresh pumpkin pie spice or adjust to your taste with added cinnamon or nutmeg.
For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
Chilling the dough briefly before rolling can help the cookies hold their shape better.
These cookies can be decorated with a sprinkle of cinnamon sugar or a drizzle of white chocolate for added appeal.

Storage

Store the pumpkin pie cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. Reheat refrigerated or frozen cookies gently in a warm oven for a few minutes to soften the filling.

How to Serve

The image shows several round cookies placed close together on a white marbled surface. Each cookie has a light golden-brown base with a slightly rough texture. On top of the center of each cookie is a swirl of white cream, some with a smoother shape and others with a more peaked, whipped pattern. The cream looks soft and fluffy. The cookies are evenly spaced, and the lighting highlights their textures and creamy swirls clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly for this recipe and provides consistent flavor and texture.

How do I prevent the cookie filling from leaking during baking?

Creating a well in each dough ball and filling it carefully helps contain the filling. Avoid overfilling and ensure the dough well is deep enough to hold the pumpkin mixture.