Pumpkin Pie Cookie Recipe

If you have ever dreamed of capturing the comforting, warm flavors of pumpkin pie in a handheld, soft, and slightly chewy treat, then this Pumpkin Pie Cookie Recipe is absolutely for you. These cookies bring together the perfect blend of aromatic pumpkin spice, creamy pumpkin filling, and a golden sugar-crusted exterior that melts in your mouth. Whether you’re looking to brighten up a holiday gathering, cozy up on a chilly evening, or simply treat yourself to a homemade delight, this recipe is a guaranteed crowd-pleaser that’s easy to make and impossible to resist.

Ingredients You’ll Need

Getting started with the Pumpkin Pie Cookie Recipe is a breeze because the ingredients are straightforward and essential for delivering that rich, festive flavor and delightful texture. Each component plays a special role, from the creamy tang of cream cheese to the warmth of pumpkin spice and the subtle sweetness of brown sugar.

• All-purpose flour (2 ⅔ cups): The sturdy base that gives your cookies structure and the perfect tender crumb.
• Pumpkin spice (1 tablespoon): Blends cinnamon, nutmeg, and cloves to create that signature autumn aroma.
• Salt (½ teaspoon): Balances the sweetness and enhances the flavors of the spices.
• Cream cheese (3 oz, room temperature): Adds moistness and a subtle tang for richness.
• Unsalted butter (12 tablespoons, room temperature): Your secret to soft, buttery cookies that melt in your mouth.
• Granulated sugar (½ cup): Provides sweetness and helps create a slight crispness on the edges.
• Brown sugar (½ cup packed): Offers moisture and depth with its molasses notes.
• Large egg yolk (1, room temperature): Adds richness and binds the dough beautifully.
• Vanilla extract (1 teaspoon): Enhances the warmth and complexity of flavors.
• Coarse sugar (⅓ cup): Perfect for rolling the dough balls to give a sparkling, crunchy finish.
• Large egg (1, room temperature): Used in the pumpkin filling for smoothness and binding.
• Brown sugar (¼ cup): Sweetens the pumpkin filling with a hint of caramel flavor.
• Table salt (pinch): Just enough to balance sweetness in the filling.
• Pumpkin spice (½ teaspoon): Sprinkles autumn warmth into the filling.
• Whole milk (¼ cup): Creates a creamy consistency in the pumpkin filling.
• Pumpkin puree (½ cup): The heart of this cookie, bringing moist, rich pumpkin goodness.
• Vanilla extract (¼ teaspoon): Adds a gentle sweetness to the filling’s flavor profile.
• Whipped cream (optional): A luscious topping to elevate each cookie when served.

How to Make Pumpkin Pie Cookie Recipe

Step 1: Preheat and Prepare Your Workspace

Start by setting your oven to 350°F and lining a cookie sheet with parchment paper. This step may seem simple but is crucial for ensuring your cookies bake evenly without sticking and crisping beautifully on the bottom.

Step 2: Mix the Dry Ingredients

In a bowl, whisk together all-purpose flour, pumpkin spice, and salt. This dry mix is what gives your cookies that warm, cozy fall flavor and a delicate texture. Setting it aside allows you to focus on assembling the wet ingredients next.

Step 3: Create the Cookie Dough Base

Using a large mixing bowl, beat the room temperature cream cheese, unsalted butter, granulated sugar, and brown sugar on medium-high speed until the mixture becomes fluffy and light—about three minutes. This fluffy base is what makes the cookies tender and rich. Keep your bowl scraped down to blend everything evenly.

Step 4: Add Egg Yolk and Vanilla

Once your creamed mixture is fluffy, add the single egg yolk and vanilla extract. Blend gently until everything is perfectly combined, giving your dough depth of flavor and moisture without becoming too runny.

Step 5: Incorporate the Dry Ingredients

Add your flour mixture in three parts to the wet mixture, folding and scraping the bowl after each addition. The dough will be thick but soft to the touch, creating the ideal consistency for rolling into cookie balls.

Step 6: Prepare the Pumpkin Filling

In a separate bowl, whisk together the remaining ingredients for the pumpkin filling—egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree, and vanilla extract—until smooth and creamy. This filling is the magical surprise inside each cookie, bursting with pumpkin flavor.

Step 7: Shape and Sugar-Coat Your Cookies

Roll the dough into 2-tablespoon-sized balls using a cookie scoop, then roll each one in coarse sugar, which will give your cookies a beautiful, glistening, slightly crunchy coating once baked. Space them about two inches apart on your prepared cookie sheet for perfect expansion.

Step 8: Create Wells and Fill

Using a tablespoon measuring spoon, gently press down into the center of each dough ball to make a small well—just enough to hold the pumpkin filling. Fill each well with a tablespoon of the prepared pumpkin mixture. This step transforms these cookies into mini pumpkin pies, deliciously handheld.

Step 9: Bake to Perfection

Bake your cookies for 14 to 17 minutes, or until they are set and the bottoms have achieved a light golden brown hue. Once done, transfer them carefully to a wire rack to cool completely. This ensures they firm up nicely without becoming soggy.

Step 10: Repeat and Finish

If you have remaining dough, cool your cookie sheet before adding more dough balls to prevent spreading. Repeat the shaping, filling, and baking process until all your dough is transformed into these fall-flavored wonders.

How to Serve Pumpkin Pie Cookie Recipe

Garnishes

To really make these cookies pop, pipe or dollop a generous swirl of whipped cream on top just before serving. A light sprinkle of pumpkin pie spice or cinnamon over the whipped cream adds a visually appealing touch and an extra layer of seasonal aroma.

Side Dishes

This Pumpkin Pie Cookie Recipe pairs beautifully with a cup of hot coffee, chai tea, or creamy hot chocolate. The warm spices in the cookies complement cozy drinks perfectly, making these a fantastic treat for holiday afternoons or dessert at any fall gathering.

Creative Ways to Present

Try arranging your pumpkin pie cookies on a rustic wooden board or a festive platter, garnished with small cinnamon sticks or fresh autumn leaves. For a party, present them alongside a pumpkin spice latte bar or a bowl of lightly toasted pecans for your guests to nibble alongside the cookies.

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature for up to three days. Keeping them sealed in a cool spot will ensure they stay soft and flavorful without drying out.

Freezing

You can freeze these cookies for longer storage by placing them in a single layer on a baking sheet first, freezing until solid, then transferring to a freezer-safe container or bag. This method protects their shape and texture, keeping them fresh for up to two months.

Reheating

When ready to enjoy your frozen cookies, thaw them at room temperature, then warm briefly in the oven at 300°F for 5 to 7 minutes to revive their tender crumb and fresh-from-the-oven feel. Avoid microwaving as it can make them soggy.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works wonderfully and maintains a smooth, consistent texture that’s ideal for the pumpkin filling in this Pumpkin Pie Cookie Recipe. Just be sure to use pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.

Can I substitute cream cheese with something else?

Cream cheese adds a subtle tang and richness that helps keep these cookies moist and tender. While you could try substituting with mascarpone or a mix of butter and sour cream, the flavor and texture may vary slightly. For best results, stick with cream cheese.

How spicy will these cookies be?

The pumpkin spice used here is balanced to provide warmth without overpowering heat, making the cookies pleasantly spiced and approachable for all palates, including kids and those new to pumpkin flavors.

Are these cookies gluten-free?

This specific recipe uses all-purpose flour, which contains gluten. However, you can experiment with a gluten-free baking mix that’s suitable for cookies, though slight texture differences may occur.

Can I make these cookies vegan?

To make a vegan version, you would need to swap the butter, cream cheese, and egg with plant-based alternatives like vegan butter, vegan cream cheese, and flax or chia egg substitutes. The pumpkin pie spice and pumpkin puree are naturally vegan, so the core flavors remain intact.

Final Thoughts

If you’re looking to capture everything you love about autumn in a delicious, approachable treat, don’t hesitate to try this Pumpkin Pie Cookie Recipe. It’s a wonderful way to bring family and friends together over a warm, fragrant dessert that’s as joyous to make as it is to eat. Once you bake your first batch, these cookies might just become your new seasonal favorite.

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