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Pumpkin Pie Cookies Recipe

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★★★★★

4.9 from 102 reviews

These Pumpkin Pie Cookies combine the warm spices of pumpkin pie with a soft, buttery cookie base and a creamy pumpkin filling. Rolled in coarse sugar for a delightful crunch, these cookies offer the perfect autumn treat with a tender texture and rich flavor, enhanced optionally with a dollop of whipped cream.

Ingredients

Scale

Dry Ingredients

  • 2 2/3 cups all-purpose flour (337g)
  • 1 tablespoon pumpkin spice
  • 1/2 teaspoon salt

Cookie Dough

  • 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)

Filling

  • 1 large egg, room temperature
  • 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

Optional

  • Whipped cream for serving

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, pumpkin spice, and salt. Set this mixture aside for later use.
  3. Cream Butter Mixture: In a large mixing bowl, beat the cream cheese, unsalted butter, granulated sugar, and brown sugar until fluffy, about 3 minutes. Scrape down the sides and mix again to ensure even blending.
  4. Add Wet Ingredients to Dough: Add the egg yolk and vanilla extract to the creamed mixture and mix until fully incorporated.
  5. Combine Dry and Wet: Gradually add the flour mixture to the wet ingredients in three additions. Fold gently after each addition to avoid overmixing; the dough will be thick at this stage.
  6. Prepare Filling: In a separate medium bowl, whisk together the egg, brown sugar, salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract until the mixture is smooth and evenly blended.
  7. Shape Dough: Roll the cookie dough into 2-tablespoon-sized balls. Then roll each ball in the coarse sugar to coat and place them about 2 inches apart on the prepared cookie sheet.
  8. Create Wells and Fill: Using a 1-tablespoon measuring spoon, press a well into the center of each dough ball. Fill each well with 1 tablespoon of the pumpkin filling.
  9. Bake Cookies: Bake the cookies for 14 to 17 minutes until they are set and the bottoms turn a light golden brown. After baking, transfer the cookies to a wire rack to cool completely.
  10. Serve: Optionally, pipe or dollop whipped cream on top of each cookie before serving for an extra creamy finish.

Notes

  • Ensure all dairy and egg ingredients are at room temperature to achieve the best dough consistency.
  • Do not overmix the dough once the flour is added to keep the cookies tender.
  • Keep cookies spaced apart on the baking sheet to prevent spreading into each other.
  • Coarse sugar coating adds a nice texture contrast; substitute with sanding sugar if unavailable.
  • Whipped cream is optional but adds a lovely creaminess that complements the pumpkin spice flavor.

Keywords: Pumpkin Pie Cookies, autumn cookies, pumpkin spice cookies, pumpkin puree cookies, fall desserts, holiday cookies

Find it online: https://todayfoodrecipe.com/pumpkin-pie-cookies-recipe/