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Pumpkin Pie Cookie Recipe

Pumpkin Pie Cookie Recipe
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★★★★★

5.1 from 14 reviews

These Pumpkin Pie Cookies combine the rich, buttery texture of a cream cheese sugar cookie with a creamy pumpkin pie filling center, bringing the best of both desserts in one bite. Rolled in coarse sugar for a delightful crunch, then filled and baked, these cookies offer a perfect fall treat that’s festive, flavorful, and fun to make.

Ingredients

Scale

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)

Pumpkin Filling

  • 1 large egg, room temperature
  • ¼ cup brown sugar (56g)
  • pinch table salt
  • ½ teaspoon pumpkin spice
  • ¼ cup whole milk (2oz)
  • ½ cup pumpkin puree (122g)
  • ¼ teaspoon vanilla extract

For Serving (Optional)

  • Whipped cream

Instructions

  1. Preheat Oven and Prepare Pan: Start by heating your oven to 350℉ (175℃). Line a cookie sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix Dry Ingredients for Dough: In a bowl, whisk together the all-purpose flour, pumpkin spice, and salt. This dry mixture will season the cookie dough evenly.
  3. Cream Butter, Cream Cheese, and Sugars: In a large mixing bowl, beat the cream cheese, unsalted butter, granulated sugar, and brown sugar on medium-high speed. Continue for about 3 minutes until the mixture becomes light, creamy, and fluffy. Scrape the sides and bottom of the bowl to incorporate all ingredients fully.
  4. Add Egg Yolk and Vanilla: Blend in the egg yolk and vanilla extract until combined, ensuring a smooth batter.
  5. Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients in three batches. After each addition, scrape the bowl’s sides as needed and gently fold with a spatula to prevent dry pockets. The dough will be thick and slightly sticky.
  6. Prepare the Pumpkin Filling: In a medium bowl, whisk together the egg, brown sugar, salt pinch, pumpkin spice, whole milk, pumpkin puree, and vanilla extract until smooth and well blended. Set aside.
  7. Shape and Coat Dough Balls: Using a medium cookie scoop, portion the dough into 2 tablespoon (36g) balls. Roll each ball in coarse sugar to coat thoroughly, creating a crunchy exterior.
  8. Arrange and Create Wells in Dough: Place the sugar-coated dough balls on the prepared cookie sheet spacing them about 2 inches apart. Press down gently with a 1-tablespoon measuring spoon on each ball’s center to create a well for the filling.
  9. Fill the Cookies: Spoon 1 tablespoon of the prepared pumpkin filling into each well in the dough balls carefully, avoiding overflow.
  10. Bake the Cookies: Place the cookie sheet in the oven and bake for 14 to 17 minutes. Look for cookies that are set with lightly golden brown bottoms to ensure they are fully baked.
  11. Cool and Repeat: Transfer the cookies to a wire rack to cool completely. If you have more dough, let the cookie sheet cool before repeating the process with the remaining dough to prevent spreading.
  12. Serve: When ready to eat, optionally add a dollop or pipe whipped cream on top of each cookie. Sprinkle with a bit more pumpkin pie spice or cinnamon for an extra touch of flavor and festivity. Enjoy these seasonal delights fresh.

Notes

  • Make sure the cream cheese, butter, eggs, and milk are at room temperature before mixing for smooth dough and filling.
  • Rolling the dough balls in coarse sugar adds a delightful crunch and sweetness on the outside.
  • The cookies are best served the same day but can be stored in an airtight container for up to 2 days.
  • To make this recipe dairy-free or vegan, substitute cream cheese and butter with plant-based alternatives and use a flax egg in place of the egg.
  • For a spicier filling, add a pinch of ground cloves or ginger along with pumpkin spice.
  • Allow the cookie sheet to cool between batches to prevent dough from melting or spreading too much.

Nutrition

Keywords: pumpkin pie cookie, pumpkin spice cookie, fall cookies, cream cheese cookie, pumpkin dessert

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