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Pumpkin Pie Cookie Recipe

Pumpkin Pie Cookie Recipe
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★★★★★

5 from 14 reviews

These Pumpkin Pie Cookies bring together the warm, comforting flavors of pumpkin pie in a soft, sugar-coated cookie form. With a tender cream cheese and butter-based dough rolled in coarse sugar and filled with a spiced pumpkin filling, these cookies are perfect for fall gatherings or holiday treats. Topped with optional whipped cream, they offer a delightful fall-inspired dessert that’s both festive and delicious.

Ingredients

Scale

Cookie Dough Ingredients

  • 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)

Filling Ingredients

  • 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

Optional Topping

  • Whipped cream for serving

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and set aside to prepare for baking.
  2. Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin spice, and salt. Set this mixture aside.
  3. Make the cookie dough base: In a large mixing bowl, use a mixer to beat the room temperature cream cheese, unsalted butter, granulated sugar, and brown sugar on medium-high speed until the mixture becomes fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl, then blend again to ensure even mixing.
  4. Add wet ingredients to dough: Add the large egg yolk and 1 teaspoon vanilla extract to the creamed mixture and blend until fully incorporated.
  5. Combine dough with dry ingredients: Add the flour mixture to the wet ingredients in three additions. After each addition, scrape down the bowl sides and fold the flour in a few times using a spatula until no dry pockets remain. The dough will be thick and easy to handle.
  6. Prepare the pumpkin filling: In a separate medium bowl, whisk together the large egg, brown sugar, pinch of salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract until thoroughly blended. Set aside.
  7. Form and roll cookie dough balls: Using a medium cookie scoop, roll the dough into balls weighing approximately 2 tablespoons or 36 grams each. Roll each dough ball in the coarse sugar to coat evenly, then place them about 2 inches apart on the prepared cookie sheet.
  8. Create wells and fill: Using a 1 tablespoon measuring spoon, gently press down on the center of each dough ball to create a well. Fill each well with 1 tablespoon of the prepared pumpkin filling.
  9. Bake the cookies: Bake the cookies in the preheated oven for 14 to 17 minutes, or until the cookies are set and the bottoms turn light golden brown.
  10. Cool the cookies: Transfer the baked cookies to a wire rack and allow them to cool completely before handling.
  11. Repeat baking process: If there is remaining dough, allow the cookie sheet to cool fully before repeating the rolling, filling, and baking steps.
  12. Serve: When ready to serve, optional dollop or pipe whipped cream on top of each cookie. Optionally, sprinkle with additional pumpkin pie spice or cinnamon for extra flavor and enjoy.

Notes

  • Room temperature ingredients help achieve a smooth, creamy dough and filling.
  • Use fresh pumpkin puree for best flavor, avoid pumpkin pie filling which contains extra spices and sweeteners.
  • Coarse sugar coating adds a pleasant crunch and sparkle to the cookies.
  • 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, substitute cream cheese and butter with vegan alternatives.
  • The cookies freeze well before baking; freeze dough balls coated in sugar on a tray, then transfer to a bag and bake directly from frozen with an additional 1-2 minutes of baking time.

Nutrition

Keywords: Pumpkin Pie Cookies, Fall Cookies, Pumpkin Spice Cookies, Holiday Dessert, Pumpkin Filling Cookies

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