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 packed brown sugar (112g)

1 large egg yolk, room temperature

1 teaspoon vanilla extract

⅓ cup coarse sugar for rolling (78g)

1 large egg, room temperature

¼ cup brown sugar (56g)

Pinch of table salt

½ teaspoon pumpkin spice

¼ cup whole milk (2oz)

½ cup pumpkin puree (122g)

¼ teaspoon vanilla extract

Whipped cream for serving (optional)

Instructions

Step 1: Preheat your oven to 350℉. Line a cookie sheet with parchment paper and set it aside.

Step 2: In a medium bowl, whisk together the flour, pumpkin spice, and salt. Set this dry mixture aside.

Step 3: In a large mixing bowl, beat the cream cheese, butter, granulated sugar, and brown sugar on medium-high speed until fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl, then beat again.

Step 4: Add the egg yolk and vanilla extract to the butter mixture and blend until fully incorporated.

Step 5: Gradually add the flour mixture in three parts, folding gently with a spatula between additions to combine without overmixing. The dough will be thick.

Step 6: In a separate medium bowl, whisk together the large egg, brown sugar, pinch of salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract to prepare the filling. Set aside.

Step 7: Using a medium cookie scoop or spoon, roll the dough into 2 tablespoon-sized balls (about 36g each). Roll each ball in the coarse sugar to coat and place on the prepared cookie sheet, spacing them about 2 inches apart.

Step 8: Press down the center of each dough ball with a tablespoon measure or your thumb to create a well for the filling.

Step 9: Spoon about 1 tablespoon of the pumpkin filling into each well.

Step 10: Bake the cookies for 14 to 17 minutes, or until the cookies are set and the bottoms turn a light golden brown.

Step 11: Transfer the cookies to a wire rack and let them cool completely.

Step 12: Repeat with any remaining dough, making sure the cookie sheet is cool before adding more dough balls.

Step 13: When serving, optionally top each cookie with whipped cream and a sprinkle of pumpkin pie spice or cinnamon for extra flavor.

Tips & Variations

For a richer filling, add a pinch of cinnamon or nutmeg to the pumpkin mixture.

Use chilled dough if you find it too soft to handle; this can prevent spreading during baking.

Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.

Try topping cookies with chopped toasted pecans or walnuts along with whipped cream for added texture.

To make these cookies vegan, substitute the butter and cream cheese with plant-based alternatives and use a flax egg instead of the egg yolk and whole egg.

Storage

Store the 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 gently in the microwave for 10-15 seconds to soften the filling before serving. Top with fresh whipped cream after reheating if desired.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

Canned pumpkin pie filling is sweetened and spiced, so it’s best to use plain pumpkin puree to control the sweetness and spice level of the filling.

What is the best way to prevent cookies from spreading too much?

Make sure your butter and cream cheese are softened but not melted. You can also chill the dough briefly before rolling and baking to help the cookies maintain their shape.