Description
These Pumpkin Pie Cookies combine a soft, flaky cookie base with a rich and creamy pumpkin pie filling, perfect for celebrating fall flavors in a delightful bite-sized treat. Rolled in coarse sugar for a sweet crunch, these cookies are topped with an optional whipped cream dollop for an indulgent finish.
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)
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
Topping (Optional)
- Whipped cream for serving
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a cookie sheet with parchment paper to prevent sticking and set aside.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, pumpkin spice, and salt. This will be incorporated later into the dough.
- Make Cookie Dough Base: In a large mixing bowl, combine the room temperature cream cheese, unsalted butter, granulated sugar, and brown sugar. Beat on medium-high speed until the mixture becomes fluffy and smooth, about 3 minutes. Scrape down the bowl sides to ensure even mixing. Add the egg yolk and vanilla extract, then blend until fully incorporated.
- Add Dry Ingredients: Gradually add the flour mixture in three parts into the wet ingredients, folding gently with a spatula after each addition to combine without overmixing. The dough will be dense and thick.
- Prepare Filling: In a medium bowl, whisk together the egg, brown sugar, pinch of salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract until smooth and well combined. Set aside.
- Form Cookie Dough Balls: Using a medium cookie scoop or tablespoon measure, portion the dough into 2 tablespoon-sized balls (around 36g each). Roll each ball in the coarse sugar to coat evenly, then place them on the prepared cookie sheet about 2 inches apart.
- Create Wells and Fill: Press down gently on each dough ball using a 1 tablespoon measuring spoon to create a shallow well in the center. Fill each well with approximately 1 tablespoon of the prepared pumpkin filling.
- Bake the Cookies: Bake in the preheated oven for 14 to 17 minutes or until the cookies are set and the bottoms turn a light golden brown. Remove from the oven and transfer cookies to a wire rack to cool completely.
- Repeat Batch: Allow the cookie sheet to cool before adding another batch of dough balls, repeating the rolling, filling, and baking process until all dough is used.
- Serve: When cookies have cooled, dollop or pipe whipped cream on top if desired. Optionally, sprinkle with additional pumpkin pie spice or cinnamon to enhance the flavor before serving.
Notes
- Ensure all dairy ingredients (cream cheese, butter, egg yolk, egg, milk) are at room temperature for smooth mixing and proper texture.
- Do not overmix the flour into the dough to avoid tough cookies.
- Coarse sugar coating provides a slight crunchy texture and a decorative touch.
- Cookies are best served the same day but can be stored in an airtight container for up to 3 days.
- For a dairy-free option, substitute cream cheese and butter with plant-based alternatives and use a non-dairy milk.
- Adding whipped cream topping is optional but adds a lovely creamy contrast to the spiced pumpkin filling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin pie cookies, pumpkin dessert, fall cookies, creamy pumpkin filling, spiced cookies, autumn treat
