Pumpkin Pie Cookie Recipe
If you adore the warm, cozy flavors of fall and love pumpkin desserts, you are going to fall head over heels for this Pumpkin Pie Cookie Recipe. These cookies capture the essence of pumpkin pie with a tender cream cheese and butter-rich dough, topped with a luscious pumpkin-spiced filling that melts in your mouth. Each bite is a perfect harmony of spice, sweetness, and that unmistakable pumpkin warmth, making it an irresistible treat for any pumpkin lover. Whether you’re baking for a holiday gathering or just because, this recipe will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
Getting all the ingredients together for this Pumpkin Pie Cookie Recipe is a breeze, and each one plays a crucial role. These carefully selected staples deliver the perfect balance of texture, flavor, and that beautiful autumnal color that screams pumpkin season.
- 2 ⅔ cups all-purpose flour (337g): The sturdy base that forms the soft, chewy cookie texture.
- 1 tablespoon pumpkin spice: A fragrant blend that gives these cookies their unmistakable fall flavor.
- ½ teaspoon salt: Enhances all the flavors and balances the sweetness beautifully.
- 3 oz cream cheese (room temperature, 86g): Adds a creamy tang and tender crumb to the dough.
- 12 tablespoons unsalted butter (room temperature, 6oz): Brings richness and moisture that make the cookies melt in your mouth.
- ½ cup granulated sugar (110g): Provides sweetness and a delicate crumb.
- ½ cup packed brown sugar (112g): Adds a deep, caramel-like sweetness and chewiness.
- 1 large egg yolk (room temperature): Binds the dough and adds richness.
- 1 teaspoon vanilla extract: Amplifies the warm flavors and rounds out the taste.
- ⅓ cup coarse sugar for rolling (78g): Creates a sparkly, sweet coating that adds crunch.
- 1 large egg (room temperature): Key for the smooth pumpkin filling.
- ¼ cup brown sugar (56g): Sweetens the luscious pumpkin filling just right.
- Pinch of table salt: Balances the filling’s sweetness and intensifies flavor.
- ½ teaspoon pumpkin spice: Infuses the filling with that signature fall warmth.
- ¼ cup whole milk (2oz): Adds creaminess and helps achieve perfect filling consistency.
- ½ cup pumpkin puree (122g): The star ingredient that keeps these cookies delightfully moist and flavorful.
- ¼ teaspoon vanilla extract: Brings depth to the filling’s flavor profile.
- Whipped cream for serving (optional): A dreamy finishing touch for extra decadence.
How to Make Pumpkin Pie Cookie Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F and line a cookie sheet with parchment paper. This simple first step ensures that your cookies bake evenly and won’t stick, which makes cleanup a snap and your cookies come out picture-perfect.
Step 2: Mix Dry Ingredients
Combine the all-purpose flour, pumpkin spice, and salt in a bowl. This mixture sets the foundation for that quintessential pumpkin pie flavor and ensures even distribution of the spices throughout the dough for a consistent taste in every bite.
Step 3: Cream Together Butter, Cream Cheese, and Sugars
In a large mixing bowl, beat the cream cheese, butter, granulated sugar, and brown sugar on medium-high speed until fluffy and smooth. This blending creates the rich, tender dough that makes these cookies so delectably soft and flavorful. Remember to scrape down the sides to get every bit of goodness in!
Step 4: Add Egg Yolk and Vanilla
Mix in the egg yolk and vanilla extract until fully incorporated. These ingredients boost the dough’s richness and deepen the overall flavor profile, making every cookie a treat to savor.
Step 5: Incorporate Dry Ingredients
Add the flour mixture to the wet mixture in three parts, folding gently in between. This gradual addition ensures a thick, well-mixed dough without overworking it, keeping your cookies wonderfully tender.
Step 6: Prepare the Filling
Combine the egg, brown sugar, pinch of salt, pumpkin spice, milk, pumpkin puree, and vanilla in a separate bowl. Whisk until fully blended and smooth. This filling is the heart of the Pumpkin Pie Cookie Recipe, packing all the luscious pumpkin goodness inside a cozy spiced shell.
Step 7: Shape and Fill the Cookies
Roll the dough into 2-tablespoon balls and coat each in coarse sugar for a sparkly crunch. Arrange them on the cookie sheet about two inches apart. Then, use a measuring spoon to gently press a well into each dough ball and fill it with a tablespoon of the pumpkin filling. This technique creates those iconic little nests of flavor that make these cookies unforgettable.
Step 8: Bake and Cool
Bake the cookies for 14 to 17 minutes, until the edges are lightly golden and the filling has set. Transfer them to a wire rack to cool completely before serving. Cooling is vital here—it allows the flavors to meld and the texture to set just right.
Step 9: Optional Toppings
If you want to elevate your cookies to dessert status, pipe or dollop whipped cream on top after they’ve cooled and sprinkle a touch more pumpkin spice or cinnamon. This finishing touch adds a creamy contrast and is always a crowd-pleaser.
How to Serve Pumpkin Pie Cookie Recipe
Garnishes
While these cookies shine on their own, topping them with a swirl of fresh whipped cream or a dusting of powdered sugar really highlights their pumpkin-spiced charm. A light sprinkle of extra pumpkin spice or cinnamon provides a fragrant finish that will make your home smell like autumn magic.
Side Dishes
Serve these pumpkin pie cookies alongside a cup of hot apple cider or a bold, creamy latte. The warm spices in the beverages complement the cookie’s flavors perfectly, making each bite feel like a cozy hug on a chilly day.
Creative Ways to Present
For a festive touch, arrange these cookies on a large rustic platter with fresh autumn leaves or cinnamon sticks for decoration. You can also stack them into cookie towers tied with twine for a charming gift or party centerpiece. These creative presentations make the Pumpkin Pie Cookie Recipe a stunning addition to any fall gathering.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to 3 days. This helps retain their soft texture and keeps that pumpkin filling moist and delicious for enjoying later.
Freezing
You can freeze these cookies either baked or unbaked. For baked cookies, place them in a single layer on a baking sheet, freeze briefly until firm, then transfer to a freezer-safe container or bag for up to 3 months. To freeze dough balls, prepare and fill them as directed, freeze on a sheet, then store together for future baking with minimal effort.
Reheating
To enjoy warm cookies, briefly microwave a cookie for 10-15 seconds or heat in a 300°F oven for about 5 minutes. This gentle reheating revives the soft texture and warms the pumpkin filling, as good as freshly baked.
FAQs
Can I make these cookies dairy-free?
Absolutely! Replace the butter and cream cheese with plant-based alternatives like vegan butter and vegan cream cheese to keep the rich texture while making the cookies dairy-free. Just keep in mind the flavors might slightly differ, but they’ll still be delicious.
What is the best pumpkin to use for this recipe?
Use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar. Pure pumpkin puree gives you full control over the flavors and texture of your filling, keeping the focus on that beautiful fresh pumpkin taste.
Can I use a different spice blend?
Definitely! Feel free to experiment with your favorite spice blends or amounts. While traditional pumpkin spice is best for that classic flavor, adding a pinch of nutmeg, cloves, or ginger can customize these cookies to your taste.
How do I prevent the cookies from spreading too much?
Make sure your butter and cream cheese are at room temperature but not overly soft. Chilling the dough briefly before rolling can also help keep the cookies from spreading too thin, maintaining their perfect shape for filling.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum to mimic the texture. Some adjustments may be needed for moisture, but these cookies adapt well to gluten-free baking.
Final Thoughts
There is something truly special about this Pumpkin Pie Cookie Recipe that makes it a fall favorite for good reasons. It’s a perfect blend of spice, creamy filling, and tender cookie dough that brings the best of pumpkin pie in a handheld form. So go ahead, indulge yourself and share the cozy magic with friends and family—after all, these cookies are made for moments worth savoring.
Print
Pumpkin Pie Cookie Recipe
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Pumpkin Pie Cookies combine the warm flavors of pumpkin pie with the delightful texture of a soft cookie. Rolled in coarse sugar and filled with a creamy pumpkin spiced filling, they are perfect for autumn celebrations or cozy dessert cravings.
Ingredients
Dry Ingredients
- 2 ⅔ cups all-purpose flour (337g)
- 1 tablespoon pumpkin spice
- ½ teaspoon salt
- ⅓ cup coarse sugar for rolling (78g)
Cookie Dough
- 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
Filling
- 1 large egg, room temperature
- ¼ cup packed 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
- Whipped cream for serving
Instructions
- Preheat and Prepare: Preheat your oven to 350℉ and line a cookie sheet with parchment paper to prevent sticking and make cleanup easy.
- Mix Dry Ingredients: Whisk together the all-purpose flour, pumpkin spice, and salt in a bowl; set this mixture aside for later incorporation.
- Make Cookie Dough Base: In a large mixing bowl, beat the cream cheese, room temperature butter, granulated sugar, and brown sugar on medium-high speed until the mixture is fluffy, about 3 minutes. Scrape down the sides of the bowl to ensure even mixing. Add the egg yolk and vanilla extract and blend until fully incorporated.
- Combine Flour and Dough: Add the flour mixture to the wet ingredients in three additions, mixing gently and scraping the bowl between additions. Fold the dough with a spatula to ensure no pockets of dry flour remain; the dough will be thick and slightly sticky.
- Prepare Pumpkin Filling: In a separate medium bowl, whisk together the filling ingredients: egg, brown sugar, salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract until smooth and well combined.
- Scoop and Roll Dough: Using a medium cookie scoop, form dough balls of about 2 tablespoons each (36g). Roll each ball in the coarse sugar to coat thoroughly, then place on the prepared cookie sheet spaced about 2 inches apart.
- Create Wells and Fill Cookies: Press down the center of each dough ball using a 1 tablespoon measuring spoon to make a small well. Fill each well with approximately 1 tablespoon of the pumpkin filling prepared earlier.
- Bake Cookies: Bake the cookies 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 oven and transfer to a wire rack to cool completely.
- Repeat Baking Process: Repeat the scooping, rolling, filling, and baking process with the remaining dough, ensuring the cookie sheet has cooled before placing new dough balls on it to maintain cookie shape and texture.
- Serve with Whipped Cream: When cookies are cooled and ready to serve, optionally pipe or dollop whipped cream on top of each cookie. Sprinkle with extra pumpkin pie spice or cinnamon for added flavor and enjoy!
Notes
- For best results, ensure all dairy ingredients are at room temperature before mixing to create a smooth dough.
- Coarse sugar coating adds a lovely crunch and sparkle to the cookies but can be substituted with granulated sugar if unavailable.
- Store baked cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- These cookies can be made ahead and frozen unbaked; just add a couple of minutes to the bake time when ready to cook.
- To make the recipe dairy-free, substitute cream cheese and butter with plant-based alternatives and use a non-dairy milk for the filling.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pumpkin pie cookies, pumpkin cookies, fall desserts, pumpkin spice cookies, creamy pumpkin filling
