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
Scale
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
