Name: Pumpkin Pie Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
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 table salt; ½ teaspoon pumpkin spice; ¼ cup whole milk (2oz); ½ cup pumpkin puree (122g); ¼ teaspoon vanilla extract; Whipped cream for serving; Additional pumpkin pie spice or cinnamon for garnish

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)

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

Whipped cream for serving (optional)

Instructions

Step 1: Preheat the oven to 350℉ and line a cookie sheet with parchment paper. Set aside.

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

Step 3: In a large mixing bowl, beat the cream cheese, butter, granulated sugar, and brown sugar on medium-high until fluffy, about 3 minutes. Scrape down the sides and blend again for even texture.

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

Step 5: Gradually add the flour mixture in three parts, folding gently with a spatula between additions to avoid dry pockets. The dough will be thick.

Step 6: Prepare the pumpkin filling by whisking the large egg, brown sugar, pinch of salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract together in a medium bowl. Set aside.

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

Step 8: Press down on each dough ball with a tablespoon measuring spoon to create a well in the center. Fill each well with 1 tablespoon of the pumpkin filling.

Step 9: Bake the cookies for 14 to 17 minutes, or until the cookies are set and golden brown on the bottom. Transfer to a wire rack to cool completely.

Step 10: Repeat the rolling, filling, and baking process with any remaining dough, ensuring the cookie sheet is cool before adding new dough balls.

Step 11: Once completely cooled, optionally pipe or dollop whipped cream on top of each cookie. Sprinkle with extra pumpkin pie spice or cinnamon if desired, then serve and enjoy.

Tips & Variations

For a spicier kick, increase the pumpkin spice in the dough or sprinkle additional spice on top before baking.

Make sure all refrigerated ingredients are at room temperature for smoother mixing and better texture.

Use canned pumpkin puree labeled “100% pumpkin” for best flavor and consistency.

Serve these cookies slightly warm with whipped cream for an extra indulgent treat.

To make them dairy-free, substitute butter with a plant-based alternative and use vegan cream cheese and milk.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day ahead and refrigerate it in an airtight container. Let it sit at room temperature for about 15 minutes before scooping and rolling to make shaping easier.

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

It’s best to use plain pumpkin puree since pumpkin pie filling contains added sugar and spices that may alter the flavor and texture of the filling in the cookies.