Description
These Pumpkin Pie Cookies combine the cozy flavors of pumpkin pie with the soft, buttery delight of a cookie. Featuring a cream cheese and butter-rich dough rolled in coarse sugar for a sweet-crisp exterior, each cookie is filled with a spiced pumpkin custard-like filling, baked to golden perfection. Perfect for fall gatherings or a comforting treat any time pumpkin cravings strike.
Ingredients
Scale
Dry Ingredients
- 2 ⅔ cups all-purpose flour (337g)
- 1 tablespoon pumpkin spice
- ½ teaspoon salt
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
- 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
Optional Topping
- Whipped cream for serving
- Additional pumpkin pie spice or cinnamon for garnish
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350℉. Line a cookie sheet with parchment paper and set aside to ensure an easy release of the cookies after baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, pumpkin spice, and salt. This dry mixture will bring the flavor foundation and structure to your cookies. Set it aside once combined.
- Cream Butter, Cream Cheese, and Sugars: 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 is fluffy and light, about 3 minutes. Scrape down the bowl sides, then beat again for an even texture.
- Add Egg Yolk and Vanilla: Incorporate the egg yolk and vanilla extract into the creamed butter mixture. Mix until fully combined, which will contribute richness and enhance flavor.
- Combine Flour Mixture: Add the flour mixture in three parts to the wet ingredients, folding gently with a spatula between additions to avoid overmixing. The dough should be thick with no dry flour pockets remaining.
- Prepare Pumpkin Filling: In a separate medium bowl, whisk together the egg, brown sugar, salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract until smooth and well combined. Set aside.
- Shape Cookies: Using a medium cookie scoop (about 2 tablespoons or 36g), roll dough into balls. Then roll each ball in coarse sugar to coat completely. Place the coated dough balls on the prepared cookie sheet about 2 inches apart to allow space for spreading.
- Create Filling Wells: Using a tablespoon-sized measuring spoon, gently press into the center of each dough ball to form a well. Be careful not to press too hard to avoid breaking the dough sides.
- Fill Cookies: Spoon approximately 1 tablespoon of the pumpkin filling into each well, filling the indent created in the cookie dough.
- Bake Cookies: Place the cookie sheet in the preheated oven and bake for 14 to 17 minutes, or until cookies are set and the bottoms turn a light golden brown. Baking times may vary slightly depending on your oven.
- Cool Cookies: Transfer the cookies to a wire rack to cool completely. This step ensures the cookies finish setting and enhances texture.
- Repeat Baking: Repeat the rolling, coating, filling, and baking process with any remaining dough, allowing the cookie sheet to cool between batches to prevent spreading issues.
- Serve: When ready to serve, optionally pipe or dollop whipped cream on top of each cookie. For extra flavor and presentation, sprinkle with additional pumpkin pie spice or cinnamon. Enjoy your delicious Pumpkin Pie Cookies!
Notes
- Make sure your cream cheese and butter are at room temperature for smooth mixing.
- Rolling the dough in coarse sugar adds a delightful crunchy texture to the cookie exterior.
- Do not overfill the wells to prevent filling from spilling over during baking.
- Allowing the cookie sheet to cool between batches helps maintain cookie shape and prevents excess spreading.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a dairy-free version, substitute cream cheese, butter, and milk with plant-based alternatives.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Keywords: pumpkin pie cookies, pumpkin spice cookies, fall cookies, cream cheese cookies, pumpkin dessert
