Pumpkin Pie Cookies with Cream Cheese Dough and Spiced Pumpkin Filling Recipe

If you adore the rich, warm flavors of pumpkin pie but want something a little more fun and unexpected, you’re going to fall head over heels for this Pumpkin Pie Cookies with Cream Cheese Dough and Spiced Pumpkin Filling Recipe. These cookies marry a soft, tangy cream cheese dough with a luscious, warmly spiced pumpkin filling that will have everyone asking for seconds (and thirds!). I absolutely love how these cookies capture all the cozy fall vibes in every bite, plus they’re surprisingly easy to make. Keep reading and I’ll walk you through every step, so you can pull off these crowd-pleasers in your own kitchen.

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Ingredients You’ll Need

The magic of this Pumpkin Pie Cookies with Cream Cheese Dough and Spiced Pumpkin Filling Recipe really comes from simple ingredients working together perfectly. I find that using room temperature butter and cream cheese for the dough makes for a smooth, velvety texture, and fresh pumpkin puree always shines brighter than canned.

• All-purpose flour: The base for the dough, giving these cookies structure without heaviness.
• Pumpkin spice: A blend of cinnamon, nutmeg, ginger, and cloves that defines the autumnal flavor.
• Salt: Balances sweetness and enhances the spices.
• Cream cheese: Adds tang and moisture, making the cookie dough irresistibly soft.
• Unsalted butter: Makes the dough rich and tender; room temperature is key for easy mixing.
• Granulated sugar: Sweetens the dough and keeps the texture light.
• Brown sugar: Adds depth and slight caramel notes perfect for fall.
• Egg yolk: Contributes to the dough’s chewiness and richness.
• Vanilla extract: Enhances all the flavors with a warm, sweet aroma.
• Coarse sugar: For rolling the dough balls—adds a fun sparkle and crunch.
• Egg (for filling): Helps set the pumpkin filling as the cookies bake.
• Whole milk: Lightens the filling and keeps it creamy.
• Pumpkin puree: The star of the filling — make sure it’s smooth and not watery.
• Whipped cream (optional): Great for an extra touch of indulgence when serving.

Variations

One of the best things about this Pumpkin Pie Cookies with Cream Cheese Dough and Spiced Pumpkin Filling Recipe is how easy it is to make it your own. Over time, I’ve tweaked the spices or swapped out certain ingredients, and you’ll find these tweaks just as delicious.

• Gluten-free dough: I switched to a gluten-free all-purpose flour blend once, and the cookies still turned out wonderfully soft and flavorful—perfect for guests with gluten sensitivities.
• Maple syrup in filling: Instead of brown sugar, I added a splash of real maple syrup for a richer sweetness that pairs beautifully with pumpkin.
• Adding chopped pecans or walnuts: My family loves a bit of crunch, so I sometimes mix nuts into the filling or sprinkle them on top before baking.
• Spiced cream cheese topping: Occasionally, I blend a little cinnamon and powdered sugar into cream cheese and dollop it on top instead of whipped cream for extra tangy zest.

How to Make Pumpkin Pie Cookies with Cream Cheese Dough and Spiced Pumpkin Filling Recipe

Step 1: Mix and Prep the Cream Cheese Dough

Start by whisking together your dry ingredients—flour, pumpkin spice, and salt—in a bowl and set them aside. Then in your mixer, cream the room temperature cream cheese, butter, granulated sugar, and brown sugar together on medium-high speed until the mixture is light and fluffy. This took me about 3 minutes, but keep an eye on it—you want it aerated and creamy without being runny. Scrape down the bowl sides once or twice. Next, beat in the egg yolk and vanilla extract until everything’s smooth and beautifully combined. Adding the dry ingredients in three parts, fold gently with a spatula so the dough stays thick and soft but fully incorporated without any flour pockets. This dough is luscious, soft, and almost cookie-dough like in texture, which makes you want to sneak bites right away!

Step 2: Prepare the Spiced Pumpkin Filling

In a separate bowl, whisk together the egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree, and vanilla until smooth and evenly blended. I love this because it’s essentially a little pumpkin pie custard that will set as the cookies bake, giving you that wonderfully gooey filling centered perfectly in each cookie. Just remember to use good-quality pumpkin puree—homemade if you have it, or your favorite brand that’s thick and not watery.

Step 3: Shape, Fill, and Bake

Using a medium cookie scoop or tablespoon, roll the dough into balls of about 2 tablespoons each. Then roll each dough ball in coarse sugar to coat it—this gives a pretty sparkle and nice texture to the cookie edges. Place them about 2 inches apart on a parchment-lined baking sheet. Here’s a trick I discovered: press down gently but firmly with a tablespoon measuring spoon to create a deep well in the center of each dough ball without cracking the dough around it. Fill each well with exactly 1 tablespoon of the pumpkin filling—don’t go over or they might spill over in the oven. Bake for around 14 to 17 minutes until the cookies are set and the bottoms turn a gentle golden brown. Let them cool on a wire rack completely so that the filling firms up just right before serving. I like to cool the baking sheet between batches to keep the dough from melting too much and spreading too thin.

How to Serve Pumpkin Pie Cookies with Cream Cheese Dough and Spiced Pumpkin Filling Recipe

Garnishes

I love to add a generous dollop of freshly whipped cream right on top of the cooled cookies for that extra creamy touch. Sometimes, I sprinkle a pinch more cinnamon or pumpkin pie spice over the whipped cream — it smells incredible and gives a pop of color. If you’re feeling fancy, a tiny drizzle of caramel sauce adds a perfect balance of sweetness.

Side Dishes

These cookies shine beautifully alongside a warm cup of chai or coffee. On a festive table, I like serving them with candied pecans or a scoop of vanilla ice cream for an indulgent dessert experience.

Creative Ways to Present

For fall parties, I arrange these cookies on a rustic wooden board with autumn leaves and mini pumpkins scattered around for a seasonal vibe. You can even package them in little parchment paper bags tied with twine as adorable edible gifts—my friends absolutely love receiving them!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 3 days. The cream cheese dough keeps them soft but the filling firms nicely without drying out. Just avoid stacking them too high to prevent the topping from squishing.

Freezing

These pumpkin pie cookies freeze well! I usually flash freeze the baked cookies on a tray first, then transfer them to a freezer-safe container or bag for up to 2 months. Thaw them overnight in the fridge, and they retain their lovely texture and flavor.

Reheating

To bring back that just-baked warmth, I pop the cookies in a 300°F oven for 5-7 minutes. This gently reheats the filling without making the cookie overdone, and you can add fresh whipped cream afterward to revive that creamy touch.

FAQs

Final Thoughts

This Pumpkin Pie Cookies with Cream Cheese Dough and Spiced Pumpkin Filling Recipe has quickly become one of my favorite fall treats. It’s like pumpkin pie and cookies had a delicious love child! I love sharing these with family and friends because they stand out from your typical cookie spread—not too sweet, just bursting with cozy flavor, and with that amazing creamy filling. If you’re looking to bring the spirit of autumn right into your kitchen with something a little unexpected but totally comforting, I can’t recommend these enough. Grab your ingredients, roll up your sleeves, and have fun—your taste buds (and everyone else’s) will thank you!

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