Description
These Pumpkin Pie Cookies combine the cozy flavors of pumpkin spice and creamy pumpkin filling atop tender, buttery cookie dough. Perfect for fall gatherings or festive dessert tables, these cookies feature a soft dough rolled in coarse sugar for texture, a spiced pumpkin custard center, and optional whipped cream topping for an extra indulgent touch.
Ingredients
Scale
Cookie Dough:
- 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)
Pumpkin 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
- Whipped cream for serving (optional)
Instructions
- Preheat Oven: Set your oven to 350℉ (177℃) and line a cookie sheet with parchment paper to prevent sticking and ensure even baking; set aside.
- Mix Dry Ingredients for Dough: In a separate bowl, whisk together the all-purpose flour, pumpkin spice, and salt until evenly combined; set aside for later use.
- Prepare Cookie Dough: In a large mixing bowl, cream together the room temperature cream cheese, unsalted butter, granulated sugar, and brown sugar using a mixer on medium-high speed until the mixture is light and fluffy, about 3 minutes. Scrape down sides and bottom of the bowl to incorporate any unmixed ingredients. Add the egg yolk and vanilla extract, then blend again until fully incorporated.
- Combine Dough Ingredients: Gradually add the flour mixture to the wet ingredients in three additions, folding gently with a spatula between additions to avoid dry patches. The dough will be thick and dense.
- Make Pumpkin Filling: In a medium bowl, whisk together the egg, brown sugar, salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract until smooth and fully combined; set aside.
- Shape and Coat Dough: Using a medium cookie scoop or by hand, roll the dough into balls weighing about 2 tablespoons (36g each). Roll each dough ball in coarse sugar to coat it completely. Place the coated balls 2 inches apart on the prepared cookie sheet.
- Create Wells for Filling: Press down gently in the center of each dough ball with a 1 tablespoon measuring spoon to create a well big enough to hold the pumpkin filling.
- Fill Cookies: Spoon 1 tablespoon of the prepared pumpkin filling into the well of each dough ball, making sure the filling stays contained.
- Bake the Cookies: Place the cookie sheet in the oven and bake for 14 to 17 minutes or until the cookies are set and the bottoms turn a light golden brown. Baking time may vary slightly depending on oven.
- Cool Cookies: Transfer baked cookies to a wire rack and allow them to cool completely before handling or serving.
- Repeat Baking: Repeat the rolling, coating, filling, and baking process with any remaining dough, making sure the cookie sheet has cooled between batches to prevent spreading.
- Serve: Once cooled, optionally top each cookie with a dollop or piped swirl of whipped cream. Sprinkle a little additional pumpkin pie spice or cinnamon on top for garnish and enjoy.
Notes
- Ensure all refrigerated ingredients like cream cheese, butter, eggs, and milk are at room temperature for better mixing and texture.
- Use parchment paper to prevent sticking and to make cleanup easier.
- Do not overfill the wells with pumpkin filling to avoid spilling during baking.
- Allow cookie sheets to cool between batches for consistent cookie shape and texture.
- Optional whipped cream topping adds creaminess but can be omitted for a lighter treat.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 12g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
