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Pumpkin Pie Cookies Recipe

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★★★★★

4.2 from 21 reviews

These Pumpkin Pie Cookies are a delightful autumn treat featuring a soft, spiced cookie base filled with a creamy pumpkin pie filling. Rolled in coarse sugar for a delightful crunch, these cookies are perfect for fall gatherings or cozying up with a cup of tea. Topped optionally with whipped cream, they combine classic pumpkin pie flavors in a convenient, handheld form.

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)

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

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and set aside to prepare for baking.
  2. Prepare Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, pumpkin spice, and salt to blend the dry ingredients evenly. Set this mixture aside for later use in the dough.
  3. Make Cookie Dough Base: In a large mixing bowl, combine the cream cheese, room temperature unsalted butter, granulated sugar, and brown sugar. Beat on medium-high speed for about 3 minutes until the mixture becomes fluffy and well aerated. Stop to scrape down the sides and bottom of the bowl to ensure even mixing. Then add the egg yolk and vanilla extract and blend until fully incorporated.
  4. Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients in three separate additions, stirring gently and scraping the bowl sides as needed. Fold carefully with a spatula to make sure there are no dry pockets of flour. The dough will be thick and firm.
  5. Prepare Pumpkin Pie Filling: In a medium bowl, whisk together the egg, brown sugar, pinch of salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract until smooth and fully combined. Set aside the filling mixture.
  6. Shape Cookies: Using a medium cookie scoop or spoon, roll the dough into balls weighing about 2 tablespoons (36g each). Roll each dough ball in the coarse sugar to coat thoroughly. Arrange the coated dough balls on the prepared cookie sheet, spacing them about 2 inches apart.
  7. Create Wells and Fill: Using a 1 tablespoon measuring spoon or the back of a spoon, gently press down in the center of each dough ball to create a well. Fill each well carefully with 1 tablespoon of the prepared pumpkin pie filling.
  8. Bake Cookies: Bake the filled cookies in the preheated oven for 14 to 17 minutes, or until the cookies are set and the bottoms are lightly golden brown. Avoid overbaking to keep the centers creamy.
  9. Cool Cookies: Transfer the cookies to a wire rack to cool completely before handling or serving. This prevents the filling from spilling and the cookies from breaking.
  10. Repeat Baking: Bake any remaining cookie dough using the same method, allowing the cookie sheet to cool anytime before adding another batch to avoid spreading.
  11. Serve: When serving, optionally pipe or dollop whipped cream on top of each cooled cookie. Sprinkle additional pumpkin pie spice or cinnamon if desired for extra flavor and festive appearance.

Notes

  • Ensure all dairy ingredients like cream cheese and butter are at room temperature for smooth mixing and better texture.
  • Use fresh pumpkin puree; canned pumpkin works great, but avoid pumpkin pie filling as it has added spices and sugar.
  • Coarse sugar adds a nice crunchy texture on the cookie exterior; do not skip for the best experience.
  • Whipped cream topping is optional but adds a lovely creaminess complementing the pumpkin filling.
  • Cookies can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend maintaining the same quantity.

Keywords: pumpkin pie cookies, autumn cookies, pumpkin dessert, fall treats, holiday cookies, pumpkin spice cookies

Find it online: https://epicrecipebox.com/pumpkin-pie-cookies-recipe/