Pumpkin Pie Cookies with Cream Cheese Dough and Pumpkin Filling Recipe

I absolutely love these Pumpkin Pie Cookies with Cream Cheese Dough and Pumpkin Filling Recipe because they capture all the cozy flavors of fall in a fun, handheld treat. The cream cheese in the dough makes the cookies incredibly tender and rich, while that luscious pumpkin filling adds a sweet and spiced surprise right in the center. Whenever pumpkin spice season hits, these cookies are my go-to for sharing with friends or just indulging a little myself.

You’ll find that this Pumpkin Pie Cookies with Cream Cheese Dough and Pumpkin Filling Recipe is perfect for holiday gatherings, afternoon tea, or even a weekend baking project when you want to impress without too much fuss. The balance of creamy, spiced, and sweet flavors means it’s a crowd-pleaser every time, and what I love most is how reliably these cookies turn out soft yet slightly crisp around the edges, thanks to that unique cream cheese dough. Give it a try and watch everyone’s faces light up!

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Ingredients You’ll Need

The ingredients for this Pumpkin Pie Cookies with Cream Cheese Dough and Pumpkin Filling Recipe come together beautifully to create that perfect flavor and texture combo. Don’t fret about hunting down anything too fancy; most of these are probably already in your pantry or fridge, making it super approachable.

• All-purpose flour: The base for your cookie dough, providing structure while allowing that tender crumb.
• Pumpkin spice: Blends cinnamon, nutmeg, and other warming spices—key for that seasonal taste.
• Salt: Just a pinch to balance sweetness and enhance flavors.
• Cream cheese: Adds luscious moisture and a subtle tang that sets these cookies apart.
• Unsalted butter: Use room temperature for easy creaming and rich flavor.
• Granulated sugar: For sweetness and a slight crunch.
• Brown sugar: Adds deep caramel notes and keeps the dough moist.
• Egg yolk: Gives richness without extra liquid.
• Vanilla extract: A little warmth and aroma that ties everything together.
• Coarse sugar: For rolling the dough balls, adds texture and sparkle on top.
• Egg: In the filling, binds ingredients and gives a creamy consistency.
• Whole milk: Adds richness and moisture to the filling.
• Pumpkin puree: Use canned pure pumpkin, not pumpkin pie filling, for best control over spices.
• Whipped cream (optional): The perfect light topping if you want to get fancy right before serving.

Variations

I love playing around with this Pumpkin Pie Cookies with Cream Cheese Dough and Pumpkin Filling Recipe to keep it fresh and fun. Whether you want to adjust the spice level or accommodate dietary needs, it’s versatile enough to hop along with your kitchen creativity.

• Spice it up or down: I sometimes add a bit more cinnamon or a pinch of cloves depending on my mood, and my family totally notices the difference!
• Gluten-free twist: I’ve swapped the flour with a 1-to-1 gluten-free blend with great results for a friend with sensitivities.
• Mini cookie option: Making these into bite-sized treats is perfect for parties and makes portion control easier.
• Swap dairy: Using vegan butter and cream cheese substitutes has worked well when I baked a dairy-free batch.

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

Step 1: Prep your oven and dry ingredients

First things first: preheat your oven to 350℉ and line a baking sheet with parchment paper for easy cleanup. Then whisk together your all-purpose flour, pumpkin spice, and salt in a bowl. This keeps the spices evenly distributed so every cookie is packed with flavor. This step also saves you from unevenly spiced bites later on, which is honestly a game changer.

Step 2: Whip the cream cheese, butter, and sugars

Using a mixer, beat your room temperature cream cheese, butter, granulated sugar, and brown sugar on medium-high until the mixture becomes light and fluffy—about three minutes. I always scrape down the bowl halfway through so nothing is left clinging to the sides. This ensures a really uniform, smooth dough and helps with the texture, giving you that melt-in-your-mouth bite.

Step 3: Add the egg yolk and vanilla

Add in the egg yolk and vanilla extract, then mix until fully combined. The yolk enriches the dough without adding too much liquid, which keeps your cookies tender yet structured. Be sure not to overmix here—just combine until no streaks remain.

Step 4: Incorporate dry ingredients into dough

Now, add your flour mixture in three batches. After each addition, scrape down the bowl and fold gently with a spatula to avoid overworking the dough. The dough will be thick but soft—if you see dry pockets, keep folding until fully mixed. Trust me, this will give you that signature soft texture.

Step 5: Prepare the pumpkin filling

In a separate bowl, whisk together the egg, brown sugar, pinch of salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract until smooth. This filling is where all the pumpkin magic happens! I like to set this aside while I portion the dough so it’s ready to go.

Step 6: Form dough balls and roll in coarse sugar

Using a medium cookie scoop or spoon, roll the dough into 2-tablespoon balls (about 36 grams each). Roll each ball in coarse sugar to get a pretty, sparkly coating that gives a touch of crunch. Place them spaced about 2 inches apart on the baking sheet—you don’t want them touching as they spread just a bit.

Step 7: Make wells and fill with pumpkin filling

Press down in the center of each dough ball with a 1-tablespoon measuring spoon or the bottom of a small cup to create a well. Fill each well with 1 tablespoon of the pumpkin filling. This step creates that signature “filled cookie” look and ensures each bite has that creamy pumpkin surprise. You can get creative here—just don’t press too hard or the dough will thin out.

Step 8: Bake and cool

Bake for 14 to 17 minutes until the cookies are set and the edges and bottoms turn a light golden brown. Keep an eye on them—overbaking dries out the cream cheese dough. Once done, transfer cookies to a wire rack to cool completely before removing from the baking sheet. This helps them firm up without losing that tender texture.

Step 9: Serve with optional whipped cream

Right before serving, you can dollop or pipe whipped cream on top of each cookie for an extra special touch. Sprinkle a little more pumpkin pie spice or cinnamon on top if you want to get fancy. Just remember, the whipped cream tastes best fresh, so add it right before eating.

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

Garnishes

Whenever I serve these cookies, I love topping them with a neat little swirl of fresh whipped cream and a light dusting of cinnamon or pumpkin pie spice. It’s simple, but it really sharpens that pumpkin flavor and adds a lovely creamy finish that guests rave about.

Side Dishes

These cookies pair wonderfully with cups of hot coffee, chai tea, or even apple cider. For a more substantial spread, I sometimes serve them alongside spiced nuts or a cheese platter for a sweet and savory combination that keeps things interesting.

Creative Ways to Present

For holiday parties, I’ve arranged these cookies on pretty tiered trays with edible autumn leaves or mini pumpkins for decoration. Another favorite trick is presenting them inside cute little mason jars tied with twine—a charming and portable gift idea that always impresses.

Make Ahead and Storage

Storing Leftovers

I store leftover Pumpkin Pie Cookies with Cream Cheese Dough and Pumpkin Filling Recipe in an airtight container at room temperature for up to three days, making sure they’re completely cooled first. If I want them to last longer, I pop them in the fridge wrapped tightly and let them come back to room temp before serving—they’re just as tasty!

Freezing

If I’m planning way ahead, I freeze these cookies in a single layer with wax paper between layers inside an airtight container. When ready to enjoy, I thaw them overnight in the fridge then bring to room temperature—this way, they keep their texture and taste fresh.

Reheating

To reheat, I use a low oven (around 300℉) for five to seven minutes. This warms the cookie without drying it out, and the pumpkin filling softens nicely. Resist microwaving if you want to keep the cookie’s texture perfect!

FAQs

Final Thoughts

This Pumpkin Pie Cookies with Cream Cheese Dough and Pumpkin Filling Recipe feels like a little slice of fall perfection that’s both nostalgic and exciting every time I bake it. It’s the kind of recipe that makes your kitchen smell amazing and guests ask for the recipe again and again. I encourage you to try these — baking them is a cozy experience, and tasting the tender, spiced cookies with that creamy pumpkin filling is pure joy. Trust me, once you make them, they’ll become one of your favorite seasonal treats too!

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