Description
Delight in these Pumpkin Pie Cookies featuring a soft, spiced cookie dough rolled in coarse sugar and filled with a creamy pumpkin pie filling. Perfectly balanced between tender, buttery cookies and a sweet, autumnal filling, these cookies are a festive treat for fall and holiday gatherings.
Ingredients
Units
Scale
For the cookie dough:
- 2 2/3 cups all-purpose flour (337g)
- 1 tablespoon pumpkin spice
- 1/2 teaspoon salt
- 3 oz cream cheese, room temperature (86g)
- 12 tablespoons unsalted butter, room temperature (6oz)
- 1/2 cup granulated sugar (110g)
- 1/2 cup brown sugar, packed (112g)
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup coarse sugar for rolling (78g)
For the pumpkin filling:
- 1 large egg, room temperature
- 1/4 cup brown sugar (56g)
- pinch table salt
- 1/2 teaspoon pumpkin spice
- 1/4 cup whole milk (2oz)
- 1/2 cup pumpkin puree (122g)
- 1/4 teaspoon vanilla extract
For serving (optional):
- Whipped cream
Instructions
- Preheat oven: Preheat your oven to 350℉ (175℃). Line a cookie sheet with parchment paper and set it aside to prepare for baking.
- Prepare the cookie dough: In a medium bowl, whisk together the all-purpose flour, pumpkin spice, and salt until combined; set this dry mixture aside. In a large mixing bowl, beat cream cheese, unsalted butter, granulated sugar, and brown sugar on medium-high speed for about 3 minutes until fluffy. Scrape down the bowl sides, then add the egg yolk and vanilla extract. Blend until fully incorporated. Gradually add the flour mixture in three additions, folding with a spatula between additions to avoid dry pockets. The dough will become thick and manageable.
- Make the pumpkin filling: In a separate medium bowl, whisk together the egg, brown sugar, salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract until the mixture is smooth and blended. Set aside.
- Shape and coat cookies: Using a medium cookie scoop, portion the dough into 2 tablespoon balls (about 36g each). Roll each ball in the coarse sugar to coat completely. Arrange the sugar-coated dough balls approximately 2 inches apart on the prepared cookie sheet.
- Create filling wells: Press down on each dough ball with a 1 tablespoon measuring spoon or the bottom of a small cup to create a well in the center of the cookie dough. Fill each well with 1 tablespoon of the prepared pumpkin filling.
- Bake the cookies: Place the cookie sheet in the preheated oven and bake for 14 to 17 minutes, or until the cookies are set and the bottoms turn a light golden brown. Remove from the oven and transfer cookies to a wire rack to cool completely.
- Repeat with remaining dough: Allow the cookie sheet to cool before repeating the scooping, rolling, and filling process with the remaining dough to maintain proper baking conditions.
- Serve: When ready to enjoy, optionally pipe or dollop whipped cream on top of each cooled cookie. Sprinkle lightly with extra pumpkin pie spice or cinnamon if desired and serve immediately.
Notes
- For making the well in the cookie dough balls, you can use the bottom of a small plastic medicine cup, like the one from Pepto Bismol, for an easy tool.
- Only add whipped cream to the cookies immediately before serving to prevent sogginess.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer storage; bring them to room temperature before serving for optimal flavor.
- Cookies freeze well when sealed in an airtight container; place wax paper between layers to prevent sticking.
- Nutritional information provided is an estimate and does not include optional garnishes like whipped cream.
Nutrition
- Serving Size: 1 cookie
- Calories: 184 kcal
- Sugar: 15 g
- Sodium: 70 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
