Pumpkin Pie Cookie Recipe

Introduction

These Pumpkin Pie Cookies capture all the warm flavors of autumn in a delightful handheld treat. Soft, spiced dough envelops a creamy pumpkin filling, making them a perfect dessert for the season. They’re easy to make and sure to impress family and friends.

Ingredients

• 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)
• 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

1. Step 1: Preheat the oven to 350℉. Line a cookie sheet with parchment paper and set aside.
2. Step 2: Prepare the cookie dough by whisking together the flour, pumpkin spice, and salt in a bowl and set aside.
3. Step 3: In a large mixing bowl, beat the cream cheese, butter, granulated sugar, and brown sugar on medium-high speed until fluffy, about 3 minutes. Scrape down the sides and blend again.
4. Step 4: Add the egg yolk and vanilla extract to the mixture and blend until incorporated.
5. Step 5: Add the flour mixture in three additions, folding gently with a spatula between additions to avoid dry pockets. The dough will be thick.
6. Step 6: Prepare the filling by whisking together the egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree, and vanilla extract in a medium bowl. Set aside.
7. Step 7: Roll the dough into 2 tablespoon-sized balls (approximately 36g each) using a cookie scoop. Roll each ball in the coarse sugar to coat.
8. Step 8: Place the dough balls on the prepared cookie sheet about 2 inches apart, filling the sheet.
9. Step 9: Use a 1 tablespoon measuring spoon to press down on each dough ball, creating a well in the center.
10. Step 10: Fill each well with 1 tablespoon of the pumpkin filling.
11. Step 11: Bake for 14 to 17 minutes, or until the cookies are set and the bottoms are light golden brown. Transfer to a wire rack to cool completely.
12. Step 12: Repeat with the remaining dough, allowing the cookie sheet to cool between batches.
13. Step 13: When ready to serve, optionally pipe or dollop whipped cream on top of each cookie and sprinkle with additional pumpkin pie spice or cinnamon.

Tips & Variations

• For a stronger spice flavor, add a pinch of cinnamon or nutmeg to the dough or filling.
• Use chilled dough for easier rolling and shaping.
• Substitute canned pumpkin puree with homemade for a fresher taste.
• These cookies can be made a day ahead; store them refrigerated and bring to room temperature before serving.

Storage

Store cooled pumpkin pie cookies in an airtight container in the refrigerator for up to 5 days. To enjoy, allow them to come to room temperature or warm briefly in the microwave. The cookies can also be frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies dairy-free?

Yes, you can substitute the butter and cream cheese with dairy-free alternatives such as margarine and vegan cream cheese. The texture and flavor may vary slightly.

Can I use pumpkin pie spice substitute?

If you don’t have pumpkin pie spice, combine ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, and a pinch of ground cloves as a substitute.

Pumpkin Pie Cookie Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 111 reviews

Delight in these soft and flavorful Pumpkin Pie Cookies that combine a creamy pumpkin filling with a tender pumpkin-spiced dough. Perfect for fall gatherings or an indulgent treat, these cookies offer the warm flavors of pumpkin pie in a convenient handheld form, topped optionally with whipped cream for extra creaminess.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: Approximately 18 cookies 1x
• Category: Dessert/Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 packed brown sugar (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 packed brown sugar (56g)
• Pinch table salt
• ½ teaspoon pumpkin spice
• ¼ cup whole milk (2oz)
• ½ cup pumpkin puree (122g)
• ¼ teaspoon vanilla extract

Serving

• Whipped cream for serving (optional)

Instructions

1. Preheat and Prepare Baking Sheet: Preheat your oven to 350℉ (175℃). Line a cookie sheet with parchment paper to prevent sticking and set it aside for use later.
2. Mix Dry Ingredients for Dough: Whisk together the all-purpose flour, pumpkin spice, and salt in a bowl. This ensures the dry flavorings are evenly distributed.
3. Make the Cookie Dough Base: In a large mixing bowl, beat the room temperature cream cheese, unsalted butter, granulated sugar, and brown sugar on medium-high speed for about 3 minutes until the mixture becomes fluffy. Scrape down the bowl sides and beat again to ensure even mixing. Add the egg yolk and vanilla extract, blending until incorporated.
4. Combine Flour into Dough: Gradually add the flour mixture in three additions into the wet ingredients. Fold with a spatula, scraping the sides to avoid any dry pockets. The dough will become thick and pliable.
5. Prepare Pumpkin Filling: In a separate medium bowl, whisk together the egg, brown sugar, a pinch of salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract until smooth and well combined. Set aside.
6. Shape Cookies: Using a medium cookie scoop, roll the dough into 2-tablespoon balls (about 36g each). Roll each dough ball in coarse sugar to coat completely.
7. Arrange Dough Balls: Place the sugar-coated dough balls on the prepared cookie sheet, spacing them about 2 inches apart to allow spreading.
8. Create Wells in Dough: Using a 1-tablespoon measuring spoon, gently press down on each dough ball to form a small well or indentation in the center of each cookie to hold the filling.
9. Fill Cookies: Spoon 1 tablespoon of the prepared pumpkin filling into each cookie well carefully.
10. Bake the Cookies: Bake in the preheated oven for 14 to 17 minutes, or until the cookies are set and the bottoms turn a light golden brown.
11. Cool: Transfer the cookies to a wire rack to cool completely before handling further.
12. Repeat Baking: Repeat the rolling, filling, and baking process with any remaining dough, ensuring the cookie sheet has cooled before adding new dough balls to prevent spreading.
13. Serve: When ready to serve, optionally top each cookie with a dollop or pipe of whipped cream. For extra flavor, sprinkle with additional pumpkin pie spice or cinnamon and enjoy!

Notes

• Ensure all dairy ingredients are at room temperature for smooth batter and filling textures.
• Coarse sugar coating adds a pleasant crunchy texture to cookie exterior.
• Use fresh pumpkin puree or canned for convenience; avoid pumpkin pie filling which contains added spices and sweeteners.
• These cookies can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
• For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
• Allow the cookie sheet to cool between batches to maintain cookie shape and prevent excess spreading.

Keywords: pumpkin pie cookies, pumpkin spice cookies, fall cookies, pumpkin dessert, creamy pumpkin filling cookies