Pumpkin Pie Cookie Recipe

If you adore the cozy flavors of fall and the irresistible charm of a soft, tender treat, then you are going to fall head over heels for this Pumpkin Pie Cookie. This delightful dessert brings together all your favorite autumn spices in a buttery, cream cheese-infused cookie dough that cradles a luscious pumpkin pie filling. Imagine the perfect marriage of a traditional pumpkin pie’s warm, spiced goodness wrapped inside a sugar-crusted bite-sized cookie—this Pumpkin Pie Cookie is pure seasonal magic that’s as comforting as a sweater and as satisfying as a slice of pie, but in a hand-held form that’s way more fun to share (or not!).

Ingredients You’ll Need

Gathering the essentials for this Pumpkin Pie Cookie is super easy, and each ingredient plays its part to make sure the final bite is bursting with flavor and perfect texture. From the fragrant pumpkin spice that brings autumn to life, to the creamy butter that guarantees softness, there’s a harmony in these elements you won’t want to miss.

• All-purpose flour (2⅔ cups): The building block of our cookies providing structure without toughness.
• Pumpkin spice (1 tablespoon for dough, ½ teaspoon for filling): Blends cinnamon, nutmeg, and cloves, infusing the cookies with that classic fall aroma.
• Salt (½ teaspoon for dough, pinch for filling): A pinch to enhance and balance the sweetness.
• Cream cheese (3 oz, room temperature): Adds moisture and a subtle tang that keeps the cookie tender.
• Unsalted butter (12 tablespoons, room temperature): Ensures richness and a melt-in-your-mouth texture.
• Granulated sugar (½ cup): Sweetens and helps create a slight crispness on the outside.
• Brown sugar (½ cup for dough, ¼ cup for filling): Adds moisture and caramel notes to the cookie and filling.
• Egg yolk (1 large): Binds the dough while making it silky soft.
• Vanilla extract (1 teaspoon for dough, ¼ teaspoon for filling): Enhances all the warm flavors with a subtle sweetness.
• Coarse sugar (⅓ cup, for rolling): Creates a sparkling, crunchy coating that’s just delightful.
• Egg (1 large for filling): Helps the filling to set perfectly during baking.
• Whole milk (¼ cup): Makes the filling smooth and creamy.
• Pumpkin puree (½ cup): The star ingredient bringing authentic pumpkin flavor and moisture.
• Optional toppings (whipped cream, extra pumpkin spice or cinnamon): Perfect finishing touches to amp up the dessert experience.

How to Make Pumpkin Pie Cookie

Step 1: Prep and Mix Dry Ingredients

Start by preheating your oven to 350ºF (175ºC) and lining a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. In a medium bowl, whisk together the flour, pumpkin spice, and salt. This blend of dry ingredients is the foundation of the dough, ensuring every cookie is packed with that signature autumn warmth.

Step 2: Cream the Butter, Cream Cheese, and Sugars

In a separate large bowl, beat the cream cheese, unsalted butter, granulated sugar, and brown sugar together until the mixture becomes fluffy and light. This step is crucial because it creates the soft and tender crumb your Pumpkin Pie Cookie is known for, melding richness with sweetness in perfect harmony.

Step 3: Add Egg Yolk and Vanilla

Mix in the egg yolk and vanilla extract to the butter and sugar mixture until smooth. The egg yolk adds body and moisture to the dough, while the vanilla deepens the flavor, complimenting the pumpkin spice beautifully.

Step 4: Combine Dry and Wet Ingredients

Add the flour mixture in three increments, mixing just until combined after each addition. Be careful not to overmix—this keeps the cookie tender and buttery. At this point, your dough should be soft but manageable. If it feels too sticky, give it a quick chill in the fridge.

Step 5: Prepare the Pumpkin Pie Filling

Whisk together the egg, brown sugar, salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract until completely smooth. This luscious filling will nestle inside each cookie, delivering that unmistakable pumpkin pie flavor bite after bite.

Step 6: Shape, Fill, and Roll

Roll your dough into balls about two tablespoons in size. Then, roll each ball in coarse sugar for a sparkling, crystalized coating that bakes into a delightful crunch. Place them on the prepared baking sheet two inches apart. Using a tablespoon measure or your thumb, press a well into the center of each dough ball without breaking the sides. Fill each well generously with the pumpkin filling.

Step 7: Bake to Perfection

Bake for 14 to 17 minutes, or until the cookies are set and have a golden bottom. The filling should be firm, but still soft, and the cookie itself will have a beautiful lightly browned edge. Let the cookies cool completely on the baking sheet—resist the urge to dig in too soon!

How to Serve Pumpkin Pie Cookie

Garnishes

Once cooled, your Pumpkin Pie Cookies are ready for some lovely garnishing. A swirl of freshly whipped cream on top instantly elevates the experience, adding a cloud-like creaminess. If you want to play up the spices, sprinkle a dash of pumpkin spice or cinnamon on the whipped cream for that final aromatic touch.

Side Dishes

These cookies shine on their own, but pairing them with a hot cup of coffee, spiced chai, or even a creamy latte makes an irresistible autumn snack. For a festive spread, serve alongside a classic vanilla ice cream or a dollop of clove-infused apple butter to complement the pumpkin’s natural sweetness.

Creative Ways to Present

Serve your Pumpkin Pie Cookies on a rustic wooden board or a pretty fall-themed platter to bring out those golden hues. To add whimsy, stack them as mini cookie towers for parties or gift them in cellophane bags tied with a ribbon and a cinnamon stick as seasonal favors. You can also sandwich the cookies with maple cream cheese frosting for a delightful twist!

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Pie Cookies store beautifully in an airtight container at room temperature for up to three days. The flavors even deepen after a day, making them perfect to bake a day ahead of your gathering. Just remember to keep whipped cream toppings separate until serving to avoid sogginess.

Freezing

Both the cookie dough and baked cookies freeze wonderfully. For the dough, shape and fill the cookies, then freeze on a tray until firm. Transfer to a freezer-safe bag for up to two months, then bake from frozen, adding a few minutes to the bake time. For already baked cookies, freeze in a single layer in an airtight container and thaw overnight in the fridge before serving.

Reheating

To bring the cookies back to fresh-baked warmth, pop them in a 300ºF oven for about 5 minutes. This will revive the crisp edges and soften the filling beautifully. Avoid microwaving if possible, as that can make the cookies a bit rubbery. Add whipped cream or toppings fresh after reheating.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works perfectly here and is a great time-saver during busy baking seasons. Just be sure it’s pure pumpkin and not pumpkin pie filling, which already contains added sugars and spices.

How do I prevent the cookie dough from being too sticky to work with?

If your dough feels too soft, chill it in the refrigerator for 15 to 30 minutes. This firms it up, making it much easier to roll and shape without losing any of its buttery deliciousness.

Can I substitute the cream cheese if I’m allergic or don’t have any?

While cream cheese adds a lovely tang and tenderness, you can try using an equal amount of softened butter. The texture might be a bit different—slightly less moist and tender—but still delicious.

Is it okay to make these cookies vegan?

With some careful substitutions like vegan butter, flax eggs instead of regular eggs, and plant-based milk, you can make a great vegan version. Keep in mind the texture and taste may shift slightly from the original, but it’s definitely doable!

What’s the best way to roll the cookies in coarse sugar?

Use a small bowl to hold the coarse sugar, then gently roll each dough ball until fully coated. This not only adds texture but also helps create that gorgeous sugary crust after baking.

Final Thoughts

If you’re longing for a dessert that perfectly captures the spirit of fall in a hand-held treat, this Pumpkin Pie Cookie recipe is just what you need. It’s a joyous blend of familiar pumpkin pie flavors and tender, buttery cookies that are sure to become your new seasonal favorite. I can’t wait for you to try baking (and devouring) these with friends and family – they’re that good!

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