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Pumpkin Pie Cookie Recipe

Pumpkin Pie Cookie Recipe
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★★★★★

4.9 from 15 reviews

Delight in these soft and flavorful Pumpkin Pie Cookies, featuring a spiced cream cheese cookie filled with a smooth pumpkin pie filling. Perfect for fall gatherings or as a festive treat, these cookies combine warm pumpkin spice with a creamy, sweet center, topped optionally with whipped cream and extra spice for an irresistible dessert.

Ingredients

Scale

For the Cookie Dough

  • 2⅔ cups all-purpose flour
  • 1 tablespoon pumpkin spice
  • ½ teaspoon salt
  • 3 oz cream cheese, room temperature
  • 12 tablespoons unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup coarse sugar (for rolling)

For the Filling

  • 1 large egg
  • ¼ cup brown sugar
  • Pinch of salt
  • ½ teaspoon pumpkin spice
  • ¼ cup whole milk
  • ½ cup pumpkin puree
  • ¼ teaspoon vanilla extract

Optional Toppings

  • Whipped cream
  • Extra pumpkin spice or cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, pumpkin spice, and salt until well combined to create the dry mixture for the cookie dough.
  3. Cream Butter and Sugars: In a separate large bowl, beat the cream cheese, unsalted butter, granulated sugar, and brown sugar until the mixture is fluffy and light, ensuring a smooth texture for your dough.
  4. Add Egg Yolk and Vanilla: Incorporate the egg yolk and vanilla extract into the creamed mixture and beat until the mixture becomes smooth and homogenous.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients in three parts, mixing well between each addition to form a soft dough without overmixing.
  6. Prepare Filling: In another bowl, whisk together the egg, brown sugar, pinch of salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract until the filling is smooth and well incorporated. Set aside.
  7. Shape Dough: Roll the cookie dough into 2-tablespoon-sized balls. Coat each ball in coarse sugar and place them 2 inches apart on the prepared baking sheet to allow room for spreading.
  8. Fill Cookies: Using a tablespoon measure, gently press a well into the center of each dough ball. Fill each well carefully with the prepared pumpkin filling, ensuring not to overfill to prevent spilling during baking.
  9. Bake Cookies: Bake the cookies in the preheated oven for 14 to 17 minutes or until they are set and the bottoms turn golden brown.
  10. Cool and Serve: Allow the cookies to cool completely on the baking sheet. Just before serving, top with whipped cream and sprinkle with extra pumpkin spice or cinnamon if desired for an extra festive touch.

Notes

  • If the dough feels too soft to handle, chill it slightly in the refrigerator before shaping to make rolling easier.
  • Add whipped cream topping just before serving to maintain its texture and avoid sogginess.
  • Cookies develop deeper flavor and texture when refrigerated overnight, making them taste even better the next day.

Nutrition

Keywords: pumpkin pie cookie, pumpkin spice cookie, fall dessert, cream cheese cookie, pumpkin filling cookie, easy baked goods

Find it online: https://messykitchenmagic.com/pumpkin-pie-cookie-recipe/