Description
This Pumpkin Pie Cookie recipe combines the warm spices of pumpkin pie with a soft, creamy cookie dough base. These delightful cookies feature a buttery pumpkin-spiced dough rolled in coarse sugar and filled with a smooth pumpkin custard. Perfect for fall gatherings or holiday treats, they are topped optionally with whipped cream for an extra touch of indulgence.
Ingredients
Scale
For the 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 brown sugar, packed (112g)
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- ⅓ cup coarse sugar for rolling (78g)
For the pumpkin filling:
- 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
- Preheat Oven: Preheat your oven to 350℉ (175℃) and line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare the Cookie Dough: In a medium bowl, whisk together the flour, pumpkin spice, and salt. In a large mixing bowl, beat together cream cheese, butter, granulated sugar, and brown sugar on medium-high speed until fluffy, about 3 minutes. Scrape down the bowl, then add egg yolk and vanilla extract, blending until incorporated. Gradually add the flour mixture in three additions, folding with a spatula to avoid dry pockets, forming a thick dough.
- Make the Pumpkin Filling: In a separate bowl, whisk together egg, brown sugar, salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract until smooth and well combined. Set aside.
- Form Cookies: Using a medium cookie scoop, roll the dough into 2 tablespoon-sized balls (about 36g each). Roll each ball in coarse sugar until coated and place them approximately 2 inches apart on the prepared cookie sheet.
- Create Well and Fill: Using a 1 tablespoon measuring spoon, gently press down on each dough ball to form a well in the center. Fill each well with 1 tablespoon of the pumpkin filling mixture.
- Bake: Bake in the preheated oven for 14 to 17 minutes or until the cookies are set and the bottoms are light golden brown. Remove from the oven and transfer cookies to a wire rack to cool completely.
- Repeat: If you have remaining dough, ensure the cookie sheet has cooled before placing more dough balls to maintain cookie shape and even baking.
- Serve: Once cooled, optionally top each cookie with whipped cream and sprinkle with additional pumpkin pie spice or cinnamon for enhanced flavor and presentation. Enjoy!
Notes
- Ensure all dairy and eggs are at room temperature for optimal mixing and texture.
- Do not overfill the cookie wells to prevent filling from spilling over during baking.
- Coarse sugar coating adds a pleasant crunch and sweetness contrast to the soft cookie.
- These cookies store well in an airtight container for up to 3 days at room temperature or can be refrigerated for up to a week.
- Whipped cream topping is optional but recommended for added richness and visual appeal.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
