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Pumpkin Pie Cookie Recipe

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4 from 5 reviews

These thick, chewy Pumpkin Pie Cookies combine a crisp bottom with a smooth, silky pumpkin pie filling. Perfectly spiced and generously sized, they make a delightful addition to any holiday dessert spread, offering rich pumpkin flavor with a hint of warm pumpkin spice.

Ingredients

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)
  • 2 large egg yolks
  • 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

For Serving (Optional):

  • Whipped cream

Instructions

  1. Preheat and prepare: Preheat the oven to 350℉. Line a cookie sheet with parchment paper and set aside to ensure easy removal and even baking.
  2. Make the cookie dough: Whisk together the flour, pumpkin spice, and salt in a bowl and set aside. In a large mixing bowl, combine cream cheese, butter, granulated sugar, and brown sugar. Beat on medium-high speed until fluffy (about 3 minutes). Scrape down the sides and blend again. Add egg yolks and vanilla extract, mixing until fully incorporated. Gradually add the flour mixture in three parts, folding with a spatula to eliminate dry pockets. The dough will be thick and ready for shaping.
  3. Prepare the pumpkin filling: In a medium bowl, whisk together the egg, brown sugar, salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract until smooth. Set aside.
  4. Shape and fill cookies: Use a medium cookie scoop to portion dough into 2 tablespoon balls (about 36g each). Roll each ball in the coarse sugar to coat. Arrange dough balls on the cookie sheet about 2 inches apart. Press the center of each dough ball with a tablespoon measure or bottom of a small cup to create a well. Fill each well with 1 tablespoon of the pumpkin filling.
  5. Bake the cookies: Bake for 14 to 17 minutes or until cookies are set and bottoms turn light golden brown. Transfer to a wire rack and let cool completely. Repeat with remaining dough, ensuring the cookie sheet cools between batches.
  6. Serve: Optionally, pipe or dollop whipped cream atop each cookie when ready to serve. Sprinkle a little extra pumpkin pie spice or cinnamon for garnish and enjoy!

Notes

  • To create the cookie well, the bottom of a plastic medicine cup (like a Pepto Bismol cup) works well for uniform shapes.
  • Only add whipped cream to cookies you plan to serve immediately to prevent sogginess.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer storage; bring to room temperature before serving.
  • The cookies freeze well; store sealed airtight with wax paper layers between cookies.
  • Nutritional info is estimated based on primary ingredients and does not include optional garnishes.

Find it online: https://bitezly.com/pumpkin-pie-cookie-recipe-2/