Pumpkin Pie Cookie Recipe

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If you’re craving a delightful fall treat that captures the warm, cozy flavors of the season in a perfectly handheld form, look no further than the Pumpkin Pie Cookie. This little marvel blends the comforting spices and rich pumpkin notes of a classic pumpkin pie into a soft, tender cookie that’s just begging to be savored with a cup of coffee or your favorite tea. The Pumpkin Pie Cookie is an irresistible way to enjoy autumn’s favorite flavors without the fuss of slicing pie, and I’m here to walk you through every step of making these delightful bites at home.

Ingredients You’ll Need

Gathering your ingredients is a breeze for this Pumpkin Pie Cookie recipe because each one plays a key role in building the perfect balance of flavor, texture, and moistness. From rich cream cheese and velvety pumpkin puree to spice-enhanced flour and sugars, you’ll find all the essentials harmonize beautifully.

• All-purpose flour (2 ⅔ cups / 337g): The backbone that gives your cookies structure and just the right bite.
• Pumpkin spice (1 tablespoon): A fragrant blend that delivers those signature autumn spices in every nibble.
• Salt (½ teaspoon): Balances flavors and enhances the sweetness.
• Cream cheese (3 oz / 86g): Adds a tender, rich creaminess that makes the cookies irresistibly soft.
• Unsalted butter (12 tablespoons / 6 oz): Contributes to the buttery flavor and melt-in-your-mouth texture.
• Granulated sugar (½ cup / 110g): Sweetens and helps cookies brown nicely.
• Brown sugar (½ cup packed / 112g): Infuses warmth and moisture for a chewy texture.
• Large egg yolk (1, room temperature): Adds richness and key binding properties.
• Vanilla extract (1 teaspoon): Enhances sweetness and deepens flavor complexity.
• Coarse sugar (⅓ cup / 78g): For rolling the cookies, giving a delightful sugary crunch on the outside.
• Large egg (1, room temperature): Helps set the creamy pumpkin filling inside the cookie.
• Brown sugar (¼ cup / 56g): Balances the filling with its deep molasses notes.
• Pinch of table salt: Highlights the pumpkin flavors in the filling.
• Pumpkin spice (½ teaspoon): Brings extra warmth and spice into the luscious pumpkin filling.
• Whole milk (¼ cup / 2 oz): Smooths and softens the filling.
• Pumpkin puree (½ cup / 122g): The star ingredient that gives the filling its traditional fall flavor and vibrant color.
• Vanilla extract (¼ teaspoon): Rounds off the filling’s aroma with a subtle floral note.
• Whipped cream (optional): For serving, adding a light and airy touch that pairs beautifully with the cookie’s richness.

How to Make Pumpkin Pie Cookie

Step 1: Prepare the Dough

Start by sifting together the all-purpose flour, pumpkin spice, and salt in a large bowl. In another bowl, beat the cream cheese and butter until nice and creamy. Gradually add the granulated sugar and brown sugar to the butter mixture, mixing well until fluffy. Then, beat in the egg yolk and vanilla extract. Slowly mix in the dry ingredients until the dough comes together — soft but not sticky. This dough is the foundation for that tender, buttery, perfectly balanced cookie texture.

Step 2: Make the Pumpkin Pie Filling

While the dough chills briefly in the fridge, whisk the egg, brown sugar, salt, and pumpkin spice in a separate bowl. Next, blend in the whole milk, pumpkin puree, and vanilla extract until smooth and luscious. This filling captures all those warm pumpkin pie flavors in a creamy, dreamy form, ready to give each cookie a surprise center.

Step 3: Assemble the Cookies

Preheat your oven to 350°F (175°C). Roll the dough into small balls, about a tablespoon each. Dip each ball into the coarse sugar to coat, then flatten slightly on a baking sheet lined with parchment paper. Using your thumb or the back of a small spoon, make an indentation in the center of each cookie. Carefully spoon a teaspoon of the pumpkin filling into the indentation. The contrast of the crunchy sugar exterior and the soft, spiced pumpkin center makes these cookies truly unique.

Step 4: Bake to Perfection

Bake the cookies for 12-15 minutes, until the edges are lightly golden but the centers still look soft and inviting. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. The warmth of the cookies will set the filling gently, creating a tender, melt-in-your-mouth experience that screams fall.

How to Serve Pumpkin Pie Cookie

Garnishes

A dollop of freshly whipped cream on the side elevates the rustic charm of the Pumpkin Pie Cookie, introducing a chilled, fluffy contrast to the cookie’s warm, spiced core. For an extra festive touch, sprinkle a pinch of cinnamon or a small drizzle of caramel sauce on top; it’s simple but adds that wow factor.

Side Dishes

These cookies pair beautifully with anything comforting. Think a steaming mug of chai tea or spiced latte. If you want to keep it cozy, serve alongside a small bowl of vanilla ice cream or apple cider for that perfect autumnal brunch or snack moment. The Pumpkin Pie Cookie’s balance of soft cake-like texture and spiced filling makes it incredibly versatile.

Creative Ways to Present

Try stacking these delightful Pumpkin Pie Cookies on a rustic wooden plate, with some autumn leaves and cinnamon sticks scattered around to create an inviting harvest-themed display. You can also sandwich two cookies together with a swirl of cream cheese frosting or even toast a marshmallow and place it on top for a fun spin. Presentation is about evoking that warm, welcoming fall feeling, and these cookies deliver it handily.

Make Ahead and Storage

Storing Leftovers

You can keep leftover Pumpkin Pie Cookies fresh by placing them in an airtight container at room temperature for up to 3 days. This short-term storage maintains the softness and keeps the filling moist without drying out the dough.

Freezing

For longer storage, freeze fully cooled Pumpkin Pie Cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag. They keep well for up to 2 months. When you want a treat, just thaw them at room temperature or reheat gently.

Reheating

To bring back that fresh-baked warmth, pop a cookie in the microwave for about 10-15 seconds or warm in a low oven (around 300°F / 150°C) for 5-7 minutes. This softens the cookie and warms the filling, reviving all the delicious fall flavors instantly.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works perfectly here and is actually the easiest option. Just make sure it’s pure pumpkin and not pumpkin pie filling since that already contains sugar and spices.

What’s the best way to measure flour for this recipe?

To get the most accurate measure, spoon the flour into your measuring cup and level it off with a knife instead of scooping directly. This prevents packing and keeps the texture of the Pumpkin Pie Cookie light and tender.

Can I make the dough ahead of time?

Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking. This actually helps develop flavor and makes the dough easier to handle when shaping your cookies.

Is it okay to substitute butter for margarine or oil?

Butter is best here because it contributes to the rich flavor and texture. Margarine or oil will change the cookie’s consistency and taste, so it’s not recommended for the Pumpkin Pie Cookie.

How spicy are these cookies? Can I adjust the pumpkin spice?

The spice level is balanced for most tastes, but you can absolutely tweak the amount of pumpkin spice to suit your preference. Add more for a bolder flavor or less for a subtler hint of spice.

Final Thoughts

Making Pumpkin Pie Cookie is like capturing the essence of fall in a little bite of joy. These cookies are sure to become a seasonal favorite, whether you’re enjoying them with family, sharing at a party, or simply treating yourself on a crisp afternoon. I hope you dive into this recipe and discover just how deliciously simple celebrating autumn can be!

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