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Pumpkin Pie Cookie Recipe

Pumpkin Pie Cookie Recipe
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★★★★★

5.1 from 15 reviews

These Pumpkin Pie Cookies blend the warm flavors of pumpkin pie into a soft, buttery cookie that’s perfect for autumn and holiday celebrations. With a pumpkin-spiced cookie base rolled in coarse sugar and a luscious pumpkin spice filling, these cookies offer a delightful treat reminiscent of classic pumpkin pie but with a fun, handheld twist.

Ingredients

Scale

Dry Ingredients

  • 2 ⅔ cups all-purpose flour (337g)
  • 1 tablespoon pumpkin spice
  • ½ teaspoon salt

Cookie Dough

  • 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)

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. Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin spice, and salt until well combined. This ensures the spices are evenly distributed throughout the cookie dough.
  2. Make the Cookie Dough: In a large bowl, using a mixer, cream the cream cheese and unsalted butter together until smooth and fluffy. Gradually add the granulated sugar and brown sugar, beating until light and creamy. Mix in the egg yolk and vanilla extract until fully incorporated.
  3. Combine Dough Ingredients: Slowly add the dry ingredient mixture to the wet ingredients, mixing just until a soft dough forms. Avoid overmixing to keep the cookies tender.
  4. Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour to firm up. This makes it easier to roll and shape later.
  5. Prepare the Pumpkin Filling: In a separate bowl, whisk together the egg, brown sugar, pinch of salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract until smooth and creamy. Set aside.
  6. Shape the Cookies: Preheat the oven to 350°F (175°C). Divide the chilled dough into small portions. Roll each portion into a ball, then roll the ball in the coarse sugar until fully coated for a crunchy, sweet crust.
  7. Flatten and Fill: Place the sugar-coated dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Make an indentation in the center of each cookie using your thumb or the back of a spoon to create a well for the filling.
  8. Add the Pumpkin Filling: Spoon about 1 teaspoon of the prepared pumpkin filling into each indentation, being careful not to overfill to avoid spills during baking.
  9. Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the cookies are lightly golden around the edges and the filling is set but still soft in the center.
  10. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve with a dollop of whipped cream if desired for an extra creamy touch.

Notes

  • Make sure all your room temperature ingredients are truly at room temperature for smoother mixing and better texture.
  • Do not overfill the center indentation to prevent the filling from spilling during baking.
  • Chilling the dough is crucial to prevent spreading and to achieve the perfect cookie shape.
  • You can adjust the amount of pumpkin spice according to your taste preference for a milder or stronger flavor.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: pumpkin cookie, pumpkin pie cookie, fall desserts, autumn cookies, pumpkin spice cookie, soft cookies, pumpkin puree recipes

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