Print

Pumpkin Pie Cookie Recipe

Pumpkin Pie Cookie Recipe
Print Recipe

★★★★★

4.7 from 18 reviews

These Pumpkin Pie Cookies combine the warm, comforting flavors of classic pumpkin pie into a soft, chewy cookie form. Featuring pumpkin spice, creamy pumpkin puree, and a hint of vanilla, these cookies are perfect for autumn gatherings or whenever you crave a seasonal treat. Rolled in coarse sugar for an extra crunch, they offer a delightful texture and festive taste with every bite.

Ingredients

Scale

Dry Ingredients

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

Cream Cheese Butter Mixture

  • 3 oz cream cheese, room temperature (86g)
  • 12 tablespoons unsalted butter, room temperature (6oz)
  • ½ cup granulated sugar (110g)
  • ½ cup packed brown sugar (112g)
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract

For Rolling

  • ⅓ cup coarse sugar (78g)

Glaze and Filling

  • 1 large egg, room temperature
  • ¼ cup packed brown sugar (56g)
  • Pinch table salt
  • ½ teaspoon pumpkin spice
  • ¼ cup whole milk (2oz)
  • ½ cup pumpkin puree (122g)
  • ¼ teaspoon vanilla extract

Optional

  • Whipped cream for serving

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, 1 tablespoon of pumpkin spice, and ½ teaspoon of salt until evenly combined. Set this aside to be incorporated later.
  2. Cream Butter and Cream Cheese: In a large mixing bowl, beat the room temperature cream cheese and unsalted butter together until smooth and creamy, about 2-3 minutes on medium speed. This will create a rich base for your cookie dough.
  3. Add Sugars and Egg Yolk: Gradually add the granulated sugar and brown sugar to the cream cheese and butter mixture, beating until light and fluffy. Then, mix in the egg yolk and 1 teaspoon vanilla extract until fully incorporated.
  4. Combine Wet and Dry Ingredients: Slowly add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.
  5. Roll Dough in Coarse Sugar: Using a cookie scoop or spoon, form the dough into balls and gently roll each ball in the ⅓ cup coarse sugar until fully coated. Place the coated dough balls on a baking sheet lined with parchment paper, spaced about 2 inches apart.
  6. Prepare the Glaze: In a small bowl, whisk together the whole egg, ¼ cup brown sugar, pinch of salt, ½ teaspoon pumpkin spice, whole milk, pumpkin puree, and ¼ teaspoon vanilla extract until smooth and homogeneous.
  7. Glaze the Cookies: Using a spoon or brush, gently spread a thin layer of the glaze mixture over the top of each cookie dough ball right before baking. This glaze will infuse the cookies with pumpkin flavor and a slight shine.
  8. Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes, or until the edges are lightly golden and the centers are set but still soft.
  9. 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 topped with whipped cream if desired for an extra indulgent touch.

Notes

  • Make sure all dairy ingredients are at room temperature for proper mixing and texture.
  • Do not overmix the dough once the flour is added to ensure tender cookies.
  • Use fresh pumpkin puree, not pumpkin pie filling, to control sweetness and spice.
  • For a crispier cookie, reduce the coarse sugar coating or omit the glaze.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Nutrition

Keywords: Pumpkin Pie Cookie, Pumpkin Cookies, Fall Cookies, Pumpkin Spice Cookie, Autumn Dessert

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