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This thick and chewy pumpkin pie cookie combines the cozy flavors of autumn in a single bite. Crispy on the edges and soft in the middle, these cookies are filled with a silky pumpkin pie mixture that makes every mouthful feel like a mini celebration of the season. Perfect for holiday tables, casual gatherings, or simply an indulgent treat, they quickly become a favorite for both kids and adults.
I first made these cookies on a chilly October afternoon, and now they are a regular request from my family whenever pumpkin season arrives. They feel like autumn wrapped in a cookie.
Ingredients
- All-purpose flour: for structure; choose fresh, unbleached flour for best results
- Pumpkin spice: for warm aromatic flavor; store-bought or homemade works beautifully
- Salt: to balance sweetness and enhance flavor
- Cream cheese: adds richness and helps the cookies stay tender
- Unsalted butter: at room temperature for creamy texture and buttery flavor
- Granulated sugar: for sweetness and slight crispness on the cookie surface
- Brown sugar: adds moisture and a hint of caramel flavor
- Egg yolk: binds ingredients and adds richness
- Vanilla extract: enhances the overall flavor
- Coarse sugar: for rolling creates a slightly crunchy exterior
- For the pumpkin filling
- Egg: for structure and creaminess
- Brown sugar: adds sweetness and depth
- Table salt: to balance the filling
- Pumpkin spice: gives the filling a warm, seasonal flavor
- Whole milk: adds creaminess
- Pumpkin puree: for authentic pumpkin flavor
- Vanilla extract: to enhance all flavors
- Whipped cream: optional for a creamy topping
Step-by-Step Instructions
- Sauté the Aromatics:
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper
- Whisk together the flour, pumpkin spice, and salt; set aside
- Cream the Butter and Sugars:
- Combine cream cheese, butter, granulated sugar, and brown sugar in a mixing bowl
- Beat on medium-high until fluffy
- Add the egg yolk and vanilla extract and blend until smooth
- Incorporate Dry Ingredients:
- Add the flour mixture in three parts
- Mix gently until fully incorporated without overworking the dough
- Prepare the Pumpkin Filling:
- In a separate bowl, whisk together the egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree, and vanilla extract until smooth
- Set aside
- Shape and Fill Cookies:
- Form 2-tablespoon balls of dough and roll in coarse sugar
- Place on the prepared cookie sheet
- Press down the center of each dough ball to create a well
- Fill each well with about 1 tablespoon of pumpkin filling
- Bake the Cookies:
- Bake for 14 to 17 minutes until bottoms are lightly golden
- Cool completely on a wire rack
- Serve:
- These cookies are perfect slightly warm or at room temperature
- Top with whipped cream if desired and sprinkle lightly with pumpkin spice or cinnamon
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I adore the pumpkin filling for its creamy texture and warm spice. One year I brought these cookies to a family gathering, and the plate disappeared in minutes. It's become a tradition to make them each fall.
Storage Tips
Store at room temperature in an airtight container for up to three days
For longer storage, refrigerate and allow cookies to return to room temperature before serving
Freeze in layers separated by wax paper in an airtight container for best results
Ingredient Substitutions
Use Greek yogurt instead of cream cheese for a lighter texture
Almond milk or oat milk works in place of whole milk
Maple sugar or coconut sugar can replace brown sugar for subtle flavor changes
Serving Suggestions
Serve with a dollop of whipped cream or a scoop of vanilla ice cream
Pair with hot cider or coffee for a cozy treat
Sprinkle extra pumpkin spice or cinnamon on top for added aroma
Cultural and Historical Context
Pumpkin pie cookies combine the American tradition of pumpkin pie with the universal love of cookies
They are perfect for fall celebrations like Thanksgiving or Halloween
Inspired by bakery-style cookies, they bring that café feel into your home kitchen
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Frequently Asked Questions About Recipes
- → What makes these cookies chewy and soft?
The combination of cream cheese, butter, and brown sugar creates a tender, chewy texture while keeping the edges crisp.
- → Can I make the dough ahead of time?
Yes, the dough can be prepared and refrigerated up to 24 hours in advance. Let it soften slightly before shaping.
- → How do I store these cookies?
Keep them in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
- → Can these cookies be frozen?
Yes, freeze in an airtight container with wax paper between layers. Thaw at room temperature before serving.
- → Should I add whipped cream before storing?
No, only add whipped cream just before serving to prevent the cookies from becoming soggy.
- → Can I substitute homemade pumpkin spice?
Absolutely. A mix of cinnamon, nutmeg, ginger, and cloves works perfectly in place of store-bought pumpkin spice.