Pumpkin Pie Cookies (Printable Recipe)
Chewy pumpkin cookies with silky pie filling and warm spice flavor, crisp edges and soft centers.
# Ingredients You'll Need:
→ Cookie Dough
01 -
2 ⅔ cups all-purpose flour (337g)
02 -
1 tablespoon pumpkin spice
03 -
½ teaspoon salt
04 -
3 oz cream cheese, room temperature (86g)
05 -
12 tablespoons unsalted butter, room temperature (6oz)
06 -
½ cup granulated sugar (110g)
07 -
½ cup brown sugar, packed (112g)
08 -
1 large egg yolk, room temperature
09 -
1 teaspoon vanilla extract
10 -
⅓ cup coarse sugar for rolling (78g)
→ Pumpkin Filling
11 -
1 large egg, room temperature
12 -
¼ cup brown sugar (56g)
13 -
pinch table salt
14 -
½ teaspoon pumpkin spice
15 -
¼ cup whole milk (2oz)
16 -
½ cup pumpkin puree (122g)
17 -
¼ teaspoon vanilla extract
18 -
whipped cream for serving (optional)
# Steps to Follow:
01 -
Preheat oven to 350°F. Line a cookie sheet with parchment paper. Whisk together flour, pumpkin spice and salt in a bowl, set aside. In a large bowl, beat cream cheese, butter and sugars with electric mixer on medium-high until fluffy. Add egg yolk and vanilla. Gradually add flour mixture in three additions, blending until just incorporated.
02 -
In a medium bowl, whisk together egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree and vanilla extract until smooth. Set aside.
03 -
Form dough into 2-tablespoon balls (36g each). Roll each ball in coarse sugar and place on prepared cookie sheet. Using a 1-tablespoon measuring spoon, press down on center of each dough ball to create a well. Fill each well with about 1 tablespoon of pumpkin filling.
04 -
Bake for 14-17 minutes or until cookies are just set and bottoms are light golden brown. Transfer to wire rack to cool completely before serving.
# Extra Tips:
01 -
Store in airtight container at room temperature for up to 3 days or refrigerate for longer storage
02 -
Add whipped cream topping only to cookies being served immediately
03 -
Can be frozen in airtight container with wax paper between layers
04 -
Best served at room temperature for optimal pumpkin pie flavor