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These pumpkin pie cookies transform the classic fall dessert into a handheld treat that captures all the warm spices and creamy pumpkin goodness we love about traditional pumpkin pie. The buttery cookie base cradles a perfect portion of pumpkin filling, creating a delightful contrast of textures in every bite.
I first made these cookies for a fall gathering where I wanted something more interesting than traditional pumpkin desserts. The reaction was immediate everyone wanted the recipe, and they've become my signature autumn treat that friends request as soon as the leaves start changing.
Ingredients
- All purpose flour: provides structure and creates the perfect cookie texture
- Pumpkin spice blend: brings all those warm fall flavors in one convenient mix
- Cream cheese: adds richness and a subtle tang that complements the sweet dough
- Room temperature butter: ensures proper creaming for a tender cookie
- Coarse sugar: creates a beautiful sparkly exterior and pleasant crunch
- Pumpkin puree: use canned 100% pure pumpkin not pie filling for best results
- Whole milk: adds richness to the filling making it creamy and smooth
- Brown sugar: provides depth of flavor with its subtle molasses notes
Step-by-Step Instructions
- Prepare the Cookie Dough:
- Start by whisking together flour pumpkin spice and salt in a medium bowl. In your mixer bowl cream together the butter cream cheese and sugars for a full 3 minutes until truly light and fluffy. This extended beating incorporates air making your cookies tender rather than dense. Add the egg yolk and vanilla ensuring they are fully incorporated before proceeding.
- Add Dry Ingredients:
- Add the flour mixture in three batches mixing just until combined after each addition. The gradual addition prevents flour from flying everywhere and ensures even distribution. The dough will be quite thick but should hold together well. Use a spatula to fold a few final times making sure no dry pockets remain at the bottom of the bowl.
- Create Cookie Wells:
- Roll the dough into 2 tablespoon balls about 36g each. Rolling each ball in coarse sugar adds a beautiful sparkle and subtle crunch. Place them on your parchment lined baking sheet with ample space between each. Use a measuring spoon to create a deep well in the center of each dough ball pressing firmly but not all the way through.
- Fill and Bake:
- Fill each well with exactly 1 tablespoon of the prepared pumpkin filling. Avoid overfilling or the filling may bubble over during baking. Bake at 350°F for 14 to 17 minutes until the cookies are set and the bottoms are light golden brown. The filling should look set but may still appear slightly soft it will firm up as it cools.
The coarse sugar coating is what truly elevates these cookies from good to outstanding. I once tried skipping this step to save time and immediately regretted it. The subtle crunch and sparkle it adds creates a professional bakery quality finish that makes these cookies truly special.
Make Ahead Options
These pumpkin pie cookies are perfect for preparing in advance of holiday gatherings or weekend baking sessions. The dough can be made up to 3 days ahead and refrigerated tightly wrapped. Allow it to come to cool room temperature before scooping and filling. You can also freeze the shaped cookie dough balls without filling for up to 3 months. When ready to bake thaw in the refrigerator overnight create wells fill and bake as directed.
Variations to Try
While the classic recipe is perfect as is there are several delicious variations worth exploring. Try adding a tablespoon of finely ground pecans to the cookie dough for nutty depth. For a spicier version increase the pumpkin spice in both dough and filling and add a pinch of black pepper to enhance the warmth. White chocolate lovers might enjoy adding 1/3 cup of white chocolate chips to the cookie dough the sweetness pairs beautifully with the spiced pumpkin filling.
Serving Suggestions
These cookies truly shine when served slightly warm about 10 minutes after coming out of the oven when the filling is still slightly soft. For special occasions pipe fresh whipped cream on top just before serving and dust with cinnamon. They pair wonderfully with hot apple cider warm spiced milk or a strong coffee to balance the sweetness. For an elegant dessert plate arrange three cookies with a scoop of vanilla bean ice cream and a drizzle of caramel sauce.
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Recipe FAQs
- → Can I make these cookies ahead of time?
Yes! You can make these pumpkin pie cookies up to 3 days ahead and store them in an airtight container at room temperature. For longer storage, refrigerate them. Just add the whipped cream topping only to cookies you plan to serve immediately.
- → Can I freeze these pumpkin pie cookies?
Absolutely. These cookies freeze exceptionally well when stored in an airtight container with wax paper between layers. Thaw them at room temperature before serving for the best flavor and texture.
- → What can I use to make the wells in the cookie dough?
You can use a 1 tablespoon measuring spoon to press down and create wells in the cookie dough. Alternatively, the bottom of a plastic medicine cup (like those that come with Pepto Bismol) works perfectly for making uniform indentations.
- → Can I use homemade pumpkin puree instead of canned?
Yes, homemade pumpkin puree works well in this recipe. Just make sure to drain it thoroughly to remove excess moisture, as overly wet puree can affect the filling consistency.
- → What's the purpose of cream cheese in the cookie dough?
The cream cheese adds moisture and tenderness to the cookie dough, resulting in a softer texture. It also contributes a subtle tangy flavor that complements the sweet pumpkin filling beautifully.
- → Can I make these without pumpkin spice?
If you don't have pumpkin spice, you can make your own by combining cinnamon, ginger, nutmeg, allspice, and cloves. Typically, a pumpkin spice blend contains 4 parts cinnamon, 2 parts ginger, 1 part nutmeg, and 1 part each of allspice and cloves.