Pumpkin Pie Cookies (Print Version)
Soft cookies with creamy pumpkin filling, coated in coarse sugar and topped with optional whipped cream for a delightful fall treat.
# Ingredients:
→ For the cookie dough
01 -
2 2/3 cups all-purpose flour (337g)
02 -
1 tablespoon pumpkin spice
03 -
1/2 teaspoon salt
04 -
3 ounces cream cheese, room temperature (86g)
05 -
12 tablespoons unsalted butter, room temperature (6oz)
06 -
1/2 cup granulated sugar (110g)
07 -
1/2 cup packed brown sugar (112g)
08 -
1 large egg yolk, room temperature
09 -
1 teaspoon vanilla extract
10 -
1/3 cup coarse sugar for rolling (78g)
→ For the pumpkin filling
11 -
1 large egg, room temperature
12 -
1/4 cup packed brown sugar (56g)
13 -
Pinch of table salt
14 -
1/2 teaspoon pumpkin spice
15 -
1/4 cup whole milk (2oz)
16 -
1/2 cup pumpkin puree (122g)
17 -
1/4 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 and set aside.
02 -
Whisk together the flour, pumpkin spice, and salt in a medium bowl. In a large mixing bowl, combine cream cheese, butter, granulated sugar, and brown sugar. Beat on medium-high until fluffy, approximately 3 minutes. Scrape down the sides and bottom of the bowl and blend again. Add the egg yolk and vanilla extract and mix until fully incorporated. Gradually add the flour mixture in 3 additions, scraping the bowl as needed. Fold the dough gently with a spatula to remove any dry pockets. The dough will be thick.
03 -
In a medium bowl, whisk together egg, brown sugar, salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract until smooth. Set aside.
04 -
Roll the cookie dough into 2-tablespoon balls (36g each) using a cookie scoop. Roll each ball in coarse sugar to coat and place on the prepared cookie sheet 2 inches apart. Using a 1-tablespoon measuring spoon, press down on each dough ball to create a well in the center. Fill each well with 1 tablespoon of the prepared filling.
05 -
Bake in the preheated oven for 14-17 minutes, or until the cookies are set and the bottoms are light golden brown. Transfer the cookies to a wire rack to cool completely.
06 -
Repeat the shaping, filling, and baking process with the remaining cookie dough, ensuring the cookie sheet is cool before placing new dough balls on it.
07 -
Pipe or dollop whipped cream on top of each cookie if desired. Sprinkle with additional pumpkin spice or cinnamon. Serve and enjoy.
# Additional Notes:
01 -
To create the well in the cookie dough, use a 1-tablespoon measuring spoon or the base of a small medicine cup.
02 -
Only add whipped cream to cookies you plan to serve immediately.
03 -
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer storage. Bring to room temperature before serving.
04 -
Cookies can be frozen in an airtight container with wax paper between layers.