Ingredients
Cookie Dough
- 2 ⅔ cups all-purpose flour (337g)
- 1 tablespoon pumpkin spice
- ½ teaspoon salt
- 3 oz cream cheese, room temperature (86g)
- 12 tablespoons unsalted butter, room temperature (6oz)
- ½ cup granulated sugar (110g)
- ½ cup brown sugar, packed (112g)
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- ⅓ cup coarse sugar for rolling (78g)
Pumpkin Pie Filling
- 1 large egg, room temperature
- ¼ cup brown sugar (56g)
- Pinch of table salt
- ½ teaspoon pumpkin spice
- ¼ cup whole milk (2oz)
- ½ cup pumpkin puree (122g)
- ¼ teaspoon vanilla extract
For Serving (Optional)
- Whipped cream
- Additional pumpkin pie spice or cinnamon for sprinkling
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350℉ (175℃) and line a cookie sheet with parchment paper. This prevents sticking and ensures even baking.
- Mix Dry Ingredients for Dough: In a medium bowl, whisk together all-purpose flour, pumpkin spice, and salt. Set this aside for later to integrate into the wet mixture.
- Create Cream Cheese and Butter Mixture: Using a large mixing bowl, beat together the room temperature cream cheese, unsalted butter, granulated sugar, and brown sugar on medium-high speed for about 3 minutes until the mixture turns fluffy. Scrape down the sides and beat again to ensure even mixing.
- Add Egg Yolk and Vanilla: Incorporate the egg yolk and vanilla extract into the creamy mixture and blend until fully combined.
- Combine Flour Mixture with Wet Ingredients: Add the flour mixture gradually in three additions, folding gently with a spatula after each addition to avoid dry pockets. The dough will be thick and slightly sticky.
- Prepare Pumpkin Pie Filling: In a separate bowl, whisk together the egg, brown sugar, pinch of salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract until smooth and well blended. Set aside.
- Form Dough Balls and Coat: Using a medium cookie scoop, roll the dough into 2 tablespoon-sized balls (approximately 36g each). Roll each ball in the coarse sugar to coat thoroughly, then place them spaced about 2 inches apart on the prepared cookie sheet.
- Create Wells and Fill Cookies: Press down the center of each dough ball gently with a 1 tablespoon measuring spoon to form a shallow well. Fill each well with 1 tablespoon of the prepared pumpkin pie filling.
- Bake Cookies: Bake in the preheated oven for 14 to 17 minutes or until cookies are set and the bottoms just start to turn light golden brown.
- Cool Cookies: Transfer the cookies to a wire rack and let them cool completely to set the filling and make handling easier.
- Repeat Baking Process: Cool the cookie sheet between batches and repeat the rolling, filling, and baking until all dough has been used.
- Serve: Before serving, optionally pipe or dollop whipped cream on each cookie and sprinkle with additional pumpkin pie spice or cinnamon for extra flavor and presentation. Enjoy your delicious Pumpkin Pie Cookies!
Notes
- Ensure all dairy and eggs are at room temperature to achieve a smooth, creamy dough.
- Coarse sugar adds a pleasant crunch and sparkle on the cookie exterior; substitute with sanding sugar if needed.
- You can use canned or homemade pumpkin puree; avoid pumpkin pie filling as it is sweetened and spiced already.
- For a dairy-free variant, substitute cream cheese and butter with suitable plant-based alternatives, but texture and flavor will vary.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- Freeze baked cookies without whipped cream for up to 2 months; thaw before serving and add toppings fresh.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
