Description
Pumpkin Pie Cookies are soft, spiced cookies filled with a creamy pumpkin center, perfect for autumn or holiday treats. Optional whipped cream adds a decadent touch.
Ingredients
-
- For the 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)
- For the pumpkin filling:
- 1 large egg, room temperature
- ¼ cup brown sugar (56g)
- Pinch table salt
- ½ teaspoon pumpkin spice
- ¼ cup whole milk (2oz)
- ½ cup pumpkin puree (122g)
- ¼ teaspoon vanilla extract
- Whipped cream for serving (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together butter, cream cheese, granulated sugar, and brown sugar until light and fluffy. Mix in egg yolk and vanilla extract.
- In a separate bowl, combine flour, pumpkin spice, and salt. Gradually mix into the wet ingredients to form cookie dough.
- Form dough into balls and roll in coarse sugar. Place on prepared baking sheet.
- Bake cookies for 10–12 minutes until edges are lightly golden. Cool completely.
- For the pumpkin filling, whisk together egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree, and vanilla extract in a small bowl.
- Once cookies are cooled, cut a small hole or indentation in the center and fill with pumpkin mixture.
- Optional: top with whipped cream before serving.
Notes
- Chill the cookie dough for 30 minutes if it’s too soft to handle.
- These cookies can be made a day ahead; store in an airtight container.
- Use fresh pumpkin puree for best flavor, or canned if necessary.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American