Name: Pumpkin Pie Cookie Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 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 packed brown sugar (112g); 1 large egg yolk, room temperature; 1 teaspoon vanilla extract; ⅓ cup coarse sugar for rolling (78g); 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 or Cool Whip

Ingredients

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 packed brown sugar (112g)

1 large egg yolk, room temperature

1 teaspoon vanilla extract

⅓ cup coarse sugar for rolling (78g)

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

Step 1: Preheat your oven to 350℉ and line a cookie sheet with parchment paper. Set aside.

Step 2: In a medium bowl, whisk together the flour, pumpkin spice, and salt. Set this dry mixture aside.

Step 3: In a large mixing bowl, beat the cream cheese, butter, granulated sugar, and brown sugar on medium-high speed until fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl and beat again.

Step 4: Add the egg yolk and vanilla extract to the butter mixture and blend until incorporated.

Step 5: Gradually add the flour mixture in three additions, folding gently with a spatula after each to ensure no dry pockets remain. The dough will be thick.

Step 6: In a separate bowl, whisk together the egg, brown sugar, pinch of salt, pumpkin spice, milk, pumpkin puree, and vanilla extract to make the pumpkin filling. Set aside.

Step 7: Using a medium cookie scoop, form dough into 2-tablespoon balls (about 36 grams each). Roll each ball in coarse sugar to coat, then place them about 2 inches apart on the prepared cookie sheet.

Step 8: Using a 1-tablespoon measuring spoon, gently press down the center of each dough ball to create a well without breaking through the bottom.

Step 9: Fill each well with about 1 tablespoon of the pumpkin filling.

Step 10: Bake for 14 to 17 minutes, or until the cookies are set and the bottoms turn light golden brown.

Step 11: Transfer the cookies to a wire rack to cool completely before serving.

Step 12: Repeat the process with the remaining dough, making sure the cookie sheet has cooled before placing new dough balls.

Step 13: When ready to serve, optionally top each cookie with whipped cream and sprinkle with additional pumpkin pie spice or cinnamon.

Tips & Variations

To create the well in the cookie dough, you can also use the bottom of a plastic medicine cup for even pressure.

Only add whipped cream to cookies you plan to serve immediately to keep it fresh and stable.

For a dairy-free version, substitute cream cheese and butter with vegan alternatives and use your favorite non-dairy milk in the filling.

Make sure the dough isn’t too cold when forming wells, as it might split; let it come to room temperature if refrigerated overnight.

Storage

Store these cookies in an airtight container at room temperature for up to three days. For longer storage, refrigerate them and bring back to room temperature before serving for the best flavor. To freeze, layer cookies with wax paper in an airtight container. Add whipped cream only right before serving.

FAQs

Can I prepare the dough and filling the night before?

Yes, you can refrigerate both the dough and filling overnight. Allow the dough to come to room temperature for at least 30 minutes before forming the wells to prevent cracking.

Can I substitute the all-purpose flour for gluten-free flour?

While this recipe has not been tested with gluten-free flour, you can try using a gluten-free flour blend suitable for baking. Be aware that texture and consistency may vary.