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Simple Pumpkin Pie Cookies Recipe

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4.5 from 126 reviews

These Simple Pumpkin Pie Cookies are a delightful seasonal treat combining soft, spiced cookie dough with a creamy pumpkin filling, all baked to perfection and optionally topped with whipped cream for an extra festive touch. Perfect for autumn celebrations or whenever you crave a cozy, pumpkin-flavored dessert.

Ingredients

Scale

For the Cookie Dough:

  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 tbsp pumpkin pie spice
  • 1 large egg yolk
  • 6 oz unsalted butter (room temperature, about 70°F for a smooth dough)
  • 3 oz cream cheese (room temperature for easy creaming)
  • 2 2/3 cups all-purpose flour
  • 1/3 cup coarse sugar (for rolling, gives a nice sparkly crunch)

For the Pumpkin Filling:

  • 1/2 cup pumpkin purée (pure pumpkin, not pie filling)
  • 1/4 cup brown sugar
  • 1 large egg
  • Pinch table salt
  • 1/4 tsp vanilla extract
  • 1/4 cup whole milk
  • 1/2 tsp pumpkin pie spice

For Serving (Optional):

  • Whipped cream

Instructions

  1. Prepare Equipment and Dry Ingredients: Preheat your oven to 350℉ (175℃) and line a cookie sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, 1 tbsp pumpkin pie spice, and 1/2 tsp salt. Set the dry ingredients aside for later use.
  2. Make the Cookie Dough: In a large mixing bowl, combine 3 oz room temperature cream cheese, 6 oz room temperature unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar. Beat on medium-high speed for about 3 minutes until fluffy, scraping down the bowl as needed. Add 1 large room temperature egg yolk and 1 tsp vanilla extract, mixing until fully incorporated. Gradually add the prepared dry ingredients in three additions, folding with a spatula to avoid dry pockets. The dough will be thick.
  3. Prepare the Pumpkin Filling: In a medium bowl, whisk together 1 large room temperature egg, 1/4 cup brown sugar, a pinch of salt, 1/2 tsp pumpkin pie spice, 1/4 cup whole milk, 1/2 cup pumpkin purée, and 1/4 tsp vanilla extract until smooth. Set aside until ready to fill the cookies.
  4. Shape and Fill the Cookies: Scoop the cookie dough into 2-tablespoon portions (about 36g each) and roll into balls. Roll each ball in 1/3 cup coarse sugar until coated. Arrange on the prepared cookie sheet about 2 inches apart. Using a 1-tablespoon measuring spoon, gently press a well into the center of each dough ball. Fill each well with 1 tablespoon of the pumpkin filling prepared earlier.
  5. Bake and Cool the Cookies: Bake in the preheated oven for 14 to 17 minutes or until the cookies are set and the bottoms turn light golden brown. Remove from oven and transfer to a wire rack to cool completely. Repeat with any remaining dough, allowing the cookie sheet to cool between batches. Cooling thoroughly before added toppings ensures they hold shape.
  6. Serve and Garnish: Once cooled, optionally pipe or dollop whipped cream onto each cookie. Sprinkle lightly with pumpkin pie spice or cinnamon for an extra burst of autumn flavor. Serve and enjoy!

Notes

  • Ensure the butter and cream cheese are at room temperature for smooth, well-incorporated cookie dough.
  • Use pure pumpkin purée, not pumpkin pie filling, to control sweetness and texture of the filling.
  • Allow cookies to cool completely before adding whipped cream to prevent it from melting.
  • Coarse sugar used for rolling adds a nice crunch and sparkle to the cookie exterior.
  • Store cookies in an airtight container at room temperature for up to 3 days.
  • These cookies freeze well; freeze baked cookies without filling or toppings, then fill and garnish after thawing.

Keywords: pumpkin pie cookies, pumpkin cookies, autumn dessert, fall cookies, pumpkin spice cookies, creamy pumpkin filling, holiday cookies

Find it online: https://dinewithdylan.com/simple-pumpkin-pie-cookies-recipe/