Description
Thick and chewy pumpkin pie cookies featuring a crisp bottom and smooth, silky pumpkin pie filling. These spiced cookies make for a delightful addition to any holiday table.
Ingredients
Scale
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 Filling:
- 1 large egg
- 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
- whipped cream for serving (optional)
Instructions
- Preheat oven to 350℉. Line a cookie sheet with parchment paper and set aside.
- Prepare the cookie dough: Whisk together the flour, pumpkin spice, and salt. Set aside. In a large mixing bowl, combine the cream cheese, butter, and sugars. Beat on medium-high until fluffy, about 3 minutes. Add egg yolk and vanilla. Blend until incorporated.
- Add the flour mixture in 3 additions, scraping down the sides of the bowl as needed. Fold with a spatula to ensure no dry pockets remain. The mixture will be thick.
- Prepare the filling: Combine all filling ingredients in a medium bowl. Whisk until blended. Set aside.
- Fill and bake the cookies: Roll dough into 2 tablespoon balls (36g each) and coat with coarse sugar. Place on the prepared sheet. Press down to create a well in each cookie. Fill each well with 1 tablespoon of filling.
- Bake for 14 to 17 minutes or until set and lightly golden. Cool on a wire rack. Serve with whipped cream and spices.
Notes
- To make the well in the cookie dough ball, you can also use the bottom of a plastic medicine cup like the one that comes with Pepto Bismol.
- Only add whipped cream to the cookies you plan to serve immediately.
- Store leftover cookies in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage. Bring to room temperature before serving for the best flavor.
- Freeze well sealed in an airtight container with wax paper between cookie layers.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 184 kcal
- Sugar: 15g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.4g
- Trans Fat: 0.2g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: Pumpkin Pie Cookies, Pumpkin Spice, Dessert Recipe
