Description
These Pumpkin Pie Cookies are thick and chewy with a crisp bottom and smooth, silky pumpkin pie filling. Perfectly spiced with warm pumpkin spice, they combine a soft cookie texture with a creamy pumpkin center, making them an excellent holiday treat or anytime delight for pumpkin lovers.
Ingredients
Scale
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 and Prepare: Preheat your oven to 350℉ (177℃). Line a cookie sheet with parchment paper and set aside to ensure easy cookie removal and cleanup.
- Prepare the Cookie Dough: In a bowl, whisk together the all-purpose flour, pumpkin spice, and salt. Set this dry mixture aside. In a separate large mixing bowl, combine the room temperature cream cheese, unsalted butter, granulated sugar, and brown sugar. Using an electric hand or stand mixer on medium-high speed, beat the mixture until fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl and beat again for even mixing. Add the egg yolk and vanilla extract, then continue mixing until fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients in three additions. Fold and mix carefully using a spatula to avoid any dry pockets, resulting in a thick cookie dough.
- Prepare the Pumpkin Filling: In a medium bowl, whisk together the large egg, brown sugar, pinch of table salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract until fully blended. Set this pumpkin pie filling mixture aside for later use.
- Shape and Roll the Cookies: Using a medium cookie scoop or tablespoon measure, form the cookie dough into 2-tablespoon balls (approximately 36 grams each). Roll each dough ball thoroughly in coarse sugar to coat the outside. Place the coated dough balls about 2 inches apart on the prepared cookie sheet.
- Create a Well and Fill: Using a 1 tablespoon measuring spoon or the bottom of a medicine cup, press down the center of each dough ball to create a deep well. Carefully spoon 1 tablespoon of the prepared pumpkin filling into each indentation, filling the cookie centers.
- Bake the Cookies: Bake the cookies in the preheated oven for 14 to 17 minutes or until the cookies are set and the bottoms turn a light golden brown. Bake times may vary slightly depending on individual ovens.
- Cool: Remove the cookies from the oven and transfer them to a wire rack to cool completely. Allow the cookie sheet to cool between batches if making multiple batches to prevent spreading.
- Serve: When ready to serve, optionally top each cookie with a dollop or swirl of whipped cream. Sprinkle additional pumpkin pie spice or cinnamon on top for added flavor and a lovely presentation. Enjoy these pumpkin pie cookies warm or at room temperature.
Notes
- To create the cookie well, you can also use the bottom of a plastic medicine cup (such as the one that comes with Pepto Bismol) to press the dough.
- Only add whipped cream or Cool Whip to cookies you plan to serve immediately to maintain freshness and texture.
- Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate and bring to room temperature before serving to preserve flavor.
- Cookies freeze well in an airtight container with wax paper between layers to prevent sticking.
- Substituting evaporated milk for whole milk in the filling is possible; however, cream cheese is essential for proper dough texture and shape retention.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin pie cookies, pumpkin spice cookies, pumpkin dessert, thumbprint cookies, holiday cookies, pumpkin filling, chewy cookies, pumpkin spice
