Print

Simple Pumpkin Pie Cookies Recipe

Print Recipe

★★★★★

4.7 from 140 reviews

These Simple Pumpkin Pie Cookies combine the warm, cozy flavors of pumpkin pie with a soft, buttery cookie base. Featuring a spiced pumpkin filling nestled in the center of sugar-crusted dough balls, these cookies offer a delightful autumn treat that’s perfect for fall gatherings or holiday celebrations. Finished with optional whipped cream and a dusting of pumpkin pie spice, they’re sure to become a seasonal favorite.

Ingredients

Scale

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)
  • 1/3 cup coarse sugar (for rolling, gives a nice sparkly crunch)
  • 2 2/3 cups all-purpose flour (preferably King Arthur for consistent results)

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 best flavor and aroma)

Instructions

  1. Prepare Dry Ingredients: Preheat your oven to 350℉ (175℃) and line a cookie sheet with parchment paper. In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, and salt. Set these dry ingredients aside for later use.
  2. Make Cookie Dough: In a large mixing bowl, combine the cream cheese, unsalted butter, granulated sugar, and packed brown sugar. Beat on medium-high speed until the mixture is fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl and blend again to ensure everything is well combined. Add the egg yolk and vanilla extract, then blend until fully incorporated. Gradually add the dry flour mixture in three additions, scraping down the bowl as needed. Fold a few times with a spatula at the end to make sure there are no dry pockets left. The dough will be thick.
  3. Prepare Pumpkin Filling: In a medium bowl, combine the whole egg, brown sugar, a pinch of table salt, pumpkin pie spice, whole milk, pumpkin purée, and vanilla extract. Whisk everything together until well blended and smooth. Set aside until ready to fill the cookies.
  4. Shape and Fill Cookies: Scoop the prepared dough into 2-tablespoon portions (about 36g each) and roll into balls. Roll each ball in coarse sugar to coat, then arrange them on the prepared cookie sheet, leaving about 2 inches between each one. Using a 1-tablespoon measuring spoon, gently press down on each dough ball to make a well in the center. Fill each well with 1 tablespoon of the prepared pumpkin filling.
  5. Bake the Cookies: Bake the filled cookies in the preheated oven for 14 to 17 minutes, or until they are set and the bottoms are a light golden brown. Remove them from the oven and transfer to a wire rack to cool completely. If you have more dough, repeat the shaping, filling, and baking process, ensuring the cookie sheet is cooled between batches.
  6. Optional Topping: Once the cookies are completely cool, pipe or dollop whipped cream onto each cookie if desired. Optionally, sprinkle a bit of pumpkin pie spice or cinnamon on top to enhance the autumn flavor. Using fresh whipped cream and a light dusting of spice makes the cookies even more inviting.

Notes

  • Ensure butter and cream cheese are at room temperature for smooth and easily creamed dough.
  • Use pure pumpkin purée, not pumpkin pie filling, for the best texture and flavor in the filling.
  • Let cookies cool completely before adding whipped cream to prevent it from melting.
  • Coarse sugar coating on dough balls adds a pleasant crunchy texture and sparkly look.
  • You can store baked cookies in an airtight container for up to 3 days; add whipped cream just before serving.

Keywords: Pumpkin pie cookies, pumpkin cookies, fall cookies, autumn dessert, spiced cookies, pumpkin spice, cream cheese cookies

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