Pumpkin Pie Cookies
A tender, spiced cream cheese cookie surrounds a smooth pumpkin custard center, creating a dessert that combines the flavor of pumpkin pie with the convenience of an individual cookie. A coating of coarse sugar adds a crisp, sparkling finish, while whipped cream may be added after cooling for a festive presentation.
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Ingredients
Cookie Dough
- 6 ounces unsalted butter softened to room temperature, ideally around 70°F
- 2 2/3 cups all-purpose flour
- 1/3 cup coarse-grain sugar reserved for coating the dough balls
- 1 large egg yolk brought to room temperature
- 1 tablespoon pumpkin pie spice
- 3 ounces cream cheese softened to room temperature
- 1/2 cup firmly packed brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/2 cup white granulated sugar
Pumpkin Filling
- 1/4 cup whole milk
- 1/2 teaspoon pumpkin pie spice
- 1 large egg preferably at room temperature
- 1/2 cup pure pumpkin purée not prepared pumpkin pie filling
- A small pinch of table salt
- 1/4 teaspoon vanilla extract
- 1/4 cup brown sugar
Optional Topping
- Whipped cream as desired
- Pumpkin pie spice or cinnamon for a light finishing sprinkle if desired
Instructions
- Heat the oven to 350°F (175°C). Cover a cookie sheet with parchment paper.
- In a separate bowl, whisk together the 2 2/3 cups all-purpose flour, 1 tablespoon pumpkin pie spice, and 1/2 teaspoon salt until evenly distributed. Place the mixture aside.
- Place the softened cream cheese, unsalted butter, granulated sugar, and packed brown sugar in a large mixing bowl. Beat at medium-high speed for approximately 3 minutes, or until the mixture becomes light and fluffy.
- Scrape along the sides and bottom of the bowl, then mix again briefly so the ingredients are evenly blended.
- Add the egg yolk and vanilla extract, beating until fully incorporated.
- Add the reserved flour mixture in three separate additions, scraping the bowl between additions when necessary. Once combined, fold the dough several times with a spatula to eliminate any remaining pockets of dry flour. The finished dough should be thick.
- In a medium bowl, combine the whole egg, brown sugar, table salt, pumpkin pie spice, whole milk, pumpkin purée, and vanilla extract.
- Whisk thoroughly until the mixture is uniform and smooth. Set the pumpkin filling aside while shaping the cookies.
- Portion the cookie dough into 2-tablespoon amounts, approximately 36 grams each, and roll every portion into a ball.
- Coat each dough ball evenly in the coarse sugar, then place the balls on the parchment-lined cookie sheet with approximately 2 inches of space between them.
- Use a 1-tablespoon measuring spoon to carefully press an indentation into the center of each dough ball.
- Spoon 1 tablespoon of pumpkin filling into each prepared well.
- Bake the filled cookies for 14–17 minutes, until they are set and their bottoms have developed a pale golden-brown color.
- Remove the cookies from the oven and transfer them to a wire cooling rack. Allow them to cool completely.
- If additional dough remains, repeat the shaping, coating, filling, and baking procedure. Allow the cookie sheet to cool before preparing each subsequent batch.
- After the cookies have cooled completely, add a piped swirl or small dollop of whipped cream, if desired.
- For an optional finishing touch, lightly dust the whipped cream with pumpkin pie spice or cinnamon before serving.
Notes
Use pure pumpkin purée rather than pumpkin pie filling, as prepared pie filling contains additional sweeteners and seasonings.
For a smooth, easily blended dough, keep the butter and cream cheese at room temperature; butter at approximately 70°F is ideal.
The coarse-sugar coating provides a lightly crisp texture and sparkling exterior.
Allow the cookies to cool fully before adding whipped cream so the topping retains its shape.