Pumpkin Pie Cookie Recipe
Thick and chewy well spiced cookies with a crisp bottom and smooth, silky pumpkin pie filling. These big cookies have a great big flavor and are a terrific addition to any holiday table!
Servings: 23
Calories: 184kcal
Ingredients
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 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 the mixture is fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl and blend again. Add the egg yolk and vanilla. Blend until incorporated.
- Add the flour mixture in 3 additions, scraping down the sides of the bowl as needed. Fold a few times with a spatula to ensure there are no dry pockets left. The mixture will be thick.
Prepare the filling:
- Combine all the filling ingredients in a medium bowl. Whisk until blended. Set aside.
Fill and bake the cookies:
- Roll the dough into 2 tablespoon balls (36g each) using a medium cookie scoop. Roll each dough ball in coarse sugar to coat. Place on the prepared cookie sheet about 2 inches apart. Continue until the cookie sheet is filled.
- Using a 1 tablespoon measuring spoon, press down on the dough balls to create a well in the center of each cookie. Fill each well with 1 tablespoon of the prepared filling.
- Bake for 14 to 17 minutes or until the cookies are set and the bottom is light golden brown. Transfer to a wire rack to cool completely.
- Repeat with remaining cookie dough ensuring the cookie sheet is cooled before adding the dough balls.
- When ready to serve, pipe or dollop whipped cream on top each cookie (optional). Sprinkle with additional pumpkin pie spice or cinnamon and enjoy.
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 (not that you'll need Pepto after eating these cookies 🤣)
- Only add whipped cream to the cookies you plan to serve immediately.
- Store leftover cookie 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. Use wax paper between cookie layers
Nutrition
Calories: 184kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 70mg | Potassium: 53mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1088IU | Vitamin C: 0.3mg | Calcium: 22mg | Iron: 1mg