Introduction

These Simple Pumpkin Pie Cookies capture the cozy flavors of fall in a delightful treat. Soft cookie dough rolled in coarse sugar and filled with a creamy spiced pumpkin filling make them irresistible. Perfect for festive gatherings or a comforting snack.

A close-up view shows three round cookies on a white plate, each with a cracked, golden-brown outer layer covered in a coarse sugar texture. At the center of each cookie is a smooth, glossy, amber-colored jam filling that shines under the light, contrasting with the rough cookie edges. The plate rests on a white marbled surface, enhancing the warm tones of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
3 oz cream cheese (room temperature)
1/3 cup coarse sugar (for rolling)
2 2/3 cups all-purpose flour
1/2 cup pumpkin purée (pure pumpkin, not pie filling)
1/4 cup brown sugar (for filling)
1 large egg (for filling)
Pinch table salt (for filling)
1/4 tsp vanilla extract (for filling)
1/4 cup whole milk
1/2 tsp pumpkin pie spice (for filling)
Whipped cream (optional, for serving)

Instructions

Step 1: Preheat your oven to 350℉ (175℃) and line a cookie sheet with parchment paper. In a bowl, whisk together the all-purpose flour, pumpkin pie spice, and salt. Set aside.
Step 2: In a large mixing bowl, beat cream cheese, unsalted butter, granulated sugar, and packed brown sugar on medium-high speed until fluffy, about 3 minutes. Scrape the bowl, then add egg yolk and vanilla extract; mix until combined. Gradually add the dry ingredients in three additions, folding after the last to eliminate dry pockets. The dough will be thick.
Step 3: In a medium bowl, whisk together the whole egg, brown sugar, pinch of salt, pumpkin pie spice, whole milk, pumpkin purée, and vanilla extract until smooth. Set aside.
Step 4: Scoop dough into 2-tablespoon portions and roll into balls. Roll each ball in coarse sugar, place on the cookie sheet about 2 inches apart. Use a 1-tablespoon spoon to gently press a well into each ball. Fill each well with 1 tablespoon of pumpkin filling.
Step 5: Bake for 14 to 17 minutes until set and bottoms are light golden. Transfer to a wire rack to cool completely. Repeat shaping and baking with remaining dough, cooling the sheet between batches.
Step 6: Once cooled, optionally top with whipped cream and a sprinkle of pumpkin pie spice or cinnamon for extra festive flavor.

Tips & Variations

Use room temperature ingredients for a smooth, well-mixed dough and filling.
For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
Try adding chopped pecans or walnuts to the dough for a crunchy texture.
If you prefer less sweetness, reduce the sugar slightly in the filling.
Make mini cookies using 1-tablespoon dough portions and less filling for bite-sized treats.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze unfilled dough balls and pumpkin filling separately for up to 1 month; thaw before baking. Reheat baked cookies briefly in a low oven to refresh texture. If topped with whipped cream, add it just before serving to prevent sogginess.

How to Serve

Three round thumbprint cookies are placed close together on a white, slightly speckled plate. Each cookie has a light brown, crumbly outer layer covered in a dusting of sugar crystals, giving a lightly rough texture. In the center of each cookie is a smooth, glossy orange jam filling that looks thick and shiny, contrasting with the cookie base. The plate is on a white marbled surface, adding a clean and soft background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

No, it’s best to use pure pumpkin purée because pumpkin pie filling contains added spices and sweeteners that can affect the flavor and texture of the filling.

How can I prevent the cookie dough from spreading too much while baking?

Make sure your butter and cream cheese are properly softened but not melted, and chill the shaped dough balls before baking if your kitchen is warm. Also, avoid over-mixing the dough to keep it firm.