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Simple Pumpkin Pie Cookies Recipe

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4.7 from 146 reviews

Delight in these simple pumpkin pie cookies featuring a tender cream cheese and butter dough, filled with a smooth spiced pumpkin filling. Perfect for fall, these cookies combine festive flavors with a sparkly sugar coating and an optional dollop of whipped cream for an extra special touch.

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)
  • 3 oz cream cheese (room temperature)
  • 1/3 cup coarse sugar (for rolling)
  • 2 2/3 cups all-purpose flour

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 Serving (Optional)

  • Whipped cream
  • Additional pumpkin pie spice or cinnamon for garnish

Instructions

  1. Prepare Equipment and Dry Ingredients: Preheat your oven to 350℉ (175℃) and line a cookie sheet with parchment paper. In a separate bowl, whisk together the flour, pumpkin pie spice, and salt. Set aside for later use.
  2. Make the Cookie Dough: 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 the egg yolk and vanilla extract, blending until incorporated. Gradually add the dry flour mixture in three additions, mixing well and folding at the end to eliminate dry pockets. The dough will be thick.
  3. Prepare the Pumpkin Filling: In a medium bowl, whisk together the egg, brown sugar, table salt, pumpkin pie spice, whole milk, pumpkin purée, and vanilla extract until smooth. Set aside until ready to fill cookies.
  4. Shape and Fill the Cookies: Scoop 2-tablespoon portions (about 36g) of dough and roll into balls. Roll each in coarse sugar and place on the cookie sheet about 2 inches apart. Using a 1-tablespoon measuring spoon, press down gently to create a well in each ball, then fill each well with 1 tablespoon of pumpkin filling.
  5. Bake and Cool: Bake the cookies for 14 to 17 minutes until set and bottoms are lightly golden. Transfer to a wire rack to cool completely. Repeat shaping, filling, and baking if there is remaining dough, cooling the sheet between batches.
  6. Serve and Garnish: When cookies are fully cooled, optionally pipe or dollop whipped cream on top. Sprinkle a little pumpkin pie spice or cinnamon for added flavor and a festive finish.

Notes

  • Use room temperature butter and cream cheese for a smooth, fluffy dough.
  • Pure pumpkin purée (not pumpkin pie filling) provides the best flavor and consistency.
  • Allow cookies to cool completely before adding whipped cream to maintain shape.
  • Rolling dough balls in coarse sugar adds a pleasant crunchy texture.
  • Cookie dough can be refrigerated to firm up if too soft, making shaping easier.
  • Ensure the cookie sheet is cooled between batches to prevent premature melting of dough balls.

Keywords: pumpkin pie cookies, pumpkin cookies, fall cookies, pumpkin dessert, spiced cookies, cream cheese cookie dough

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