Pumpkin Pie Cookie – The Cozy Fall Dessert You Need
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!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 23 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
1. Preheat oven to 350℉. Line a cookie sheet with parchment paper and set aside.
2. Whisk together the flour, pumpkin spice and salt. Set aside.
3. 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.
4. Add the egg yolk and vanilla. Blend until incorporated.
5. 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.
6. Combine all the filling ingredients in a medium bowl. Whisk until blended. Set aside.
7. 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.
8. 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.
9. 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.
10. Repeat with remaining cookie dough ensuring the cookie sheet is cooled before adding the dough balls.
11. 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 cookies 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.
Nutritional information is calculated using an ingredient database and should be considered as an estimate. Garnishes and optional ingredients are not included.
Find it online: https://cookingwithramsay.com/pumpkin-pie-cookie-recipe/