Simple Pumpkin Pie Cookies Recipe

Introduction

These Simple Pumpkin Pie Cookies combine the cozy flavors of pumpkin pie in a delightful cookie form. They feature a tender cream cheese dough filled with a spiced pumpkin center, perfect for autumn gatherings or anytime you crave a seasonal treat.

Ingredients

• 2 2/3 cups all-purpose flour
• 1 tbsp pumpkin pie spice
• 1/2 tsp salt
• 3 oz cream cheese, at room temperature
• 6 oz unsalted butter (12 tbsp), at room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg yolk, at room temperature
• 1 tsp vanilla extract
• 1/3 cup coarse sugar, for rolling
• 1 large egg, at room temperature
• 1/4 cup brown sugar
• Pinch table salt
• 1/2 tsp pumpkin pie spice
• 1/4 cup whole milk
• 1/2 cup pumpkin purée
• 1/4 tsp vanilla extract
• Whipped cream (for garnish)

Instructions

1. Step 1: 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.
2. Step 2: In a large mixing bowl, beat the cream cheese, butter, granulated sugar, and brown sugar on medium-high speed until fluffy, about 3 minutes. Scrape down the bowl, then add the egg yolk and vanilla extract and blend until incorporated.
3. Step 3: Gradually add the dry flour mixture in three parts, folding gently with a spatula to combine without dry pockets. The dough will be thick.
4. Step 4: In a medium bowl, whisk together the whole egg, brown sugar, salt, pumpkin pie spice, milk, pumpkin purée, and vanilla extract until smooth. Set aside.
5. Step 5: Scoop the dough into 2-tablespoon portions and roll into balls. Roll each ball in coarse sugar to coat, then arrange on the prepared cookie sheet with about 2 inches between them.
6. Step 6: Use a 1-tablespoon measuring spoon to press a well into the center of each dough ball. Fill each well with 1 tablespoon of the pumpkin filling.
7. Step 7: Bake for 14 to 17 minutes, or until cookies are set and lightly golden on the bottom. Transfer to a wire rack to cool completely before adding whipped cream.
8. Step 8: Once cool, top each cookie with whipped cream and optionally sprinkle with pumpkin pie spice or cinnamon for extra flavor.

Tips & Variations

• For an extra kick, add a pinch of ground cloves or nutmeg to the pumpkin filling.
• Use store-bought whipped cream or a dairy-free alternative if preferred.
• Allow cookies to cool completely before filling and topping to prevent filling from melting.
• Roll dough balls generously in coarse sugar for a sparkling, crunchy exterior.

Storage

Store cooled pumpkin pie cookies in an airtight container in the refrigerator for up to 4 days. If topped with whipped cream, add it just before serving to keep it fresh. Reheat slightly at room temperature or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough up to a day in advance and keep it refrigerated. Let it soften slightly before shaping and baking.

What’s a good substitute for pumpkin purée?

If you don’t have pumpkin purée, canned sweet potato purée or butternut squash purée can be used as a substitute with similar flavor and texture.

Simple Pumpkin Pie Cookies Recipe

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★★★★★

4.8 from 150 reviews

These Simple Pumpkin Pie Cookies combine a soft, spiced cookie base with a creamy pumpkin filling, topped with whipped cream for a delightful autumn-inspired treat. Perfectly balanced with pumpkin pie spice and a tender texture, they are easy to prepare and bake, making them an ideal seasonal dessert.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 2/3 cups all-purpose flour
• 1 tbsp pumpkin pie spice
• 1/2 tsp salt

Cookie Dough

• 3 oz cream cheese, at room temperature
• 6 oz unsalted butter, at room temperature (12 tbsp)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg yolk, at room temperature
• 1 tsp vanilla extract
• 1/3 cup coarse sugar, for rolling

Pumpkin Filling

• 1 large egg, at room temperature
• 1/4 cup brown sugar
• Pinch of table salt
• 1/2 tsp pumpkin pie spice
• 1/4 cup whole milk
• 1/2 cup pumpkin purée
• 1/4 tsp vanilla extract

Garnish

• Whipped cream
• Optional: pumpkin pie spice for dusting

Instructions

1. Prepare Equipment and Dry Ingredients: Preheat the 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, then set aside for later.
2. Make the Cookie Dough: In a large bowl, beat the cream cheese, unsalted butter, granulated sugar, and brown sugar on medium-high speed until fluffy, about 3 minutes. Scrape down the sides and add the egg yolk and vanilla extract, blending until combined. Gradually add the flour mixture in three additions, folding with a spatula to eliminate dry pockets. The dough will be thick.
3. Prepare the Pumpkin Filling: In a medium bowl, whisk together the large egg, brown sugar, pinch of salt, pumpkin pie spice, whole milk, pumpkin purée, and vanilla extract until smooth. Set aside.
4. Shape and Fill the Cookies: Scoop 2-tablespoon portions of dough and roll into balls. Roll each in coarse sugar and place on the prepared sheet about 2 inches apart. Use a tablespoon to gently press a well into each dough ball, then fill the well with 1 tablespoon of pumpkin filling.
5. Bake and Cool the Cookies: Bake for 14 to 17 minutes or until set and bottoms are light golden brown. Remove from oven and transfer to a wire rack to cool completely. Repeat with remaining dough, allowing the baking sheet to cool between batches.
6. Serve and Garnish: Once cooled, pipe or dollop whipped cream onto each cookie. Optionally, dust with pumpkin pie spice to enhance the autumn flavor before serving.

Notes

• Ensure all dairy and eggs are at room temperature for better mixing and texture.
• Let cookies cool thoroughly before adding whipped cream to prevent it from melting.
• Coarse sugar coating adds a lovely crunch and sweetness on the cookie exterior.
• Use fresh pumpkin purée, not pumpkin pie filling, for best flavor and consistency.
• Cookies can be stored in an airtight container for up to 3 days. Add whipped cream just before serving.

Keywords: pumpkin cookies, pumpkin pie cookies, autumn dessert, spiced cookies, pumpkin filling cookies, whipped cream cookies, seasonal cookies