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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.

Ingredients

Scale

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

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