Pumpkin Pie Cookie Recipe

Pumpkin Pie Cookie Recipe

from pin.it
Dessert
45 min
184 kcal / serving

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!

Ingredients

  • 2 ⅝ cupsall-purpose flour ((337g))
  • 1 tablespoonpumpkin spice
  • ½ teaspoonsalt
  • 3 ozcream cheese (room temperature (86g))
  • 12 tablespoonsunsalted butter (room temperature (6oz))
  • ½ cupgranulated sugar ((110g))
  • ½ cupbrown sugar packed ((112g))
  • 1 largeegg yolk (room temperature)
  • 1 teaspoonvanilla extract
  • ⅓ cupcoarse sugar for rolling ((78g))
  • 1 largeegg (room temperature)
  • ¼ cupbrown sugar ((56g))
  • table salt
  • ½ teaspoonpumpkin spice
  • ¼ cupwhole milk ((2oz))
  • ½ cuppumpkin puree ((122g))
  • ¼ teaspoonvanilla extract
  • whipped cream for serving ((optional))

Directions

  1. 1

    Preheat oven to 350℉. Line a cookie sheet with parchment paper and set aside.

Prepare the cookie dough:

  1. 1

    Whisk together the flour, pumpkin spice and salt. Set aside. 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. Add the egg yolk and vanilla. Blend until incorporated.

  2. 2

    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.

Prepare the filling:

  1. 1

    Combine all the filling ingredients in a medium bowl. Whisk until blended. Set aside.

Fill and bake the cookies:

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Repeat with remaining cookie dough ensuring the cookie sheet is cooled before adding the dough balls.

  5. 5

    When ready to serve, pipe or dollop whipped cream on top each cookie (optional). Sprinkle with additional pumpkin pie spice or cinnamon and enjoy.