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Pumpkin Pie Cookies with Cream Cheese Filling Recipe

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These Pumpkin Pie Cookies combine the rich flavors of pumpkin pie with a soft, creamy cookie base. Featuring a luscious pumpkin-spiced filling and a tender cream cheese dough rolled in coarse sugar for a delightful texture, they are perfect for autumn gatherings or holiday treats. Each cookie is topped with a creamy whipped topping for an extra festive touch.

Ingredients

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 flavoring

Coating

  • ⅓ cup coarse sugar for rolling (78g)

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 flavoring

For Serving (Optional)

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

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and set it aside to prevent sticking and ensure even baking.
  2. Mix dry ingredients for dough: In a medium bowl, whisk together the all-purpose flour, pumpkin spice, and salt. This will evenly distribute the spices and salt throughout the dough.
  3. Create dough base: In a large mixing bowl, combine the room-temperature cream cheese, unsalted butter, granulated sugar, and brown sugar. Beat the mixture on medium-high speed for about 3 minutes until fluffy. Scrape down the sides of the bowl and beat again to ensure even mixing.
  4. Add egg yolk and vanilla: Incorporate the large egg yolk and vanilla flavoring into the fluffy mixture. Blend until fully combined for a smooth dough base.
  5. Combine dough ingredients: Gradually add the flour mixture to the wet ingredients in three additions, mixing just until incorporated each time. Use a spatula to fold the dough a few times to eliminate any dry pockets, taking care not to overmix. The dough will be quite thick.
  6. Prepare the filling: In a separate medium bowl, whisk together the large egg, brown sugar, pinch of salt, pumpkin spice, whole milk, pumpkin puree, and vanilla flavoring until smooth and well blended. Set aside.
  7. Form cookie dough balls: Using a medium cookie scoop, portion the dough into 2-tablespoon balls (approximately 36g each). Roll each dough ball in the coarse sugar to coat evenly, then place them about 2 inches apart on the prepared cookie sheet.
  8. Create wells in dough: With a 1-tablespoon measuring spoon, gently press down on the center of each dough ball to create a well to hold the pumpkin filling.
  9. Fill cookies: Spoon 1 tablespoon of the prepared pumpkin filling into each well carefully, distributing evenly among all the cookies.
  10. Bake the cookies: Place the cookie sheet in the preheated oven and bake for 14 to 17 minutes, or until the cookies are set and the bottoms turn a light golden brown. Remove from oven and transfer cookies to a wire rack to cool completely.
  11. Repeat baking process: Allow the cookie sheet to cool before adding the next batch of dough balls. Repeat rolling, coating, filling, and baking until all dough is used.
  12. Serve: Once the cookies are completely cooled, optionally pipe or dollop whipped cream on top of each cookie. Sprinkle with additional pumpkin pie spice or cinnamon to enhance flavor and presentation. Enjoy!

Notes

  • Ensure all dairy and eggs are at room temperature for best mixing results and a tender dough.
  • Do not overmix the dough once flour is added; overmixing can make cookies tough.
  • Use parchment paper or a silicone baking mat to help prevent sticking and promote even baking.
  • Coarse sugar coating adds a nice crunch and sparkle to the cookies.
  • Whipped cream topping is optional but adds a lovely creamy contrast to the spiced filling.
  • Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Find it online: https://recipeplenty.com/pumpkin-pie-cookies-with-cream-cheese-filling-recipe/