Pumpkin Pie Cookies

Introduction

When autumn arrives, there’s nothing quite like the warm, comforting aroma of pumpkin spice filling your kitchen. These Pumpkin Pie Cookies combine the best of both worlds: a thick, chewy cookie base with a smooth, silky pumpkin pie filling nestled in the center. Each bite is a perfect blend of buttery, spiced dough and creamy pumpkin sweetness, making them a standout addition to any holiday table or fall dessert spread.

Whether you’re baking for a family gathering, a cozy evening treat, or to impress friends at a festive party, these cookies deliver that quintessential pumpkin spice experience in a portable, delightful package. Their crisp bottoms and soft, luscious centers make every bite irresistible.

In this post, we’ll break down everything you need to know to make these cookies perfectly every time — from ingredients and step-by-step instructions to tips, variations, and even pairing suggestions.

Why You’ll Love These Pumpkin Pie Cookies

• Thick & Chewy Texture – The cookie base is soft yet sturdy enough to hold the pumpkin filling.
• Richly Spiced – Pumpkin spice and vanilla create that classic fall flavor profile.
• Big Flavor, Small Effort – You get the taste of pumpkin pie in a handheld treat.
• Customizable – Add whipped cream, sprinkle cinnamon, or even drizzle caramel.
• Perfect for Holidays – Makes 23 cookies, ideal for gifting or holiday dessert tables.
• Make-Ahead Friendly – Dough can be chilled, and cookies freeze well.

Ingredients Breakdown

Cookie Dough:

• 2 ⅔ cups all-purpose flour (337g) – Forms the cookie’s structure.
• 1 tablespoon pumpkin spice – Cinnamon, nutmeg, ginger, and cloves for warmth.
• ½ teaspoon salt – Balances sweetness.
• 3 oz cream cheese, room temperature (86g) – Adds richness and tenderness.
• 12 tablespoons unsalted butter, room temperature (6oz) – Key for a chewy texture.
• ½ cup granulated sugar (110g) – Sweetens the dough.
• ½ cup packed brown sugar (112g) – Adds moisture and caramel flavor.
• 1 large egg yolk, room temperature – Adds richness.
• 1 teaspoon vanilla extract – Enhances all flavors.
• ⅓ cup coarse sugar for rolling (78g) – Creates a crisp, sparkly exterior.

Pumpkin Filling:

• 1 large egg, room temperature – Binds filling ingredients.
• ¼ cup brown sugar (56g) – Sweetens filling.
• Pinch of table salt – Balances sweetness.
• ½ teaspoon pumpkin spice – Enhances fall flavors.
• ¼ cup whole milk (2oz) – Creates creamy texture.
• ½ cup pumpkin puree (122g) – The star ingredient!
• ¼ teaspoon vanilla extract – Adds depth.
• Whipped cream (optional) – For serving.

Yield:

• Makes 23 large cookies.

Tools & Equipment Needed

• Mixing bowls (medium & large)
• Electric mixer or hand mixer
• Measuring cups & spoons
• Rubber spatula
• Medium cookie scoop (2 tbsp)
• 1 tbsp measuring spoon
• Cookie sheets lined with parchment paper
• Wire cooling rack

Step-by-Step Instructions

Step 1: Preheat Oven

• Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.

Step 2: Prepare the Cookie Dough

1. Whisk together the flour, pumpkin spice, and salt in a medium bowl. Set aside.
2. In a large mixing bowl, beat the cream cheese, butter, granulated sugar, and brown sugar on medium-high speed until fluffy (~3 minutes). Scrape down the sides and mix again.
3. Add the egg yolk and vanilla extract, blending until fully incorporated.
4. Add the flour mixture in three additions, folding with a spatula to remove any dry pockets. The dough should be thick and pliable.

Step 3: Prepare the Pumpkin Filling

1. Combine all filling ingredients in a medium bowl: egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree, and vanilla extract.
2. Whisk until smooth and well-blended. Set aside.

Step 4: Shape the Cookies

1. Use a 2-tablespoon cookie scoop to form dough balls (~36g each).
2. Roll each ball in coarse sugar to coat.
3. Place on the cookie sheet about 2 inches apart.

Step 5: Create the Wells & Fill

1. Use a 1-tablespoon measuring spoon or a small cup to press down in the center of each dough ball, forming a well.
2. Fill each well with 1 tablespoon of pumpkin filling.

Step 6: Bake

• Bake for 14–17 minutes until cookies are set and bottoms are lightly golden brown.
• Transfer to a wire rack to cool completely.

Step 7: Serve

• Optionally, pipe or dollop whipped cream on top.
• Sprinkle additional pumpkin pie spice or cinnamon for garnish.

Tips & Variations

• Cookie Dough Well Hack – Use the bottom of a small plastic cup (like a medicine cup) to form wells.
• Make-Ahead Dough – Chill dough balls before baking for more controlled spreading.
• Whipped Cream – Only add immediately before serving; it wilts if left too long.
• Storage – Airtight container at room temperature up to 3 days. Refrigerate for longer storage.
• Freezing – Freeze well in airtight containers with wax paper between layers. Thaw before serving.

Flavor Variations:

• Spiced Nut Filling – Mix chopped pecans or walnuts into pumpkin filling.
• Caramel Drizzle – Add a drizzle of caramel on top of whipped cream.
• Chocolate Lovers – Add mini chocolate chips into cookie dough or pumpkin filling.
• Gluten-Free – Replace flour with 1:1 gluten-free blend.

Flavor Profile & Pairings

• Texture: Crisp bottoms, chewy dough, silky pumpkin filling.
• Flavor: Sweet, warmly spiced, buttery, and creamy.
• Beverage Pairing: Chai latte, hot apple cider, coffee, or even a sweet dessert wine like Moscato.
• Serving Suggestion: Top with whipped cream and a dash of cinnamon for a festive presentation.

Nutritional Overview

Per cookie (without whipped cream):

• Calories: 184
• Carbohydrates: 26g
• Protein: 2g
• Fat: 8g (Saturated 5g)
• Fiber: 1g
• Sugar: 15g
• Cholesterol: 35mg
• Sodium: 70mg

Dietary Notes: Contains dairy and eggs; can be modified for gluten-free diets.

Make-Ahead & Meal Prep Tips

• Prepare Filling in Advance: Pumpkin filling can be made up to 2 days ahead and refrigerated.
• Cookie Dough Storage: Dough balls freeze well before baking. Bake straight from frozen; add 1–2 minutes to baking time.
• Batch Baking: Cool cookie sheets completely between batches to prevent spreading.

FAQs

Q: Can I use canned pumpkin puree?
Yes! Make sure it’s plain pumpkin, not pumpkin pie filling.

Q: Can I make these cookies vegan?
Use plant-based butter and cream cheese substitutes, plus a flax egg.

Q: How do I prevent cookies from spreading too much?
Chill dough before baking and ensure your butter is not too soft.

Q: Can these cookies be made smaller?
Yes! Adjust baking time to 12–14 minutes for smaller cookies.

Q: How long will leftovers keep?
Room temperature: 3 days; refrigerated: up to 5 days; frozen: up to 3 months.

Cooking Timeline (At a Glance)

Step	Task	Time
1	Preheat oven & prep pans	5 min
2	Mix cookie dough	10 min
3	Prepare pumpkin filling	5 min
4	Shape dough & fill	15 min
5	Bake	14–17 min
6	Cool & serve	10 min

Serving Suggestions

• Arrange cookies on a holiday platter with whipped cream topping.
• Sprinkle extra pumpkin spice or cinnamon for a festive look.
• Serve warm with a cup of spiced tea or coffee for maximum comfort.

Ingredient Spotlight

Pumpkin Puree

• Selection: Use plain canned pumpkin or fresh roasted pumpkin.
• Storage: Refrigerate leftovers up to 1 week; freeze in small portions.
• Enhancement: Slightly warm before mixing for smooth texture.

Pumpkin Spice

• Selection: Blend of cinnamon, nutmeg, ginger, and cloves.
• Storage: Keep in airtight container, away from light.
• Enhancement: Toast spices lightly for a more aromatic flavor.

Pro Baking Tips

• Room Temperature Ingredients: Ensures smoother batter and even baking.
• Scrape Bowls: Prevents pockets of unmixed flour or sugar.
• Cookie Sheet Rotation: Rotate halfway for even browning.
• Cooling Rack: Helps cookies firm up without getting soggy bottoms.

Storage & Freezing Guide

• Room Temperature: Airtight container, up to 3 days.
• Refrigerator: Up to 5 days; bring to room temp before serving.
• Freezer: Freeze cookies in layers with wax paper, up to 3 months.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	184
Carbs	26g
Sugar	15g
Fat	8g
Saturated Fat	5g
Protein	2g
Fiber	1g
Cholesterol	35mg
Sodium	70mg

Dietary Notes: Contains dairy, eggs, gluten; nut-free unless added.

Expanded Conclusion

These Pumpkin Pie Cookies are the ultimate fall treat, combining buttery, spiced cookie dough with a creamy pumpkin filling that tastes just like pumpkin pie. They’re perfect for gifting, serving at holiday parties, or enjoying as an indulgent treat with coffee or tea.

With this guide, you have all the tools, tips, and variations to make them perfectly every time. Bake a batch today, share with loved ones, and experience the cozy flavors of autumn in every bite!

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