Description
Delicious pumpkin pie cookies with a creamy filling.
Ingredients
Scale
- 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 extract
- ⅓ cup coarse sugar for rolling (78g)
- For the pumpkin 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 extract
- whipped cream for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, pumpkin spice, and salt.
- In another bowl, beat cream cheese, butter, granulated sugar, and brown sugar until smooth.
- Add egg yolk and vanilla to the mixture and mix well.
- Gradually add the flour mixture to the wet ingredients until combined.
- In a separate bowl, whisk together the filling ingredients until smooth.
- Roll the cookie dough into balls and coat with coarse sugar.
- Press the dough balls onto a baking sheet and create an indentation in the center.
- Fill the indentation with the pumpkin filling.
- Bake for 15-18 minutes or until edges are lightly golden.
- Let cool before serving with whipped cream, if desired.
Notes
- Use room temperature ingredients for better mixing.
- Store cookies in an airtight container.
- These cookies are best enjoyed fresh but can be stored for a few days.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Pumpkin Pie Cookie, Pumpkin Cookies, Fall Desserts