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–+ servings
Pumpkin Pie Cookie

Pumpkin Pie Cookies: Cozy Bites of Fall Happiness

Delight in these Pumpkin Pie Cookies, a perfect festive treat blending classic fall flavors in a chewy, pumpkin-filled cookie.
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Prep Time 30 minutes
Cook Time 17 minutes
Cooling Time 10 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 2 tablespoons Pumpkin Spice Or use homemade mix of spices.
  • 1/2 teaspoon Salt
  • 8 ounces Cream Cheese Use vegan cream cheese for dairy-free.
  • 1/2 cup Unsalted Butter Can replace with coconut oil.
  • 1/2 cup Granulated Sugar
  • 1/2 cup Brown Sugar Adds moisture and caramel flavor.
  • 1 large Egg Yolk
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Coarse Sugar for Rolling Can substitute with regular sugar.
For the Pumpkin Filling
  • 1 large Egg Essential for binding.
  • 1/2 cup Brown Sugar Coconut sugar makes a good alternative.
  • 1/4 teaspoon Table Salt
  • 2 teaspoons Pumpkin Spice
  • 1/2 cup Whole Milk Use non-dairy milk for lactose-free.
  • 1 cup Pumpkin Puree Avoid canned pumpkin pie filling.
  • 1 teaspoon Vanilla Extract

Equipment

  • Medium cookie scoop
  • Mixing bowls
  • Whisk
  • Oven
  • Parchment Paper

Method
 

Step‑by‑Step Instructions for Pumpkin Pie Cookies
  1. Preheat your oven to 350°F (175°C) and line a large cookie sheet with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, pumpkin spice, and salt. In a large mixing bowl, beat the cream cheese, butter, granulated sugar, and brown sugar until fluffy. Add egg yolk and vanilla, then mix in dry ingredients to form a dough.
  3. For the filling, whisk the egg, brown sugar, table salt, pumpkin spice, whole milk, pumpkin puree, and vanilla together until smooth. Set aside.
  4. Roll the dough into 2-tablespoon-sized balls, coat in coarse sugar, and place on the prepared sheet. Create a well in each ball for filling.
  5. Fill the wells with the pumpkin filling and bake for 14 to 17 minutes until set. Cool on a wire rack before serving.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 1500IUCalcium: 20mgIron: 1mg

Notes

Serve warm with a dollop of whipped cream for a comforting treat. Store leftovers in an airtight container at room temperature for up to 3 days.

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