Description
Cozy fall flavor in bite-sized cookies with a soft spiced base and creamy pumpkin filling, topped with a crisp sugar coating and optional whipped cream for a festive touch.
Ingredients
Cookie Dough
2 2/3 cups (337 g) all-purpose flour
1 tbsp pumpkin spice
1/2 tsp salt
3 oz (86 g) cream cheese, softened
12 tbsp (6 oz) unsalted butter, softened
1/2 cup (110 g) sugar
1/2 cup (112 g) packed brown sugar
1 large egg yolk, room temperature
1 tsp vanilla extract
1/3 cup (78 g) coarse sugar, for rolling
Pumpkin Filling
1 large egg
1/4 cup (56 g) brown sugar
Pinch salt
1/2 tsp pumpkin spice
1/4 cup (60 ml) whole milk
1/2 cup (122 g) pumpkin puree
1/4 tsp vanilla extract
Topping (optional)
Whipped cream
Instructions
Make cookie dough: Preheat oven to 350°F (177°C). Line baking sheets with parchment.
Whisk flour, pumpkin spice, and salt.
Beat cream cheese, butter, sugars until fluffy.
Beat in egg yolk and vanilla.
Fold in flour mixture. Dough will be thick.
Prepare filling: Whisk egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree, and vanilla.
Shape cookies: Scoop 2-tbsp dough, roll in coarse sugar, place 2 inches apart.
Press well in center and fill with 1 tbsp pumpkin filling.
Bake 14-17 minutes until set and lightly golden underneath.
Cool completely before serving.
Optional: Pipe or dollop whipped cream and dust with pumpkin spice.
Notes
Use room-temperature butter and cream cheese.
Press wells gently.
Avoid overbaking.
Chill dough if sticky.
Cool fully before adding whipped cream.
- Prep Time: 25
- Cook Time: 17
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American / Fall
Nutrition
- Serving Size: 1 cookie (1/24 recipe)
- Calories: 175
- Sugar: 13 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg
Keywords: pumpkin pie cookies, thanksgiving desserts, pumpkin spice cookies, cream cheese pumpkin cookies, fall dessert recipes