Pumpkin Pie Cookie
A delicious cookie with a pumpkin pie filling, perfect for the fall season.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
For the 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 extract
- ⅓ cup coarse sugar for rolling, 78g
For the pumpkin filling
- 1 large egg room temperature
- ¼ cup brown sugar 56g
- 1 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). Line a baking sheet with parchment paper.
- In a bowl, mix the flour, pumpkin spice, and salt for the cookie dough.
- In another bowl, beat the cream cheese and butter until smooth. Add the granulated sugar and brown sugar, mixing until fluffy.
- Add the egg yolk and vanilla extract to the butter mixture, mixing well.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Roll the dough into balls, then roll each ball in coarse sugar. Place on the baking sheet and flatten slightly.
- In a separate bowl, whisk together all the pumpkin filling ingredients until smooth.
- Spoon a small amount of the pumpkin filling into the center of each cookie dough round.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve with whipped cream if desired.
Notes
Store the cookies in an airtight container for up to 3 days.