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–+ servings
Pumpkin Pie Cookie

Heavenly Pumpkin Pie Cookies That Melt in Your Mouth

Indulge in these delightful Pumpkin Pie Cookies that combine the flavors of pumpkin pie with the joy of cookies.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 17 minutes
Cooling Time 10 minutes
Total Time 47 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 2 teaspoons Pumpkin Spice Mix cinnamon, nutmeg, and ginger if unavailable.
  • 0.5 teaspoon Salt No substitutions necessary.
  • 4 ounces Cream Cheese Mascarpone can be a delicious alternative.
  • 0.5 cup Unsalted Butter Coconut oil can be used for a dairy-free version.
  • 0.5 cup Granulated Sugar Cane sugar or coconut sugar works as a substitute.
  • 0.5 cup Brown Sugar Light corn syrup can serve as an alternative.
  • 1 large Egg Yolk Best to avoid substitutions unless using an egg replacer.
  • 1 teaspoon Vanilla Extract Almond extract gives a nice twist as a substitute.
  • 1/4 cup Coarse Sugar for Rolling Regular granulated sugar can be used if needed.
For the Filling
  • 1 cup Pumpkin Puree Squash puree or applesauce can be used if necessary.
  • 1/4 cup Whole Milk Almond milk or any other non-dairy milk can be substituted.
Optional Topping
  • 1 cup Whipped Cream Always a great addition before serving!

Equipment

  • Mixing bowls
  • Baking Sheet
  • Parchment Paper
  • whisk
  • Measuring spoons
  • Mixer
  • cookie scoop
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of pumpkin spice, and 1/2 teaspoon of salt.
  3. In another bowl, beat together 4 ounces of cream cheese and 1/2 cup of unsalted butter until light and fluffy.
  4. Gradually add in 1/2 cup of granulated sugar and 1/2 cup of brown sugar, beating until smooth.
  5. Mix in 1 large egg yolk and 1 teaspoon of vanilla extract, then combine the wet and dry mixtures.
  6. Whisk together 1 cup of pumpkin puree, 1/4 cup of whole milk, and a sprinkle of cinnamon in a separate bowl.
  7. Roll tablespoon-sized balls of cookie dough, coat them in coarse sugar, and create a well in the center.
  8. Fill the wells with the pumpkin filling and bake for 14 to 17 minutes.
  9. Cool for a few minutes on the baking sheet before transferring to a wire rack.
  10. Top with whipped cream if desired before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 15mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 220IUCalcium: 30mgIron: 0.5mg

Notes

These cookies are best enjoyed at room temperature for maximum flavor and texture.

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