Description
A delicious cookie with a pumpkin pie filling, perfect for fall.
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)
- 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. Set aside.
- Beat cream cheese and butter until smooth.
- Add granulated sugar and brown sugar. Mix well.
- Add egg yolk and vanilla extract. Mix until combined.
- Gradually add the dry ingredients to the wet mixture. Mix until dough forms.
- Roll dough into balls, then roll in coarse sugar.
- Press a thumbprint into each cookie.
- Bake for 10 minutes.
- While baking, prepare the filling by whisking egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree, and vanilla extract.
- Fill each cookie with the pumpkin mixture.
- Bake for another 10 minutes.
- Let cool before serving. Add whipped cream if desired.
Notes
- Use room temperature ingredients for best results.
- Store in an airtight container for up to 3 days.
- For a crispier texture, bake for an extra 2 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin pie cookie, fall dessert, cookie recipe