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–+ servings
Pumpkin Pie Cookie

Chewy Pumpkin Pie Cookies That Melt in Your Mouth

These chewy Pumpkin Pie Cookies blend classic pumpkin pie flavors into irresistible treats that melt in your mouth.
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Prep Time 20 minutes
Cook Time 17 minutes
Cooling Time 10 minutes
Total Time 47 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Substitute with a gluten-free flour blend for a gluten-free option.
  • 1 tablespoon Pumpkin Spice Can replace with a mix of cinnamon, nutmeg, and ginger.
  • 0.5 teaspoon Salt Essential for balance, do not omit.
  • 8 ounces Cream Cheese Use softened cream cheese for easy mixing.
  • 0.5 cup Unsalted Butter Substitute with margarine or a non-dairy version for a dairy-free option.
  • 0.5 cup Granulated Sugar Can be replaced with coconut sugar for a lower glycemic index.
  • 0.5 cup Brown Sugar Light or dark brown sugar can be used interchangeably.
  • 1 large Egg Yolk A whole egg can be used but may alter the texture slightly.
  • 1 teaspoon Vanilla Extract Ensure pure vanilla extract is used for best results.
For the Filling
  • 1 cup Pumpkin Puree Ensure it's plain canned puree, not pumpkin pie filling.
  • 0.25 cup Milk Almond or oat milk can be used for dairy-free options.
  • 0.5 cup Brown Sugar
  • Whipped Cream For serving, adds a creamy topping.
For Rolling
  • 0.25 cup Coarse Sugar Can substitute with granulated sugar.

Equipment

  • mixing bowls
  • whisk
  • measuring spoons
  • Cookie Sheet
  • Parchment Paper
  • wire rack

Method
 

Step-by-Step Instructions for Pumpkin Pie Cookies
  1. Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
  2. In a bowl, whisk together the flour, pumpkin spice, and salt until well blended. In a separate bowl, beat together the cream cheese, butter, granulated sugar, and brown sugar until fluffy. Add the egg yolk and vanilla, mixing until combined. Gradually fold in the dry ingredients to form a soft dough.
  3. In another bowl, whisk together the pumpkin puree, milk, brown sugar, and a pinch of spices until smooth to create the filling.
  4. Scoop and roll the cookie dough into balls (about 36 grams each), coating them in coarse sugar. Place on the cookie sheet and create a well in the center of each ball.
  5. Fill each well with the pumpkin filling. Bake for 14-17 minutes until set and lightly golden at the bottom.
  6. Remove from the oven and cool on a wire rack for at least 10 minutes. Optionally, add whipped cream before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 1000IUCalcium: 50mgIron: 0.5mg

Notes

Use a kitchen scale for uniform dough balls (36g each). Top cookies with whipped cream just before serving to maintain their crispness. Let cookies cool completely for best texture. Store in an airtight container for up to 3 days at room temperature.

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