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Pumpkin pie cookies with creamy filling and whipped cream topping

Pumpkin Pie Cookies

Thick and chewy pumpkin pie cookies with a crisp base and silky pumpkin filling. A festive dessert that’s perfect for fall holidays and cozy gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 23 cookies
Calories 184 kcal

Ingredients
  

For the cookie dough

  • 337 g all-purpose flour 2 ⅔ cups
  • 1 tbsp pumpkin spice
  • 1/2 tsp salt
  • 86 g cream cheese room temperature, 3 oz
  • 170 g unsalted butter room temperature, 12 tbsp
  • 110 g granulated sugar ½ cup
  • 112 g brown sugar packed, ½ cup
  • 1 large egg yolk room temperature
  • 1 tsp vanilla extract
  • 78 g coarse sugar for rolling, ⅓ cup

For the pumpkin filling

  • 1 large egg room temperature
  • 56 g brown sugar ¼ cup
  • table salt pinch
  • 1/2 tsp pumpkin spice
  • 60 ml whole milk ¼ cup
  • 122 g pumpkin puree ½ cup
  • 1/4 tsp vanilla extract
  • whipped cream for serving, optional

Instructions
 

  • 1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • 2. In a bowl, whisk together flour, pumpkin spice, and salt. Set aside.
  • 3. In a large mixing bowl, beat cream cheese, butter, and sugars until light and fluffy, about 3 minutes.
  • 4. Add the egg yolk and vanilla extract. Mix until combined.
  • 5. Gradually add the dry ingredients into the wet mixture. Fold with a spatula to avoid dry pockets. Dough will be thick.
  • 6. Prepare the filling: In another bowl, whisk pumpkin puree, egg, milk, brown sugar, pumpkin spice, and vanilla until smooth.
  • 7. Scoop dough into 36 g (2 tbsp) balls, roll in coarse sugar, and place 2 inches apart on baking sheet.
  • 8. Press a well in the center of each dough ball using the back of a spoon or a measuring spoon.
  • 9. Fill each well with 1 tbsp of pumpkin filling.
  • 10. Bake 14–17 minutes, until edges are golden and filling is set. Cool on a wire rack.
  • 11. Top with whipped cream before serving, if desired.

Notes

Use the back of a tablespoon or a small plastic medicine cup to press the wells.
Only add whipped cream to cookies you plan to serve immediately.
Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Freeze baked cookies in layers with parchment paper for up to 2 months.
Keyword fall dessert, Pumpkin pie cookie, pumpkin spice cookie, Thanksgiving cookie