Amazing Pumpkin Pie Cookie Recipe

Oh, hello there! Let me tell you about these absolutely divine Pumpkin Pie Cookies. If you’re anything like me, Anna Kowalska, you know that the kitchen is where the real magic happens. Here at my little corner of the internet, I’m all about sharing those tried-and-true homemade recipes that just make you feel good, the ones that bring smiles to your family’s faces. Everything I share is made with a whole lot of heart and, of course, bursting with flavor! I grew up with a mom who believed that a meal shared was a moment cherished, and that philosophy totally shaped how I approach cooking. It’s not just about feeding people; it’s about creating memories. And these Pumpkin Pie Cookies? They are pure autumn bliss, a little bite of cozy that I just know you’re going to adore.

Why You’ll Love These Pumpkin Pie Cookies

Trust me, these aren’t just any cookies; they’re a little slice of fall heaven! They’re the perfect way to capture that cozy, spiced feeling of the season right in your hands. Here’s why you’ll be making them again and again:

• Perfectly Spiced Flavor: Imagine the warm hug of cinnamon, nutmeg, and ginger mingling with sweet pumpkin and a hint of cream cheese – it’s like your favorite slice of pumpkin pie, but in cookie form!
• Easy to Make: Even if you’re new to baking, these cookies are super straightforward. The dough comes together quickly, and the filling is even simpler. You’ll be amazed at how easy it is to get such fantastic results!
• Festive Appeal: Whether it’s for Thanksgiving, a fall get-together, or just because you want something special, these cookies are a showstopper. They look as beautiful as they taste and are sure to impress everyone.

Gather Your Ingredients for the Ultimate Pumpkin Pie Cookie

Alright, let’s get down to business! To make these incredible Pumpkin Pie Cookies, you’ll want to gather up all your bits and bobs. Don’t worry, it’s nothing too fancy, just good old pantry staples that’ll transform into something truly special. Having everything ready to go makes the whole baking process so much smoother. I always lay everything out on the counter before I even think about mixing – it’s my little secret to staying organized and avoiding that “oh no, I forgot the…” moment mid-bake! So, let’s see what we need to make these little flavor bombs.

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)

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)

Crafting Your Perfect Pumpkin Pie Cookie: Step-by-Step Instructions

Now for the fun part – actually making these little beauties! Don’t be intimidated by the steps; they’re really quite simple and totally worth every second. I always put on some good music and just enjoy the process. It’s like a little baking therapy session, and the reward is absolutely delicious! Let’s get those hands busy and create some cookie magic.

Preparing the Cookie Dough Base

Step 1: Get Your Oven Ready and Pans Prepped First things first, let’s get that oven preheated to 350℉ (175℃). Grab a couple of cookie sheets and line them with parchment paper. This is my go-to trick for easy cleanup and to make sure the cookies don’t stick. Set them aside for now.

Step 2: Mix Up the Dry Ingredients In a medium bowl, whisk together your flour, that lovely pumpkin spice, and the salt. Give it a good stir to make sure everything is nicely combined. This ensures the spices are evenly distributed throughout the dough.

Step 3: Cream the Wet Ingredients Now, in a big mixing bowl, combine your softened cream cheese, butter, granulated sugar, and brown sugar. Use an electric mixer on medium-high speed to beat it all together until it’s light and fluffy. This usually takes about 3 minutes. Make sure you scrape down the sides and the bottom of the bowl a few times so everything gets mixed in evenly. Then, add in the egg yolk and vanilla extract, and mix again until it’s all incorporated.

Step 4: Combine Wet and Dry Mixtures It’s time to bring everything together! Add the flour mixture to the wet ingredients in about three additions. Mix on low speed, scraping down the bowl as needed. You want to fold it in gently with a spatula for the last little bit, just until there are no dry pockets left. The dough will be nice and thick – perfect for shaping!

Creating the Flavorful Pumpkin Filling

Step 1: Whisk it All Together Grab a medium bowl and toss in the egg, brown sugar, a tiny pinch of salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract. Whisk it all up until it’s smooth and beautifully blended. It should look like a lovely, creamy pumpkin mixture.

Step 2: Set it Aside Once it’s all nicely combined, just set this filling aside. It’s ready to go when we need it for our cookies.

Assembling and Baking Your Pumpkin Pie Cookie

Step 1: Shape the Dough Balls Using a medium cookie scoop (about 2 tablespoons worth), scoop out portions of your cookie dough. Roll each portion into a nice, smooth ball. Then, roll each ball generously in that coarse sugar you set aside. This gives the cookies a lovely sparkle and a little crunch! Place them about 2 inches apart on your prepared cookie sheets. Continue until your sheet is full.

Step 2: Make the Wells This is a fun part! Using a 1-tablespoon measuring spoon (or even the bottom of a small medicine cup if you have one!), gently press down into the center of each dough ball to create a nice little well. Be careful not to go all the way through. This little indentation is where all that yummy filling will go!

Step 3: Fill ‘Em Up! Now, carefully spoon about 1 tablespoon of your prepared pumpkin filling into the well of each cookie. Try to get it right in the center.

Step 4: Bake to Perfection Pop those cookie sheets into your preheated oven. Bake for about 14 to 17 minutes. You’ll know they’re ready when the cookies look set and the bottoms are a light golden brown. The filling should also be set.

Step 5: Cool Down Once they’re baked, carefully transfer the cookies to a wire rack to cool completely. This is important for the filling to set up properly and for the cookies to firm up.

Step 6: Repeat if Necessary If you have more dough, repeat the shaping, filling, and baking process. Just make sure your cookie sheet has cooled down before you put more dough on it – a hot pan can make the cookies spread too much.

Tips for Baking the Best Pumpkin Pie Cookie

Okay, so you’ve got the recipe, you’ve got the ingredients, and you’re ready to bake! Here are a few little pointers I’ve picked up over the years that really help these Pumpkin Pie Cookies turn out absolutely perfect every single time. It’s all about those little details that make a big difference, you know?

Achieving the Perfect Cookie Texture

The dough for these cookies should be nice and thick, almost like a soft cookie dough. If it feels a little too sticky to handle, don’t be tempted to add a ton more flour – just pop it in the fridge for about 15-20 minutes. That little chill makes it much easier to scoop and roll. When you bake them, keep an eye on the edges; you’re looking for that light golden brown. Overbaking can make them dry, and nobody wants a dry cookie, right? They should look set in the center when you take them out, and the filling will firm up as they cool.

Creating the Ideal Well for Filling

Making that little pocket for the pumpkin filling is super important! I usually use the back of a tablespoon, but if you don’t have one handy or want something a bit more precise, a small, clean medicine cup works wonders. Just press it gently into the center of the dough ball until you’ve got a nice little nest. You don’t want to go all the way through the dough, just create a good divot that can hold that yummy filling without spilling over the sides. If a little bit of dough cracks around the edges, don’t sweat it; just gently press it back together.

Storage and Reheating Your Delicious Pumpkin Pie Cookie

These Pumpkin Pie Cookies are pretty wonderful right out of the oven, but they also store like a dream, making them perfect for baking ahead! If you end up with any leftovers (which is rare in my house!), here’s how to keep them tasting fresh and delicious. The key is to let them cool completely before storing them, especially since the filling needs to set up properly. And remember, that whipped cream topping is best added right before serving!

Room Temperature Storage Store leftover cookies in an airtight container at room temperature for up to 3 days. They tend to stay soft and yummy this way.

Refrigeration for Longer Storage For keeping them fresh a bit longer, pop them into an airtight container and refrigerate. Just bring them back to room temperature before you plan to enjoy them – it really makes a difference in flavor and texture!

Freezing Your Cookies These cookies freeze beautifully! Make sure they are completely cooled, then layer them in an airtight container with wax paper between each layer to prevent sticking. Seal them well and freeze. They’ll keep for a good while, ready for when a craving strikes!

Frequently Asked Questions About Pumpkin Pie Cookie

Got questions about making these amazing Pumpkin Pie Cookies? I’ve got answers! It’s totally normal to have a few queries when trying out a new recipe, especially one as special as this. I’ve tried to think of everything, but if you’re wondering about something else, just ask! These little gems are pretty forgiving, but a few tips can make all the difference.

Can I make the dough ahead of time for my Pumpkin Pie Cookie?

Oh yes, absolutely! That’s one of the things I love about these pumpkin cookies. You can totally make the cookie dough a day or two in advance. Just wrap it up nice and tight in plastic wrap and keep it in the refrigerator. When you’re ready to bake, let it sit out for about 15-20 minutes to soften up just enough to be scoopable. It might even be a little easier to handle after chilling!

How do I prevent my Pumpkin Pie Cookie from spreading too much?

A little spread is normal, but too much can make them thin and sad. The key to preventing your holiday cookies from spreading too much is making sure your butter and cream cheese are softened, but *not* melted or overly greasy. Also, chilling the dough for a bit if it feels too soft before scooping can help. And remember, don’t put the dough balls on a hot baking sheet – let it cool down between batches. That coarse sugar coating also helps give them a little structure!

Are there any substitutions for cream cheese in this Pumpkin Pie Cookie recipe?

You know, the cream cheese really adds a lovely tang and tenderness to the cookie dough that’s hard to beat in these spiced cookies. However, if you absolutely can’t use cream cheese, you could try using an equal amount of full-fat sour cream or plain Greek yogurt. The texture might be a *tiny* bit different, maybe a little softer, but it should still work wonderfully. Just make sure it’s at room temperature, same as the cream cheese!

Estimated Nutritional Information for Pumpkin Pie Cookie

Please keep in mind that the nutritional information below is an estimate and can vary based on the specific ingredients you use, especially if you include optional items like whipped cream. This data doesn’t include any garnishes or optional add-ins.

Serving Size	1 cookie
Calories	184kcal
Sugar	15g
Sodium	70mg
Fat	8g
Saturated Fat	5g
Unsaturated Fat	2.4g
Trans Fat	0.2g
Carbohydrates	26g
Fiber	1g
Protein	2g
Cholesterol	35mg

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