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Pumpkin Pie Cookies

Soft Pumpkin Pie Cookies Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Calories: 131
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 cup pumpkin puree
  • 4 oz cream cheese, softened
  • 1/4 cup pumpkin puree
  • 2 tbsp granulated sugar
  • 1 large egg yolk
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract

Method
 

  1. Whisk flour, pumpkin pie spice, baking soda, and salt in a bowl. In a separate large bowl, cream butter, brown sugar, and granulated sugar until light. Beat in egg, vanilla, and pumpkin puree, then stir in the dry ingredients just until combined.
  2. Stir together cream cheese, pumpkin puree, sugar, egg yolk, pumpkin pie spice, and vanilla until smooth. Transfer to a small piping bag and set aside.
  3. Scoop level tablespoons of dough, roll into balls, and place on parchment lined baking sheets. Press a deep well into each ball and pipe about 1 teaspoon of filling into the center.
  4. Bake at 350°F (175°C) for 12 to 14 minutes until the edges are golden and the filling is puffy. Let the cookies rest on the sheet for 5 minutes, then move to a wire rack to cool.

Notes

Blot your pumpkin puree with a paper towel if it looks watery before measuring, especially for the filling. These cookies stay soft at room temperature in a covered container for up to 4 days. If you want a slightly firmer filling that holds up in a lunch box, add an extra 1 oz of cream cheese to the filling.