Pumpkin Pie Cookies 

Pumpkin Pie Cookies offer a delightful twist on the classic pumpkin pie, combining the rich flavors of pumpkin and spices with the comforting texture of a cookie. These thick, chewy cookies feature a crisp bottom and are filled with a smooth, silky pumpkin pie filling. Inspired by the popular Crumbl cookies, this recipe delivers a substantial dessert that's perfect for fall gatherings or a cozy treat at home. The combination of cream cheese in the dough and the spiced pumpkin filling creates a harmonious balance of flavors.

Ingredients

For the cookie dough:

• 2⅔ cups all-purpose flour
  
  

• 1 tablespoon pumpkin spice
  
  

• ½ teaspoon salt
  
  

• 3 oz cream cheese, room temperature
  
  

• 12 tablespoons unsalted butter, room temperature
  
  

• ½ cup granulated sugar
  
  

• ½ cup packed light brown sugar
  
  

• 1 large egg yolk
  
  

• 1 teaspoon vanilla extract
  
  

• ⅓ cup coarse sugar for rolling

For the pumpkin filling:

• 1 large egg
  
  

• ¼ cup packed brown sugar
  
  

• Pinch of table salt
  
  

• ½ teaspoon pumpkin spice
  
  

• ¼ cup whole milk
  
  

• ½ cup canned pumpkin puree
  
  

• ¼ teaspoon vanilla extract
  
  

• Whipped cream or Cool Whip for serving (optional)
  
  

Directions

1. Prepare the cookie dough:
   
   

   • Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper.
     
     

   • In a medium bowl, whisk together the flour, pumpkin spice, and salt.
     
     

   • In a large mixing bowl, beat the cream cheese, butter, granulated sugar, and brown sugar on medium-high speed until fluffy.
     
     

   • Add the egg yolk and vanilla extract, beating until incorporated.
     
     

   • Gradually add the flour mixture in three additions, mixing until just combined.
     
     

2. Prepare the pumpkin filling:
   
   

   • In a medium bowl, whisk together the egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree, and vanilla extract until smooth.
     
     

3. Assemble the cookies:
   
   

   • Form the cookie dough into 2-tablespoon balls (approximately 36 grams each).
     
     

   • Roll each dough ball in coarse sugar and place them on the prepared cookie sheet.
     
     

   • Using a 1-tablespoon measuring spoon or the bottom of a medicine cup, press down on each dough ball to create a well in the center.
     
     

   • Fill each well with about 1 tablespoon of the prepared pumpkin filling.
     
     

4. Bake:
   
   

   • Bake the cookies for 15–17 minutes, or until the edges are golden and the filling is set.
     
     

   • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
     
     

5. Serve:
   
   

   • Optional: Top each cookie with a dollop of whipped cream or Cool Whip just before serving.
     
     

Nutritional Information (per serving)

• Calories: Approximately 200 kcal
  
  

• Protein: 2g
  
  

• Fat: 10g
  
  

• Carbohydrates: 26g
  
  

• Fiber: 1g
  
  

• Sugar: 15g
  
  

• Sodium: 100mg