Description
Soft, spiced cream cheese cookies with a sugar-crusted edge, filled with a creamy pumpkin pie filling. The perfect handheld fall dessert!
Ingredients
Scale
- 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)
- 1 large egg, room temperature (for filling)
- ¼ cup brown sugar (56g) (for filling)
- pinch table salt (for filling)
- ½ teaspoon pumpkin spice (for filling)
- ¼ cup whole milk (2oz) (for filling)
- ½ cup pumpkin puree (122g) (for filling)
- ¼ teaspoon vanilla extract (for filling)
- whipped cream for serving (optional)
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment.
- Whisk flour, 1 tbsp pumpkin spice, and salt. Set aside.
- Cream butter, cream cheese, and sugars until fluffy.
- Beat in egg yolk and vanilla.
- Mix in dry ingredients until just combined.
- Whisk all filling ingredients in a separate bowl.
- Roll dough into 2-tbsp balls, coat in coarse sugar, and place on sheet.
- Press a 1-tbsp spoon into each ball to create a well.
- Fill each well with 1 tbsp of pumpkin filling.
- Bake for 14-17 minutes until set. Cool completely.
- Top with whipped cream before serving (optional).
Notes
Ensure all dairy ingredients are at room temperature for best results. Cookies can be stored in an airtight container for 3 days or frozen for 2 months.
Keywords: pumpkin pie cookie, fall cookies, thanksgiving dessert, pumpkin spice recipe, handheld pie, cream cheese cookie
