Delicious Pumpkin Pie Cookie Recipe for Cozy Fall Days

Prep Time 20

Cook Time 17

Total Time 37

Servings 24 cookies

Calories 150

Enjoy the warm flavors of fall with these delightful pumpkin pie cookies, perfect for cozy gatherings.

2 cups all-purpose flour (substitute with a gluten-free baking blend for a gluten-free version.)
2 teaspoons pumpkin spice (can be replaced with a mix of cinnamon, nutmeg, and ginger.)
1 teaspoon salt (essential for balancing sweetness.)

4 ounces cream cheese (substitute with greek yogurt for a lighter version.)
1/2 cup unsalted butter (can use coconut oil for a dairy-free option.)
1/2 cup granulated sugar (brown sugar can be used for a deeper caramel flavor.)
1/2 cup brown sugar (ensure it's packed when measuring.)
1 large egg yolk (the egg can be omitted for a vegan version but may alter texture.)
1 teaspoon vanilla extract (use pure extract for best flavor.)
1/4 cup coarse sugar (can use regular sugar if coarse is not available.)
1/2 cup whole milk (almond milk or oat milk can serve as replacements.)
1 cup pumpkin puree (fresh or canned are both suitable.)
1 cup whipped cream (optional topping for serving, can be omitted for dairy-free.)

Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
In a large bowl, whisk together flour, pumpkin spice, and salt. Cream together cream cheese, butter, granulated sugar, and brown sugar until fluffy. Add egg yolk and vanilla, then fold in dry ingredients.
In another bowl, whisk together milk and pumpkin puree until smooth.
Roll dough into balls, coat in coarse sugar, and place on baking sheet. Make a well in each and fill with pumpkin mixture.
Bake for 14-17 minutes until edges are golden. Cool on the baking sheet before transferring to a wire rack.
Consider piping whipped cream on top before serving for extra indulgence.

For a gluten-free version, substitute all-purpose flour with a gluten-free blend.

Calories: 150kcal

Cost: $15.00

Course: Dessert

Cuisine: American

Keyword: Pumpkin