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Pumpkin Pie Cookies

DSC_7165 (2)

Prep Time: 25 Minutes

Cook Time: 12 minutes

Total Time: 37 minutes

Yield: 3 dozen

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DSC_7165 (2)

Ingredients

Dough

  • 1 C. butter, softened
  • 3 oz. cream cheese, cold
  • 1 C. granulated sugar
  • 1 egg yolk, reserve the egg white
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 ½ C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Soda
  • 2 tsp. Spice Islands® Pumpkin Pie Spice
  • 6 Tbsp. gingersnap cookie crumbs

Filling

  • 4 oz. cream cheese, cold
  • ¼ C. granulated sugar
  • ½ C. pumpkin puree
  • ½ tsp. Spice Islands® Pumpkin Pie Spice
  • 1/8 tsp. salt
  • 1 egg white
  • ½ tsp. Spice Islands® Pure Vanilla Extract

Directions

  1. Preheat oven to 350°F. Line a baking sheet(s) with parchment paper; set aside.
  2. With an electric or stand mixer, cream together the butter, cream cheese and sugar on med-high speed until fluffy – about 2 minutes.
  3. Add the egg yolk and vanilla and beat on medium speed for 1 minute, scraping the bowl as needed.
  4. Add the flour, baking soda and pumpkin pie spice and mix on low until incorporated.
  5. Place gingersnap crumbs into a shallow dish.
  6. Scoop dough into ¾ oz. balls (1 ½ Tbsp.) and roll bottom and sides in gingersnap crumbs. Place 2” apart on baking sheet.
  7. With a 1 tsp. measuring spoon, make a deep indentation in the top of each dough ball.
  8. Chill while preparing filling.

Filling:

  1. With a handheld electric or stand mixer, stir the cream cheese until it begins to get smooth.
  2. Add the sugar and mix on med-high speed until creamy.
  3. Add the pumpkin puree, pumpkin pie spice, salt, egg white and vanilla and mix until well blended.
  4. Fill each indentation in the dough with a heaping teaspoon of pumpkin filling.
  5. Bake for 10-12 minutes.
  6. Remove from oven and allow to cool on a wire rack.
  7. When serving, top each cookie with a dollop of whipped cream if desired.

Pumpkin Pie Cookies

DSC_7165 (2)

Prep Time: 25 Minutes

Cook Time: 12 minutes

Total Time: 37 minutes

Yield: 3 dozen

Ingredients

Dough

  • 1 C. butter, softened
  • 3 oz. cream cheese, cold
  • 1 C. granulated sugar
  • 1 egg yolk, reserve the egg white
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 ½ C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Soda
  • 2 tsp. Spice Islands® Pumpkin Pie Spice
  • 6 Tbsp. gingersnap cookie crumbs

Filling

  • 4 oz. cream cheese, cold
  • ¼ C. granulated sugar
  • ½ C. pumpkin puree
  • ½ tsp. Spice Islands® Pumpkin Pie Spice
  • 1/8 tsp. salt
  • 1 egg white
  • ½ tsp. Spice Islands® Pure Vanilla Extract

Directions

  1. Preheat oven to 350°F. Line a baking sheet(s) with parchment paper; set aside.
  2. With an electric or stand mixer, cream together the butter, cream cheese and sugar on med-high speed until fluffy – about 2 minutes.
  3. Add the egg yolk and vanilla and beat on medium speed for 1 minute, scraping the bowl as needed.
  4. Add the flour, baking soda and pumpkin pie spice and mix on low until incorporated.
  5. Place gingersnap crumbs into a shallow dish.
  6. Scoop dough into ¾ oz. balls (1 ½ Tbsp.) and roll bottom and sides in gingersnap crumbs. Place 2” apart on baking sheet.
  7. With a 1 tsp. measuring spoon, make a deep indentation in the top of each dough ball.
  8. Chill while preparing filling.

Filling:

  1. With a handheld electric or stand mixer, stir the cream cheese until it begins to get smooth.
  2. Add the sugar and mix on med-high speed until creamy.
  3. Add the pumpkin puree, pumpkin pie spice, salt, egg white and vanilla and mix until well blended.
  4. Fill each indentation in the dough with a heaping teaspoon of pumpkin filling.
  5. Bake for 10-12 minutes.
  6. Remove from oven and allow to cool on a wire rack.
  7. When serving, top each cookie with a dollop of whipped cream if desired.

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