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Pumpkin Pie Cookies

Delicious Pumpkin Pie Cookies that combine the flavors of pumpkin pie with the joy of soft, chewy cookies, perfect for fall gatherings and cozy days at home.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 9 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 stick butter (softened) Use room temperature
  • 1/3 cup vegetable or canola oil
  • 1/2 cup granulated sugar
  • 1/4 cup powdered sugar
  • 1 large egg (at room temperature)
  • 1 tsp vanilla extract Separate for filling
  • 2 1/3 cups all-purpose flour Spoon and level for accuracy
  • 1/4 tsp salt
  • 3/4 tsp baking powder
For the Filling
  • 3 oz cream cheese (softened) Use room temperature
  • 1/2 cup brown sugar
  • 5 oz pumpkin puree Can use fresh pumpkin if desired
  • 2/3 cup heavy cream (cold)
  • 1 tbsp white sugar
  • 2 tsp pumpkin pie spice
  • orange gel food coloring As needed for color

Method
 

Preparation
  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, vegetable or canola oil, granulated sugar, and powdered sugar until smooth and fluffy.
  3. Beat in the egg and 1 tsp of vanilla extract until well combined.
  4. Add the all-purpose flour, salt, and baking powder. Stir gently until just combined.
  5. Scoop out dough to make 9 equal-sized cookie balls and place them on the baking sheet, spaced out.
  6. Gently flatten each ball to about 1 inch thick and create a small well in the center of each cookie.
Baking
  1. Bake the cookies in the preheated oven for 8-9 minutes until soft in the center and slightly set around the edges.
  2. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Making the Filling
  1. In a medium bowl, mix together the softened cream cheese, brown sugar, pumpkin puree, heavy cream, 1 tbsp of white sugar, 1 tsp of vanilla extract, pumpkin pie spice, and orange gel food coloring until smooth.
  2. Spoon the pumpkin pie filling into the cooled wells of your cookies.

Notes

Store the cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Ensure they are completely cooled before storing.