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Irresistible Pumpkin Pie Cookies: 10 Tips for Perfection

Irresistible Pumpkin Pie Cookies
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Soft, cake-like pumpkin spice cookies filled with a creamy, spiced cream cheese glaze. These irresistible cookie sandwiches capture the essence of fall in a convenient, bite-sized treat.

Ingredients

Scale
  • 2 ⅝ cups (337g) all-purpose flour
  • 1 tbsp pumpkin spice
  • ½ tsp salt
  • 3 oz (86g) cream cheese, room temp
  • 12 tbsp (6oz) unsalted butter, room temp
  • ½ cup (110g) granulated sugar
  • ½ cup (112g) packed brown sugar
  • 1 large egg yolk, room temp
  • 1 tsp vanilla extract
  • ⅓ cup (78g) coarse sugar for rolling
  • 1 large egg, room temp
  • ¼ cup (56g) brown sugar
  • Pinch table salt
  • ½ tsp pumpkin spice
  • ¼ cup (2oz) whole milk

Instructions

  1. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, 1 tablespoon pumpkin spice, and ½ teaspoon salt. Set aside.
  3. In a large bowl, beat the softened unsalted butter with the granulated sugar and ½ cup packed brown sugar for 3-4 minutes until light and fluffy.
  4. Beat in the large egg yolk, large egg, and 1 teaspoon vanilla extract until well combined, scraping down the sides of the bowl as needed.
  5. With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, mixing only until just combined and no streaks of flour remain. The dough will be soft.
  6. Using a 1.5-tablespoon scoop, drop rounded scoops of dough onto your prepared baking sheets, leaving about 2 inches between each. Optionally, roll some cookies in ⅓ cup coarse sugar before baking. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Avoid overbaking.
  7. Remove baking sheets from the oven and let cookies cool on the sheets for about 5 minutes, then transfer to a wire rack to cool completely. Ensure cookies are entirely cool before filling.
  8. In a bowl, beat the softened cream cheese with ¼ cup brown sugar, pinch table salt, ½ teaspoon pumpkin spice, and ¼ cup whole milk until smooth and well combined. This will form a thin, spiced glaze.
  9. Pair similar-sized cooled cookies. Spread a generous spoonful of the cream cheese glaze onto the flat side of one cookie from each pair. Gently place the second cookie on top, flat side down, pressing slightly to create a sandwich.
  10. Chill the assembled cookie sandwiches in the refrigerator for at least 30 minutes to allow the glaze to set. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Serve chilled or at cool room temperature.

Notes

  • Ensure your butter and cream cheese are at room temperature for better mixing.
  • Do not overbake the cookies for a soft texture.
  • Chilling the sandwiches helps the glaze set properly.

Nutrition

Find it online: https://keepityummy.com/irresistible-pumpkin-pie-cookies/

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