Ingredients

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

Step 1: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and set aside.

Step 2: Whisk together the flour, pumpkin spice, and salt in a medium bowl; set aside.

Step 3: In a large mixing bowl, combine the cream cheese, butter, granulated sugar, and brown sugar. Beat on medium-high speed until fluffy, about 3 minutes. Scrape down the sides and bottom, then beat again until fully combined.

Step 4: Add the egg yolk and vanilla extract to the butter mixture and blend until incorporated.

Step 5: Gradually add the flour mixture to the wet ingredients in three additions, scraping the bowl as needed. Fold gently with a spatula to ensure there are no dry pockets. The dough will be thick.

Step 6: Prepare the pumpkin filling by whisking together the egg, brown sugar, pinch of salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract in a medium bowl. Set aside.

Step 7: Roll the cookie dough into 2-tablespoon balls (about 36 grams each) using a medium cookie scoop. Roll each ball in coarse sugar until coated.

Step 8: Place the sugar-coated dough balls on the prepared cookie sheet, spacing them about 2 inches apart.

Step 9: Using a 1-tablespoon measuring spoon or the bottom of a medicine cup, press down in the center of each dough ball to create a well.

Step 10: Fill each well with approximately 1 tablespoon of the pumpkin filling.

Step 11: Bake the cookies for 14 to 17 minutes, or until the cookies are set and the bottoms turn light golden brown.

Step 12: Transfer cookies to a wire rack and allow them to cool completely. Repeat the rolling, pressing, filling, and baking process with remaining dough, making sure the cookie sheet is cool before adding new dough balls.

Step 13: When ready to serve, optionally top each cookie with a dollop or pipe of whipped cream and sprinkle with extra pumpkin pie spice or cinnamon.

Tips & Variations

To create the well in the dough balls, you can use the bottom of a plastic medicine cup as a simple tool.

Only add whipped cream to the cookies just before serving to keep them fresh and avoid sogginess.

For a dairy-free version, substitute vegan butter and vegan cream cheese, and use your favorite non-dairy milk in the filling.

Try using gluten-free flour as a 1:1 replacement for all-purpose flour if you need a gluten-free option; results may vary.

FAQs

Can I substitute evaporated milk or condensed milk for the whole milk in the filling?

Yes, evaporated milk can be used as a substitute for whole milk in the pumpkin filling. However, if you choose sweetened condensed milk, be sure to reduce or omit the brown sugar to avoid excessive sweetness.

Is it possible to make these cookies without cream cheese?

The cream cheese is important for texture and structure; omitting it may cause the cookies to spread too much and lose their shape. It is not recommended to skip the cream cheese in this recipe.