Pumpkin Pie Cookie Bites (Print View)
Tender pumpkin pie cookie bites with spiced filling and sweet sugar coating, perfect for cozy fall gatherings.
# What You'll Need:
→ Cookie Dough
01 -
2 2/3 cups all-purpose flour
02 -
1 tablespoon pumpkin spice
03 -
1/2 teaspoon salt
04 -
3 ounces cream cheese, at room temperature
05 -
12 tablespoons unsalted butter, at room temperature
06 -
1/2 cup granulated sugar
07 -
1/2 cup packed brown sugar
08 -
1 large egg yolk, at room temperature
09 -
1 teaspoon vanilla extract
10 -
1/3 cup coarse sugar, for rolling
→ Pumpkin Filling
11 -
1 large egg, at room temperature
12 -
1/4 cup packed brown sugar
13 -
Pinch table salt
14 -
1/2 teaspoon pumpkin spice
15 -
1/4 cup whole milk
16 -
1/2 cup pumpkin puree
17 -
1/4 teaspoon vanilla extract
→ Decoration
18 -
Whipped cream, for serving (optional)
# Directions:
01 -
Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.
02 -
Whisk together all-purpose flour, pumpkin spice, and salt in a medium bowl. Set aside.
03 -
In a large mixing bowl, combine cream cheese, unsalted butter, granulated sugar, and brown sugar. Beat on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl and mix again.
04 -
Add egg yolk and vanilla extract to the creamed mixture. Blend until fully incorporated.
05 -
Add the flour mixture to the wet ingredients in three additions, scraping down the bowl as needed. Fold with a spatula to ensure no dry spots remain. The dough should be thick.
06 -
In a medium bowl, whisk together egg, brown sugar, salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract until blended. Set aside.
07 -
Roll dough into 2-tablespoon portions and coat each ball in coarse sugar. Place on the lined cookie sheet about 2 inches apart. Using a 1-tablespoon measuring spoon, press an indentation in the center of each ball. Fill each well with 1 tablespoon of the prepared pumpkin filling.
08 -
Bake for 14 to 17 minutes or until the cookies are set and bottoms are lightly golden. Transfer to a wire rack and allow to cool completely before serving.
09 -
Repeat shaping, filling, and baking with the remaining dough, ensuring the cookie sheet is cool before adding more dough balls.
10 -
Top cooled cookies with a dollop or piping of whipped cream if desired. Finish with a sprinkle of pumpkin pie spice or cinnamon before serving.
# Notes:
01 -
Ensure butter and cream cheese are at room temperature to achieve a smooth dough texture.