Description
Delight in these Simple Pumpkin Pie Cookies, a perfect seasonal treat combining classic pumpkin pie spices with a tender, buttery cookie base. These cookies are easy to prepare and bake, delivering a warm, fragrant flavor ideal for fall gatherings or cozy afternoons.
Ingredients
Scale
Dry Ingredients
- 2 2/3 cups all-purpose flour
- 1 tbsp pumpkin pie spice
- 1/2 tsp salt
Wet Ingredients
- 3 oz cream cheese (room temperature)
- 6 oz unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg yolk (room temperature)
- 1/4 cup pumpkin purée
- 1 tsp vanilla extract
Topping
- Coarse sugar for coating
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare Wet Mixture: In a mixing bowl, beat the cream cheese and butter until creamy and smooth. Gradually add both granulated and brown sugars, mixing until the mixture becomes fluffy. Then incorporate the egg yolk and vanilla extract, combining thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, and salt until evenly blended.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients blend into the wet ingredients, mixing until the dough is fully combined and uniform in texture.
- Form and Coat Cookies: Roll the dough into one-inch balls. Coat each ball lightly with coarse sugar to add a crunchy and sweet exterior, then place them spaced apart on the prepared baking sheets.
- Bake and Cool: Bake in the preheated oven for about 14 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking racks before serving to set the texture and flavors.
Notes
- Ensure cream cheese and butter are at room temperature for smooth mixing.
- Coarse sugar coating adds a delightful crunch and sparkle to the cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can substitute pumpkin purée with canned pumpkin if desired, but avoid pumpkin pie filling as it contains spices and sugars.
- For extra flavor, sprinkle a pinch of cinnamon or nutmeg on top before baking.
