Description
These generous pumpkin-stuffed cookies have a crisp underside, chewy center, and a silky pumpkin custard tucked into each thumbprint. They make a lovely addition to holiday cookie plates.
Ingredients
Scale
Cookie dough
- 2 2/3 cups (337 g) all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon fine salt
- 3 oz (86 g) cream cheese, softened
- 12 tablespoons (6 oz / 170 g) unsalted butter, softened
- 1/2 cup (110 g) granulated sugar
- 1/2 cup (112 g) packed light brown sugar
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup (78 g) coarse sugar (for rolling)
Pumpkin filling
- 1 large egg, room temperature
- 1/4 cup (56 g) packed light brown sugar
- Pinch of salt
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup (2 fl oz / 60 ml) whole milk
- 1/2 cup (122 g) canned pumpkin purée
- 1/4 teaspoon vanilla extract
Optional garnish
- Whipped cream and extra pumpkin pie spice or cinnamon
Instructions
- Heat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone mat.
- Mix the dry base: In a bowl whisk together the flour, pumpkin pie spice and salt. Set this aside.
- Cream the fats and sugars: In the bowl of a stand mixer (or a large bowl with a hand mixer) beat together the softened cream cheese, softened butter, granulated sugar and brown sugar on medium-high speed until light and airy, about 2–3 minutes. Scrape down the bowl as needed.
- Add egg yolk and vanilla: Mix in the egg yolk and vanilla until incorporated.
- Bring in the dry ingredients: Add the flour mixture in three additions, mixing on low speed just until the dough comes together. Finish by folding a couple of times with a spatula so there are no streaks of flour. The dough will be fairly firm.
- Make the pumpkin custard: In a medium bowl whisk the egg, brown sugar, a pinch of salt, pumpkin pie spice, milk, pumpkin purée and vanilla until smooth. Set aside.
- Shape the cookies: Portion the dough into balls of roughly 2 tablespoons each (about 36 g). Roll each ball in the coarse sugar so they’re evenly coated and place them on the prepared sheet about 2 inches apart.
- Form wells: Use a 1-tablespoon measuring spoon (or the bottom of a small cup) to press a shallow well into the center of every dough ball.
- Fill: Spoon about 1 tablespoon of the pumpkin filling into each well (don’t overfill).
- Bake: Bake for 14–17 minutes, until the cookie edges are set and the bottoms show a light golden color. Remove from the oven and transfer cookies to a wire rack to cool completely.
- Repeat: Bake remaining dough, allowing the sheet to cool between batches if needed.
- To serve: Top each cooled cookie with a small dollop or a piped swirl of whipped cream just before serving, and dust lightly with pumpkin pie spice or cinnamon if desired.
Notes
- A small plastic medicine cup or the back of a spoon works well for making uniform wells.
- Only add whipped cream to cookies you plan to eat right away—it wilts if left on for long.
- Store baked cookies in an airtight container at room temperature for up to 3 days; refrigerate for longer storage and bring to room temperature before serving.
- These freeze well: layer cooled cookies in an airtight container with wax paper between layers and freeze. Thaw in the fridge or at room temperature.
Nutrition
- Calories: 184kcal
- Sugar: 15g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Trans Fat: 0.2g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg