Pumpkin Pie Cookie in the Pressure Cooker Fun
A delightful and cozy pumpkin pie cookie recipe made with a pressure cooker for perfectly soft, chewy bites and golden edges. Enjoy a sweet and spicy fall treat packed with pumpkin spice, cream cheese, and the unique magic of pressure cooking that saves time and adds depth of flavor.
Ingredients
Main ingredients
- 337 g All-purpose flour
- 1 tbsp Pumpkin spice
- 0.5 tsp Salt
- 3 oz Cream cheese room temperature
- 12 tbsp Butter softened
- 0.5 cup Granulated sugar
- 0.5 cup Packed brown sugar
- 1 large Egg yolk room temperature
- 1 tsp Vanilla extract
- 0.33 cup Coarse sugar for rolling dough balls
- 0.5 cup Pumpkin puree
- 0.25 cup Whole milk
- pinch Table salt
- 0.5 tsp Pumpkin spice for filling
- 1 large Egg for filling mix
- 0.25 cup Brown sugar for filling
- Whipped cream optional topping
Instructions
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 Celsius).
- In a medium bowl, whisk together flour, pumpkin spice, and salt.
- Beat cream cheese and softened butter in a large bowl until smooth and creamy.
- Add granulated sugar and brown sugar to the butter mix and beat until fluffy.
- Mix in the egg yolk and vanilla extract until well blended.
- Slowly add in the dry ingredients, mixing just till combined.
- Roll dough into 1 inch balls, then roll balls in coarse sugar to coat.
- Place the dough balls on an ungreased baking sheet spaced apart a couple inches. Flatten each ball with a glass bottom or your palm.
- Bake in the oven for 12 to 15 minutes until edges turn golden.
- After baking, let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optionally, top with a dollop of whipped cream before serving.
Notes
Store cookies in an airtight container at room temperature up to 4 days or refrigerate up to a week. Cookies can also be frozen for up to 3 months and reheated gently for fresh-baked taste.