Print

Pumpkin Pie Cookies with Cream Cheese Filling (Best Easy Recipe)

pumpkin pie cookies with cream cheese filling - featured image
Print Recipe

These pumpkin pie cookies combine the best parts of a classic pumpkin pie with the convenience of a handheld cookie, featuring a soft cookie base, creamy pumpkin layer, and tangy cream cheese filling. Ready in just 35 minutes, they’re perfect for fall gatherings or a cozy night in.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup canned pumpkin puree (not pumpkin pie filling)
  • ¼ cup brown sugar, packed
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 1 large egg yolk
  • 4 oz cream cheese, softened
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Make the cookie base: In a medium bowl, cream together softened butter and granulated sugar with a hand mixer on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla extract, beat until combined, about 30 seconds. Scrape down sides of bowl.
  3. In a separate small bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix. Dough will be soft and slightly sticky.
  4. Make the pumpkin layer: In another medium bowl, combine pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, and egg yolk. Mix until smooth. Set aside.
  5. Make the cream cheese filling: In a small bowl, beat softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Refrigerate while assembling cookies.
  6. Scoop rounded tablespoons of cookie dough onto prepared baking sheets, spacing 2 inches apart. Make a shallow indentation in the center of each cookie using the back of a spoon or your finger.
  7. Spoon about 1 teaspoon of pumpkin mixture into each indentation, spreading gently to fill the well.
  8. Bake for 12-14 minutes, or until edges are lightly golden and pumpkin layer is set. Rotate baking sheets halfway through.
  9. Let cookies cool on baking sheets for 5 minutes, then transfer to a cooling rack. While still warm, dollop a small teaspoon of cream cheese filling on top of each pumpkin layer and spread gently.
  10. Let cookies cool completely before serving, about 20 minutes.

Notes

Don’t overmix the dough to avoid tough cookies. Use room temperature ingredients for best results. Make the indentation deep enough to hold the pumpkin layer. Don’t overbake; cookies should be soft and tender. Chill the cream cheese filling for easier handling. For a cleaner look, pipe the cream cheese filling using a piping bag or zip-top bag with corner snipped off.

Nutrition

Keywords: pumpkin pie cookies, cream cheese filling, fall cookies, pumpkin dessert, easy cookie recipe, Thanksgiving cookies

Find it online: https://lenatable.com/pumpkin-pie-cookies-with-cream-cheese-filling-best-easy-recipe/