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Best Pumpkin Pie Cookies with Cream Cheese Filling

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Soft, spiced pumpkin cookies sandwiched with a tangy cream cheese filling. These taste just like pumpkin pie in cookie form and are perfect for fall gatherings.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (245g) canned pumpkin puree
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 4 oz (113g) cream cheese, softened
  • 1/4 cup (56g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
  3. Add egg and vanilla extract, beat until combined. Scrape down sides of bowl.
  4. Add pumpkin puree and mix on low speed until fully incorporated. Mixture may look curdled.
  5. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  6. Add dry ingredients to wet ingredients in two additions, mixing on low speed until just combined. Do not overmix.
  7. Scoop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
  8. Bake for 10-12 minutes, until edges are set and tops look slightly cracked. Centers will look soft.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. While cookies cool, make filling: Beat softened cream cheese and butter together until smooth and creamy, about 2 minutes.
  11. Add powdered sugar, vanilla extract, and pinch of salt. Beat on low until incorporated, then medium speed for 1-2 minutes until light and fluffy.
  12. Once cookies are completely cool, pair them by size. Pipe filling onto flat side of one cookie, then gently press another cookie on top.
  13. Refrigerate assembled cookies for 15-20 minutes before serving for best texture.

Notes

Do not overbake cookies; edges should be set but centers soft. Let cookies cool completely before filling. Use room temperature ingredients for best results. Chill assembled cookies for clean sandwiches. Cookies can be stored in refrigerator for up to 5 days. Unassembled cookies can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin cookies, cream cheese filling, fall cookies, pumpkin pie cookies, cookie sandwiches

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