Description
Delicious spiced pumpkin cookies filled with a creamy filling, perfect for fall.
Ingredients
Scale
- 1 cup packed pumpkin puree
- 1 ½ cups all-purpose flour
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 cup powdered sugar (for the filling)
- 4 oz cream cheese, softened
- 1 tsp vanilla extract (for the filling)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Set this aside for now.
- In another bowl, beat the butter and sugars together until creamy and light.
- Add in the egg, pumpkin puree, and vanilla extract, mixing until it’s well combined.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Using a tablespoon, scoop out dough onto the prepared baking sheet, spacing them a couple of inches apart.
- Bake for about 10-12 minutes until they are set and lightly golden.
- Let the cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
- For the filling, combine the softened cream cheese, powdered sugar, and vanilla extract in a bowl. Beat until smooth.
- Once cookies are cooled, spread or pipe the filling onto half of the cookies and sandwich with the other half.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. Can also be refrigerated for a week or frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 14g
- Sodium: 145mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pumpkin cookies, fall treats, dessert, sandwich cookies