Pumpkin Cream Cheese Cookies
Soft and flavorful cookies filled with a creamy pumpkin filling, perfect for fall gatherings.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp salt
- 1 cup canned pumpkin puree not pie filling
- ⅓ cup brown sugar
- 1 tsp pumpkin pie spice
- ¼ tsp cinnamon
For the cream cheese filling
- ¼ cup cream cheese, softened
- 2 tbsp heavy cream
- ½ tsp vanilla extract
- Whipped cream store-bought or homemade
- Optional: pinch of cinnamon or nutmeg
Instructions
Preparation
- Cream the softened butter and granulated sugar in a large bowl using a mixer until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, and beat until smooth.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry mixture to the wet ingredients and mix until a soft dough forms.
- Cover the dough and refrigerate for 30 minutes.
Baking the Cookies
- Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
- Scoop the dough into 1.5 tablespoon portions and roll into balls. Place balls 2 inches apart on the prepared baking sheet.
- Slightly flatten each ball and create a well in the center using your thumb or a teaspoon.
- Bake cookies for 10-12 minutes until edges are golden. If centers puff up, gently press the wells down while warm.
- Transfer cookies to a wire rack to cool completely.
Preparing the Filling
- In a medium bowl, beat the softened cream cheese until smooth.
- Add pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla. Mix until smooth and light.
- Chill the filling in the refrigerator for at least 30 minutes.
Assembling the Cookies
- Once cookies are cooled and filling is chilled, spoon or pipe pumpkin filling into each cookie's center.
- Top each cookie with a swirl of whipped cream and a sprinkle of cinnamon or nutmeg if desired.
Serving
- These cookies are best enjoyed fresh. Serve with coffee or tea.
Notes
Ensure ingredients are at room temperature for easier mixing. Avoid over-mixing the dough for a soft texture. Store cookies in an airtight container in the fridge. Unfilled cookies can be stored at room temperature for up to 3 days.
