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Pumpkin Cream Cheese Cookies

Soft and flavorful cookies filled with a creamy pumpkin filling, perfect for fall gatherings.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 cup canned pumpkin puree not pie filling
  • 1/3 cup brown sugar
  • 1 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
For the cream cheese filling
  • 1/4 cup cream cheese, softened
  • 2 tbsp heavy cream
  • 1/2 tsp vanilla extract
  • Whipped cream store-bought or homemade
  • Optional: pinch of cinnamon or nutmeg

Method
 

Preparation
  1. Cream the softened butter and granulated sugar in a large bowl using a mixer until light and fluffy, about 2-3 minutes.
  2. Add the egg and vanilla extract, and beat until smooth.
  3. In a separate bowl, whisk together the flour and salt.
  4. Gradually add the dry mixture to the wet ingredients and mix until a soft dough forms.
  5. Cover the dough and refrigerate for 30 minutes.
Baking the Cookies
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
  2. Scoop the dough into 1.5 tablespoon portions and roll into balls. Place balls 2 inches apart on the prepared baking sheet.
  3. Slightly flatten each ball and create a well in the center using your thumb or a teaspoon.
  4. Bake cookies for 10-12 minutes until edges are golden. If centers puff up, gently press the wells down while warm.
  5. Transfer cookies to a wire rack to cool completely.
Preparing the Filling
  1. In a medium bowl, beat the softened cream cheese until smooth.
  2. Add pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla. Mix until smooth and light.
  3. Chill the filling in the refrigerator for at least 30 minutes.
Assembling the Cookies
  1. Once cookies are cooled and filling is chilled, spoon or pipe pumpkin filling into each cookie's center.
  2. Top each cookie with a swirl of whipped cream and a sprinkle of cinnamon or nutmeg if desired.
Serving
  1. 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.