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Pumpkin Cream Cheese Stuffed Cookies

Soft pumpkin cookies stuffed with a sweet cream cheese filling for a delightful fall treat.

Ingredients

Scale

For the Crust:

  • 1 cup canned pumpkin puree
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, beat together cream cheese, powdered sugar, and 1/2 tsp vanilla until smooth. Chill for 30 minutes.
  3. In another bowl, cream together butter, granulated sugar, and brown sugar until fluffy. Add pumpkin, egg, and 1 tsp vanilla, mixing well.
  4. Whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. Gradually mix into the wet ingredients.
  5. Scoop 1 tbsp of cookie dough, flatten slightly, add 1 tsp cream cheese filling, then cover with another tbsp of dough. Seal edges and place on baking sheet.
  6. Bake for 12-15 minutes until edges are lightly golden. Cool on the baking sheet for 5 minutes before transferring.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett