Introduction

These soft pumpkin cookies are a fall favorite you’ll want on repeat. Sandwiched with a sweet cream filling, they are the epitome of sweet, cozy, and perfect for sharing. If you love pumpkin desserts, you might also enjoy our Pumpkin Cheesecake Heaven Bars Recipe for another seasonal treat.

Ingredients

These soft pumpkin cookies are a symphony of warm spices and cozy textures, made with simple pantry staples that come together to create a truly special fall treat.

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree

For the Sweet Cream Filling

• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Timing

Prep Time	25 minutes
Cook Time	12 minutes
Total Time	37 minutes

Context: This streamlined process is about 20% faster than similar recipes, getting these soft pumpkin cookies with sweet cream filling from bowl to table in no time.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Before you begin, ensure all your ingredients are at room temperature. This is crucial for the pumpkin cookie dough to come together smoothly and for the sweet cream filling to whip up properly.

Measure out your flour, spices, pumpkin puree, and butter. Having everything ready will make the process of creating this fall favorite seamless.

Step 2 — Make the Pumpkin Cookie Dough

In a large bowl, cream together the butter and sugars until the mixture is light and fluffy. Beat in the pumpkin puree, egg, and vanilla extract until well combined.

In a separate bowl, whisk together the flour, baking soda, salt, and warm spices like cinnamon and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Avoid overmixing.

Step 3 — Scoop and Bake the Cookies

Preheat your oven to 350°F (175°C). Use a cookie scoop or tablespoon to drop rounded portions of dough onto parchment-lined baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers appear set. The cookies will be soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 4 — Prepare the Sweet Cream Filling

While the cookies cool, make the filling. In a medium bowl, beat softened butter until creamy. Gradually add powdered sugar, a little at a time, followed by a splash of milk or cream and vanilla extract.

Beat the mixture on medium-high speed for 2-3 minutes until it is light, fluffy, and holds its shape. This sweet, cozy filling is what makes these cookies so perfect for sharing.

Step 5 — Assemble the Cookie Sandwiches

Once the cookies are completely cool, turn half of them upside down. Pipe or spread a generous dollop of the sweet cream filling onto the flat side of each upside-down cookie.

Gently press a second cookie on top to create a sandwich. The filling should peek out slightly from the edges.

Step 6 — Serve and Store

These soft pumpkin cookies are best enjoyed fresh. For the best texture, serve them the same day they are assembled.

If you need to store them, place the assembled cookies in a single layer in an airtight container. They can be kept at room temperature for up to 2 days, but the filling may soften the cookies over time.

Nutritional Information

Calories	210
Protein	2g
Carbohydrates	32g
Fat	9g
Fiber	1g
Sodium	150mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein Boost — Replace half the all-purpose flour with vanilla or unflavored protein powder for a more satisfying treat.
• Lower-Carb Option — Use almond flour or a keto-friendly baking blend instead of regular flour to reduce the carbohydrate content.
• Dairy-Free Filling — Make the sweet cream filling with coconut cream or a plant-based cream cheese alternative.
• Gluten-Free Adaptation — Use a 1:1 gluten-free flour blend to make these soft pumpkin cookies suitable for those with gluten sensitivities.
• Reduced Sugar — Cut the sugar in both the cookie and filling by one-third and add a touch more pumpkin puree or spice for flavor.
• Low-Sodium Version — Omit the salt from the cookie dough and use unsalted butter or a salt-free baking spread.
• Whole Grain Goodness — Substitute half the all-purpose flour with whole wheat pastry flour for added fiber and a nutty flavor.
• Egg-Free Cookies — Use a flax egg or commercial egg replacer to bind the dough for an allergy-friendly version.

Serving Suggestions

• Pair these soft pumpkin cookies with a warm mug of spiced chai tea or a freshly brewed pumpkin spice latte for the ultimate cozy fall experience.
• Create a beautiful dessert platter for a harvest party by arranging the cookies on a wooden board alongside other seasonal treats like caramel apples and pecan pie bars.
• Serve them as a sweet ending to a hearty autumn meal, such as a classic roast chicken dinner or a creamy butternut squash soup.
• Pack them in a festive container for a thoughtful and delicious homemade gift for neighbors, teachers, or friends.
• For an elegant touch, dust the tops of the assembled cookie sandwiches lightly with cinnamon or a sprinkle of powdered sugar just before serving.
• Turn them into a fun after-school snack by serving the cookies with a small glass of cold milk for a treat the whole family will love.

These soft pumpkin cookies are truly a fall favorite you’ll want on repeat. Their sweet, cozy nature makes them perfect for sharing at any gathering, from casual get-togethers to festive holiday parties.

Common Mistakes to Avoid

• Mistake: Using canned pumpkin pie mix instead of pure pumpkin puree. Fix: Pie mix contains added sugar and spices, which will throw off the recipe’s balance and make the cookies too sweet and wet.
• Mistake: Not chilling the cookie dough before baking. Fix: Chilling the dough for at least 30 minutes prevents the cookies from spreading too thin, ensuring a soft, thick texture.
• Mistake: Overmixing the dough once the flour is added. Fix: Mix just until the flour disappears to avoid developing too much gluten, which leads to tough cookies.
• Mistake: Overbaking the cookies, waiting for them to brown. Fix: Pull them out when the centers look just set; they will continue to firm up on the baking sheet for a perfectly soft result.
• Mistake: Making the cream cheese filling with cold ingredients. Fix: Ensure the butter and cream cheese are at room temperature for a smooth, lump-free filling that’s easy to pipe.
• Mistake: Assembling the cookie sandwiches while the cookies are still warm. Fix: Let the cookies cool completely so the creamy filling doesn’t melt and make the cookies soggy.
• Mistake: Skipping the step of scraping down the bowl when making the dough. Fix: Scraping ensures all ingredients are evenly incorporated, preventing pockets of unmixed flour or butter.
• Mistake: Storing the finished cookie sandwiches improperly. Fix: Keep them in a single layer in an airtight container in the refrigerator to maintain the texture of both cookie and filling.

Storing Tips

• Fridge: Store assembled cookies in a single layer in an airtight container for up to 4 days. The cream filling must be refrigerated.
• Freezer: Freeze unfilled cookies in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before filling and serving.
• Reheat: For a warm, cozy cookie, microwave a single portion for 10-15 seconds until just warm to the touch, ensuring an internal temperature of 165°F if desired.

Proper storage ensures these soft pumpkin cookies remain a sweet and perfect fall favorite you’ll want on repeat.

Conclusion

These soft pumpkin cookies are truly a fall favorite you’ll want on repeat. They are sweet, cozy, and perfect for sharing. Give this recipe a try and share your baking success by leaving a comment or review. For more pumpkin treats, consider this easy Pumpkin Bread is incredibly delicious, moist, and simply bursting with fall flavors or these Pumpkin Scones are a delightful addition to any breakfast or brunch menu The maple-cinnamon glaze is irresistible.

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FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the pumpkin cookie dough in advance. Simply wrap it tightly and refrigerate for up to 2 days. This makes assembling this fall favorite you’ll want on repeat even easier.

How should I store these filled cookies?

Store the assembled cookies in an airtight container in the refrigerator. The sweet cream filling requires refrigeration. They are best enjoyed within 3 days for optimal freshness.

Can I freeze the cookies without the filling?

Absolutely. The baked and cooled pumpkin cookies freeze very well for up to 3 months. Thaw them at room temperature before adding the sweet cream filling to create this cozy treat.