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Soft Pumpkin Cookies with Sweet Cream Filling

Soft, moist pumpkin cookies sandwiched with a sweet cream cheese filling. A cozy fall favorite perfect for sharing and enjoying with friends and family.

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add egg and vanilla extract to the butter mixture and beat until combined.
  5. Mix in pumpkin puree until fully incorporated.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
  8. Bake for 12-15 minutes or until edges are set and tops are slightly cracked.
  9. Allow cookies to cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
  10. For the filling, beat cream cheese and butter until smooth.
  11. Gradually add powdered sugar and vanilla extract, beating until fluffy.
  12. Spread or pipe filling onto the flat side of half the cookies, then top with remaining cookies to form sandwiches.

Notes

For best results, ensure the cookies are completely cooled before adding the filling to prevent melting. You can store the sandwich cookies in an airtight container in the refrigerator for up to 3 days.

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