Description
Soft, buttery pumpkin pie cookies with creamy pumpkin filling and whipped cream topping.
Ingredients
Scale
- 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
- 1/3 cup brown sugar
- 1 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/4 cup cream cheese, softened
- 2 tbsp heavy cream
- 1/2 tsp vanilla extract
- Whipped cream
- Pinch of cinnamon or nutmeg
Instructions
- Cream butter and sugar until fluffy.
- Add egg and vanilla; mix well.
- Combine flour and salt, add gradually to wet ingredients.
- Chill dough for 30 minutes.
- Preheat oven to 350°F; roll dough and press wells.
- Bake 10–12 minutes until lightly golden.
- Beat cream cheese; add pumpkin puree, sugar, spices, cream, vanilla.
- Chill filling for 30 minutes.
- Fill cooled cookies with pumpkin mixture.
- Top with whipped cream and cinnamon.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Chill dough before baking for perfect shape.
- Store cookies in fridge up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 28mg