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Pumpkin Pie Cookies with Cream Cheese Filling

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Quick and easy pumpkin pie cookies with a creamy cream cheese filling. These soft, spiced cookies come together in under 30 minutes with simple ingredients, perfect for a cozy weeknight treat or holiday gathering.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 large egg, room temperature
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened (full-fat block)
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Make the cream cheese filling first. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla extract, then beat until fully combined and fluffy. Set aside in the refrigerator while you make the cookie dough.
  3. Whisk the dry ingredients together. In a large bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until evenly distributed.
  4. Cream the butter and sugars. In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
  5. Add the wet ingredients. Beat in the egg, pumpkin puree, and vanilla extract until fully combined.
  6. Combine wet and dry ingredients. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
  7. Portion the dough. Using a cookie scoop or tablespoon, scoop out rounded tablespoons of dough and place them on the prepared baking sheet, spacing them about 2 inches apart. You should get about 18 cookies.
  8. Create the wells. Using your thumb or the back of a teaspoon, make a small indentation in the center of each dough ball without pressing all the way through.
  9. Add the cream cheese filling. Remove the filling from the refrigerator. Place about ½ teaspoon of the cream cheese mixture into each well.
  10. Bake for 10-12 minutes. The cookies are done when the edges are set and lightly golden, but the centers still look slightly soft.
  11. Cool properly. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.

Notes

Don’t skip the parchment paper. Measure flour correctly by spooning and leveling. Watch bake time carefully—start checking at 9 minutes. Let cookies cool completely before storing. Cream cheese filling can be made up to 3 days in advance. For best results, use Libby’s pumpkin puree and full-fat block cream cheese. If pumpkin puree is watery, pat dry with a paper towel.

Nutrition

Keywords: pumpkin cookies, cream cheese filling, fall dessert, easy cookies, pumpkin pie cookies, quick cookies, weeknight dessert

Find it online: https://forkifyfun.com/pumpkin-pie-cookies-with-cream-cheese-filling/