Pumpkin Spiced Cookies with Cream Cheese are full of fall flavors, filled with warm spices to finish Thanksgiving dinner.
In America, we celebrate November with pumpkin pie filling in a lot of recipes As everyone gathers around the table for Thanksgiving Day, we give thanks for the blessings of the year, share a meal with loved ones, and honor traditions that date back centuries.
As a kid attending school in New England, one is for sure to take a trip to Pilgram village is a must. You step back into time to1621 Thanksgiving Day in the United States when Pilgrims, who were English settlers, and the Wampanoag people gathered in what’s now Massachusetts for a harvest feast. It is so exciting to see and a pumpkin pie cooking on an open firer.
I am not a big fan of pumpkin pie or any pie that has a custard filling. So I decided, why not make a cakey pumpkin cookie that is filled with cream cheese filling as an alternative to a pumpkin pie.
These pumpkin spice cookies filled with cream cheese are everything I want in a fall season dessert. With a soft, chewy texture and bursting with pumpkin flavor for the perfect bite. Now let's get started!
Cream Cheese Filling
- 4 ounces cream cheese, soft
- 2 tablespoons powder sugar
- 1 teaspoon vanilla
Pumpkin Cookies
Wet Ingredients
- ½ cup butter, room temperature
- ½ cup brown sugar
- ⅓ cup granulated sugar
- ½ cup pumpkin purée
- 1 egg, room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 1½ cups all-purpose flour
Cinnamon Sugar
- ¼ cup (50 g) granulated sugar
- 1 teaspoon cinnamon
Directions
- Prepare the Baking Trays
Line a large baking tray with parchment paper and preheat your oven to 350°F (175°C). - Mix the Wet Ingredients
In a large bowl, cream together the butter and sugar until light and fluffy. Drain the pumpkin purée to get some of the water out, then add egg, butter, and vanilla extract. Mix until smooth and combined.
- Combine Dry Ingredients:
In a small bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, salt, and pumpkin spice. Slowly add this flour mixture into the wet ingredients. Mix until a sticky dough forms.
- Make the Cream Cheese Frosting
In another small bowl, mix the ingredients cream cheese, powdered sugar, and vanilla until smooth. Then take a ½ teaspoon of the mix and place on to a small sheet pan with parchment paper and place in the freezer for about 20 minutes.
- Shape the Cookie Dough
Use a cookie scoop to scoop a tablespoon of dough and roll into a ball, make a thumb print, add cream cheese filling to the center, and add a bit of dough to cover. Roll gently into balls.
- Coat with Sugar:
Roll each dough ball in cinnamon sugar or spiced sugar for that classic pumpkin flavor and chewy texture.
- Bake the Cookies
Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. For a cakey texture, bake a little longer; for a chewy pumpkin spice cookie, pull them out sooner.
- Cool and Store
Transferring to a rack for the first batch, then repeat with your second batch. Once cooled, store in an airtight container or a freezer-safe bag for longer storage. You can also use a freezer bag if you plan to save some for later to have with a cup of coffee on chilly mornings.
Notes & Tips
- Pumpkin purée adds moisture and prebiotic fiber, supporting beneficial gut microbes and microbial diversity — great for overall digestion run and immune health.
- If you love dark chocolate cookies, or white chocolate chips, try mixing in a few chips for a twist on this seasonal treat.
- Inspired by last year’s pumpkin spice lattes, this pumpkin cookie recipe might just become one of your favorite pumpkin recipes.
During this time of year, which I call "The Pumpkin Season," most popular recipes are made with canned pumpkin or fresh pumpkin puree from an actual pumpkin if you feel adventures enough to make it.
Wether your making cookie bar or cakey cookies like this one, I always drain the pumpkin puree for any recipe. It makes the recipes now so wet and easier to measure liquid.
More Fall Recipes
I hope you enjoyed our pumpkin spice cookie recipe today and are now sitting down with a cup of coffee, and enjoy the your bake cookies. These are my go to recipe for fall gathering or bake sale because they are individuals to pick up and always a huge hit.
I hope you enjoyed our journey today in exploring a Fall Recipe for the Fall Season in America. Until next time, my beautiful friends, as my quest for the perfect bite continues!
Pumpkin Spiced Cookies with Cream Cheese
Ingredients
---Cream Cheese Filling----
- 4 ounces cream cheese room temperature
- 2 tablespoon powder sugar
- 1 teaspoon vanilla
----Pumpkin Cookies----
Wet Ingredients
- ½ cup butter room temperature
- ½ cup brown sugar
- ⅓ cup granulated sugar
- ½ cup pumpkin purée
- 1 egg
- 2 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 1½ cups all-purpose flour
----Cinnamon Sugar----
- ¼ cup sugar
- 1 teaspoon cinnamon
Instructions
Prepare the Baking Trays
- Line a large baking trays with parchment paper and preheat your oven to 350°F (175°C).
Mix the Wet Ingredients
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Drain the pumpkin purée to get some of the water out then add, egg, butter and vanilla extract. Mix until smooth and combined.
Combine Dry Dngredients:
- In a small bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, salt, and pumpkin spice.
- Slowly add this flour mixture into the wet ingredients. Mix until a sticky dough forms.
Make the Cream Cheese Frosting
- In another small bowl, mix the ingredients cream cheese, powdered sugar, and vanilla until smooth.
- Then take a ½ teaspoon of the mix and place on to a small sheet pan with parchment paper and place in the freezer for about 20 minutes.
Shape the Cookie Dough
- Use a cookie scoop to scoop a tablespoons of dough and roll into a ball make a thumb print and add cream cheese filling to the center, add bit of dough to cover. Roll gently into balls.
Coat with Sugar:
- Roll each dough ball in cinnamon sugar or spiced sugar for that classic pumpkin flavor and chewy texture.
Bake the Cookies
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- For a cakey texture, bake a little longer; for a chewy pumpkin spice cookie, pull them out sooner.
Cool and Store
- Transferring to a rack for the first batch then, repeat with your second batch. Once cooled, store in an airtight container or a freezer-safe bag for longer storage.
- You can also use a freezer bag if you plan to save some for later to have with a cup of coffee on chilly mornings
Notes
- Pumpkin purée adds moisture and prebiotic fiber, supporting beneficial gut microbes and microbial diversity — great for overall digestive run and immune health.
- If you love dark chocolate cookies or white chocolate chips, try mixing in a few chips for a twist on this seasonal treat.
- Inspired by last year’s pumpkin spice lattes, this pumpkin cookie recipe might just become one of your favorite pumpkin recipes.
Patti says
Love these cookies thank you!!!!
Lizzy says
Thank you so much, xoxo Lizzy