Pumpkin Spiced Cookies with Cream Cheese

5 from 1 vote

Pumpkin Spiced Cookies with Cream Cheese

These pumpkin spice cookies filled with cream cheese are everything you want in a fall season dessert with a soft, chewy texture and bursting with pumpkin flavor.

Prep Time30

Cook Time10

Course: Cookies, Dessert

Cuisine: American

Servings:

Calories: 124kcal

Author: Lizzy Cascalheira

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.

Nutrition