Description
These pumpkin pie cookies blend the creamy spice of pumpkin pie with a soft sugar cookie base for the ultimate fall dessert.
Ingredients
Scale
- FOR THE COOKIE BASE
- 1 cup (2 sticks) 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
- FOR THE NO-BAKE PUMPKIN FILLING
- 1 cup canned pumpkin puree (not pie filling)
- 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
- TOPPING
- Whipped cream (store-bought or homemade)
- Optional: pinch of cinnamon or nutmeg
Instructions
- Cream butter and sugar until light and fluffy.
- Add egg and vanilla; beat until smooth.
- Whisk together flour and salt; add to wet ingredients.
- Chill dough for 30 minutes.
- Scoop and shape dough; press wells in center.
- Bake at 350°F for 10–12 minutes.
- Cool and re-press centers if needed.
- Mix pumpkin filling ingredients until smooth.
- Chill filling for 30 minutes.
- Pipe filling into cooled cookies and top with whipped cream.
Notes
- Refrigerate cookies due to cream cheese filling.
- Best served chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg