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Creamy Pumpkin Pie Cookies

Creamy Pumpkin Pie Cookies - featured image
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Soft, golden cookies filled with creamy pumpkin pie filling and topped with festive frosting. These melt-in-your-mouth treats are perfect for autumn gatherings and holiday celebrations.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 cup unsalted butter, softened
  • 1/2 cup pumpkin puree
  • 3/4 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1/3 cup pumpkin puree (for filling)
  • 3 oz cream cheese, softened
  • 1/4 cup powdered sugar (for filling)
  • 1/2 tsp ground cinnamon (for filling)
  • Pinch of salt (for filling)
  • 1 cup powdered sugar (for frosting)
  • 2 tbsp unsalted butter, softened (for frosting)
  • 2–3 tbsp milk (dairy or non-dairy, for frosting)
  • 1/2 tsp vanilla extract (for frosting)
  • Food coloring gels (optional)
  • Sprinkles, edible glitter, or crushed pecans for decorating

Instructions

  1. Prepare the creamy pumpkin filling: In a medium bowl, combine 1/3 cup pumpkin puree, 3 oz cream cheese, 1/4 cup powdered sugar, 1/2 tsp cinnamon, and a pinch of salt. Beat until smooth and creamy. Chill if needed to firm up.
  2. Mix the cookie dough: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. In another bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Add egg, pumpkin puree, and vanilla extract; mix until combined. Gradually add dry ingredients to wet, mixing until just combined. Chill dough if too soft.
  3. Shape the cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop 1 1/2 tbsp dough, flatten into a disk, place 1 tsp filling in the center, top with another disk, and seal edges. Repeat with remaining dough and filling.
  4. Bake: Arrange cookies 2 inches apart on the baking sheet. Bake for 12-14 minutes until set and edges are lightly golden. Rotate pan halfway through baking.
  5. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Cool completely before frosting.
  6. Make the frosting: In a medium bowl, beat powdered sugar, butter, milk, and vanilla extract until creamy and spreadable. Tint with food coloring gels if desired.
  7. Decorate: Pipe or spread frosting on cooled cookies. Add sprinkles, edible glitter, or crushed pecans for decoration.

Notes

Chill dough if sticky for easier shaping. Seal cookie edges well to prevent filling leaks. Frost only when cookies are fully cooled. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and plant-based cream cheese. Cookies can be made ahead and stored in an airtight container.

Nutrition

Keywords: pumpkin pie cookies, creamy pumpkin cookies, fall dessert, Thanksgiving cookies, festive cookies, pumpkin spice, easy cookie recipe

Find it online: https://yumyep.com/creamy-pumpkin-pie-cookies-recipe-easy-festive-treats-with-frosting/