Description
Delicious pumpkin cookies filled with creamy pumpkin spice cream cheese filling.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 ½ cups old-fashioned oats
- 1 ⅓ cups all-purpose flour
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- ½ cup unsalted butter, softened
- 1 tablespoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 8 ounces cream cheese, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Let butter and cream cheese come to room temperature.
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in pumpkin puree, egg, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, oats, pumpkin pie spice, baking soda, baking powder, and salt.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Use a medium cookie scoop to place dough on prepared baking sheets, spacing 2 inches apart.
- Bake for 12–14 minutes or until edges are golden and centers are set. Let cool on pan for 5 minutes, then transfer to wire rack to cool completely.
- Meanwhile, make the filling: beat cream cheese until smooth, then add powdered sugar and vanilla extract. Beat until light and fluffy.
- Once cookies are fully cooled, spread or pipe the filling on the flat side of half the cookies.
- Top with the remaining cookies and gently press to sandwich. Chill before serving for best texture.
Notes
- For best texture, allow cookies to chill before serving.
- Cookies can be stored in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg