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Creamy Pumpkin Pie Cookies: Best Easy Fall Treat

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Soft, cake-like pumpkin cookies sandwiched with a rich, tangy cream cheese filling. These easy fall treats offer the flavor of pumpkin pie in a handheld, crowd-pleasing format.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 large egg, room temperature
  • ½ cup pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 4 oz full-fat cream cheese, softened
  • ½ cup powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • ¼ cup granulated sugar mixed with 1 teaspoon cinnamon (for rolling, optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
  4. Beat in the egg and 1 teaspoon vanilla extract until combined. Add pumpkin puree and mix until just incorporated.
  5. Gradually add dry ingredients to the wet mixture and mix until no streaks of flour remain. The dough will be soft and slightly sticky.
  6. Scoop dough into 1.5-tablespoon balls. If desired, roll balls in the cinnamon-sugar mixture. Place on baking sheets spaced 2 inches apart.
  7. Bake for 10-12 minutes until edges are set but centers are still soft. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  8. While cookies bake, beat cream cheese, powdered sugar, ½ teaspoon vanilla, and lemon juice until smooth and creamy.
  9. Once cookies are completely cool, spread a generous layer of cream cheese filling on the bottom of one cookie and sandwich another cookie on top.
  10. Store in an airtight container in the refrigerator.

Notes

Ensure butter and cream cheese are at room temperature for best texture. Do not use pumpkin pie filling; use 100% pure pumpkin puree. Measure flour by spooning it into the cup and leveling it off to avoid dry cookies. Cool cookies completely before assembling to prevent the filling from melting. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and cream cheese alternatives.

Nutrition

Keywords: pumpkin cookies, cream cheese filling, fall baking, easy dessert, pumpkin pie cookies, holiday treats, soft cookies

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