Description
These pumpkin pie cookies combine the creamy, spiced flavor of traditional pumpkin pie with the buttery texture of sugar cookies. Each cookie has a soft center well filled with smooth no-bake pumpkin filling and topped with whipped cream.
Ingredients
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, optional pinch of cinnamon or nutmeg
Instructions
1. Cream butter and sugar until fluffy. Add egg and vanilla, mix well.
2. Combine flour and salt separately, then add to wet mixture. Chill dough for 30 minutes.
3. Preheat oven to 350°F (175°C). Shape dough into balls, press center wells, and bake for 10–12 minutes.
4. Mix pumpkin puree, brown sugar, spices, cream cheese, cream, and vanilla until smooth. Chill 30 minutes.
5. Fill cooled cookies with pumpkin mixture and top with whipped cream.
Notes
For best results, chill both the dough and filling before assembly. Store refrigerated for up to four days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg