Pumpkin Cookies with Cream Cheese Filling
Delightful soft pumpkin cookies filled with creamy cream cheese, spiced to perfection, perfect for fall gatherings.
Ingredients
For the Cookies
- 1 cup salted butter, softened Adds richness and helps create a tender cookie.
- 1 cup dark brown sugar Provides moisture and a deep caramel flavor.
- 1/2 cup granulated sugar Sweetens the dough and balances flavors.
- 1 large egg Acts as a binder.
- 1 large egg yolk Adds richness and contributes to soft texture.
- 1 cup 100% pumpkin Imparts flavor and moisture.
- 1 teaspoon vanilla extract Enhances overall flavor.
- 3 cups all purpose flour Forms the base structure of the cookies.
- 1 package instant cheesecake pudding mix Provides chewiness and adds flavor.
- 1/4 cup powdered milk Helps maintain moisture.
- 1 teaspoon pumpkin pie spice Brings warmth and seasonal flavor.
- 1 teaspoon ground cinnamon Adds warmth and aroma.
- 1/2 teaspoon salt Balances sweetness.
- 1 teaspoon baking soda Helps the cookies rise.
For the Cream Cheese Filling
- 8 oz cream cheese, softened Offers creaminess and tang.
- 2 cups powdered sugar Sweetens the filling.
- 1 teaspoon vanilla extract Adds a sweet flavor.
For Coating
- 1/2 cup granulated sugar Creates a delightful crunch.
- 1 tablespoon pumpkin pie spice Enhances the cookie's exterior.
Optional Toppings
- 1 cup white chocolate melting wafers For added sweetness.
- 1/4 cup sprinkles Adds festive touch.
Instructions
Preparation
- Preheat the oven to 375°F and line two large baking sheets with parchment paper.
- Cream together the softened butter, dark brown sugar, and granulated sugar on medium speed for about 2 minutes until fluffy.
- Squeeze out any excess moisture from the pumpkin, then mix it into the butter mixture along with the egg, egg yolk, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, pudding mix, powdered milk, pumpkin pie spice, cinnamon, salt, and baking soda.
- Gradually incorporate the dry ingredients into the wet ingredients until everything is combined.
- In another bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Shaping and Baking
- Scoop out balls of dough, flatten them, and place about a tablespoon of the cream cheese filling in the center.
- Fold the dough around the filling and seal it.
- Roll each sealed dough ball in a mixture of granulated sugar and pumpkin pie spice.
- Arrange the cookie dough on the prepared baking sheets with enough space between each.
- Bake in the preheated oven for 10-12 minutes or until the edges are light brown.
- Allow the cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.
Optional Topping
- For added sweetness, melt the white chocolate and drizzle it over the cookies. Allow to set for 2 hours before serving.
Notes
For best results, ensure butter is softened for easier mixing. Squeeze out excess pumpkin moisture. Allow cookies to cool completely before stacking.