Name: Pumpkin Pie Cookies with Cream Cheese Filling and Whipped Cream Recipe
Prep time: 45 min
Cook time: 12 min
Total time: 57 min
Cuisine: American
Ingredients: 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; 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; Whipped cream (store-bought or homemade); Optional: pinch of cinnamon or nutmeg

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 (store-bought or homemade)
Optional: pinch of cinnamon or nutmeg

Instructions

Step 1: Cream the softened butter and granulated sugar in a large bowl using a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract and beat until smooth.

Step 2: In a separate bowl, whisk together the flour and salt. Gradually add the dry mixture to the wet ingredients and mix until a soft dough forms. Cover and refrigerate the dough for 30 minutes.

Step 3: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop dough into 1.5-tablespoon portions and roll into balls. Place the balls 2 inches apart on the prepared baking sheet. Flatten each ball slightly and press a teaspoon or your thumb into the center to create a well.

Step 4: Bake the cookies for 10–12 minutes until the edges are just turning golden. If the centers puff during baking, use the teaspoon to gently re-press the wells while the cookies are still warm. Transfer to a wire rack and cool completely.

Step 5: In a medium bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla extract. Mix on medium speed until the filling is smooth and light. Chill the mixture in the refrigerator for at least 30 minutes to firm up slightly before using.

Step 6: Once the cookies are fully cooled and the filling has chilled, spoon or pipe the pumpkin filling into each cookie’s center well. Top each cookie with a swirl or dollop of whipped cream. Optionally, sprinkle with a pinch of cinnamon or nutmeg for garnish.

Tips & Variations

For a spicier kick, increase the pumpkin pie spice slightly or add a pinch of ground cloves or ginger to the filling.

Use a piping bag with a star tip for a more decorative filling presentation.

Substitute vegan butter and a non-dairy cream cheese to make these cookies dairy-free.

Chill the cookie dough longer if it feels too soft to handle, making shaping easier.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to 3 days. The cookies can become soft from the moist filling, so for best texture, store the cookie bases and filling separately and assemble just before serving. Leftover cookies can be enjoyed chilled or at room temperature; avoid freezing as the filling texture may change.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but be sure to roast and puree the fresh pumpkin well, then strain any excess moisture to achieve a similar consistency to canned pumpkin puree.

Is it possible to make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. The texture may vary slightly, so look for a blend that contains xanthan gum for best results.