Description
A soft cookie with creamy pumpkin pie filling, perfect for fall.
Ingredients
Scale
- 1 stick butter (softened)
- 1/3 cup vegetable or canola oil
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 egg (at room temperature)
- 1 tsp vanilla extract
- 2 1/3 cup flour
- 1/4 tsp salt
- 3/4 tsp baking powder
- 3 oz cream cheese (softened)
- 1/2 cup brown sugar
- 5 oz pumpkin puree
- 2/3 cup heavy cream (cold)
- 1 tbsp white sugar
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- Orange gel food coloring
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream the softened butter, oil, granulated sugar, and powdered sugar together until smooth.
- Add the egg and vanilla extract, and mix until well combined.
- Gradually add the flour, salt, and baking powder, mixing until combined.
- Scoop out 9 equally sized cookie balls and flatten each to about 1 inch thickness, creating a space for filling.
- Bake for 8-9 minutes, then cool on the baking sheet.
- Prepare pumpkin pie filling by beating cream cheese with brown sugar until smooth, then adding pumpkin puree, cold heavy cream, white sugar, vanilla, and pumpkin pie spice until creamy. Add orange gel food coloring if desired.
- Spoon or pipe the pumpkin filling into the center of each cooled cookie.
Notes
Serve with coffee, tea, or cold milk. Store in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cookies, pumpkin pie, fall dessert