My son begged for a pumpkin carving kit today at the grocery store and I gave in. Poor kid was pretty disappointed when we got home and I told him we couldn’t actually carve pumpkins for another month and a half. Life is so unfair when you are five. Fall is just simply irresistible!
These are definitely on my top five list of favorite cookies. So soft and moist. Everyone loves them!
PrintSoft Pumpkin Cream Cookies
These soft pumpkin cream cookies are definitely on my top five list of favorite cookies. So soft and moist. Everyone loves these!
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Scale
Cookies
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1 stick of softened butter
- 1 cup pure pumpkin
- 1 egg
- 1 teaspoon vanilla
Cream Cheese Filling
- 4 oz softened cream cheese
- 1/4 cup softened butter
- 1/2 cup heavy cream
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
Cookies
- Preheat oven to 350 degrees and grease baking sheets.
- In a medium bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Beat sugar and butter with mixer, then blend in pumpkin, egg, and vanilla.
- Gradually mix in flour and dry ingredients.
- Refrigerate dough for a few hours, then form dough into one inch balls. Or if you don’t want to wait, I like to spoon the sticky cookie dough unrefrigerated into a large ziplock bag with a large round tip and then pipe the dough onto the cookie sheets
- Bake for 10 minutes. Cool before filling.
Cream Cheese Filling
- Blend the cream cheese and butter together until smooth.
- Slowly add the powdered sugar, and then the vanilla.
- Add the heavy cream and whip until fluffy.
- I also use a piping bag and tip to fill the cookies.
- Keeps best when refrigerated until serving.
