Description
Soft and delicious pumpkin cookies filled with creamy frosting.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0 teaspoons baking soda
- 1 tablespoon pumpkin pie spice
- 0 teaspoons salt
- 8 oz cream cheese, softened
- 0 cups unsalted butter, softened
- 0 cups pure maple syrup
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk together pumpkin puree, brown sugar, vegetable oil, egg, and vanilla until smooth.
- In another bowl, mix flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Gradually combine dry ingredients with the wet mixture, stirring until just combined.
- Scoop batter onto lined sheets using a cookie scoop, spacing evenly.
- Bake for 10–12 minutes until cookies spring back lightly when touched. Cool completely on a wire rack.
- Beat cream cheese and butter together until fluffy. Add maple syrup and powdered sugar; beat until thick and smooth.
- Pipe or spread frosting on the flat side of half the cookies. Top with remaining cookies to form sandwiches.
- Chill for 30 minutes to set filling before serving.
- Store in the fridge in an airtight container for up to 5 days or freeze individually for 1 month.
Notes
- Use unsweetened pumpkin puree for best results.
- Cookies can be frozen for up to a month for later enjoyment.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg