Description
These Pumpkin Cream Cheese Stuffed Cookies are the ultimate seasonal treat!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup canned pumpkin puree
- For the Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Optional Add-Ins: Add chocolate chips or chopped pecans for added crunch!
Instructions
- Prepare the Dry Ingredients: Whisk together the flour, baking soda, baking powder, and spices in a medium bowl. Set aside.
- Cream the Butter and Sugars: Combine softened butter, granulated sugar, and brown sugar. Beat until light and fluffy.
- Add the Egg, Vanilla, and Pumpkin: Mix in the egg, vanilla extract, and pumpkin puree one by one.
- Combine the Wet and Dry Ingredients: Gradually add the flour mixture into the pumpkin batter, stirring gently.
- Make the Cream Cheese Filling: Mix together softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Assemble the Cookies: Scoop out portions of cookie dough, place cream cheese filling, and seal them.
- Bake the Cookies: Arrange on a baking sheet and bake at 350°F (175°C) for 12-15 minutes.
Notes
Store leftover cookies in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: 150 kcal
- Sodium: 90 mg
- Protein: 2 g