Cream Cheese Stuffed Pumpkin Cookies

Pumpkin and cream cheese together in a cookie, what more can you ask for. This treat is perfect for a fall get together or holiday cookie exchange.
Photo by Trish B.
cream cheese filled pumpkin cookies

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

24

servings

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

24

servings

Ingredients

  • 3

    cups all purpose flour

  • 1

    tablespoon cinnamon

  • 1

    teaspoon baking soda

  • 1

    teaspoon baking powder

  • 1

    teaspoon ground ginger

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon ground nutmeg

  • 1

    teaspoon ground cloves

  • 1

    cup brown sugar

  • 1

    cup Splenda (or white sugar)

  • 1

    cup vegetable oil

  • 1

    (15-ounce) can of pumpkin

  • 2

    large eggs

  • 1

    teaspoon vanilla extract

  • CREAM CHEESE FILLING

  • 1

    (8-ounce) package of cream cheese, softened

  • 1/2

    cup unsalted butter, room temperature

  • 1

    (16-ounce) package of powdered sugar

  • 1/2

    teaspoon vanilla

  • One

    pinch of cinnamon

Directions

Preheat oven to 350°F. Beat together brown sugar, Splenda (or white sugar), oil and pumpkin. Add eggs one at a time, mixing well after each addition, followed by the vanilla. In a separate bowl, sift together the dry ingredients. Slowly incorporate the dry ingredients into the wet ingredients just until combined. Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 and cool on a rack. CREAM CHEESE FILLING Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.

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