Pumpkin Pie Cookies

5 from 9 votes

These pumpkin pie cookies are a snickerdoodle cookies stuffed with pumpkin cheesecake pie filling. These cookies taste just like pumpkin pie but in a cookie!

Prep Time30

Cook Time11

Total Time41

Servings: Cookies

Calories: 176kcal

Ingredients

Pumpkin Cheesecake Pie Filling

6 oz Cream cheese room temperature
¾ cup Pumpkin puree blotted all moisture out
½ cup Powdered sugar
1 ¼ teaspoon Ground cinnamon
1 teaspoon Pumpkin pie spice
1 teaspoon Pure vanilla extract

Snickerdoodle Cookies

½ cup Unsalted butter melted
¾ cups White granulated sugar
1 teaspoon Pure vanilla extract
1 Large egg room temperature
1 ½ cups All-purpose flour
¼ teaspoon Baking powder
¼ teaspoon Baking soda
½ tablespoon Cornstarch
½ teaspoon Salt

Cinnamon Sugar

½ cup White granulated sugar
1 teaspoon Ground cinnamon

US Customary - Metric

Instructions

Snickerdoodle Cookies

In a medium bowl, sift the flour, baking powder, baking soda, salt, and cornstarch.
1 ½ cups All-purpose flour, ¼ teaspoon Baking powder, ¼ teaspoon Baking soda, ½ tablespoon Cornstarch, ½ teaspoon Salt
In a large bowl, whisk the melted butter (make sure it is melted and cooled to room temperature first), sugar, vanilla, and eggs until smooth. Add in the dry ingredients and use a rubber spatula to mix until combined.
¾ cups White granulated sugar, 1 teaspoon Pure vanilla extract, 1 Large egg, ½ cup Unsalted butter
Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
Use a small cookie scoop and scoop the cookie dough.
Mix the sugar and cinnamon in a small bowl. Roll the cookie dough ball into the cinnamon sugar. Place 12 cookie dough balls per cookie sheet. Use a 1 Tablespoon to make a hole in the middle of the cookie.
½ cup White granulated sugar, 1 teaspoon Ground cinnamon
Bake for 9-10 minutes. Bake until the cookies have lightly golden edges.
Let the hot cookies sit on the hot pans for 5 minutes before dipping the cookies into the cinnamon sugar. Let them cool completely before using the pumpkin pie filling.

Pumpkin Cheesecake Pie Filling

Place the pumpkin puree on a plate. Press several paper towels on the puree. Press one towel at a time until the most of the moisture is absorbed out of the puree.
¾ cup Pumpkin puree
In a small bowl, beat the cream cheese on high speed for 2 minutes. Add in powdered sugar, cinnamon, pumpkin pie seasoning, and vanilla. Mix on low until combined.
6 oz Cream cheese, ½ cup Powdered sugar, 1 ¼ teaspoon Ground cinnamon, 1 teaspoon Pure vanilla extract, 1 teaspoon Pumpkin pie spice
Use 1 Tablespoon and scoop a dollop of pie filling into the middle on the cookies.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread

High altitude baking- Add an extra 2 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition