Pumpkin Pie Cookies

5 from 9 reviews

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

Author: Stephanie Rutherford

Ingredients

Pumpkin Cheesecake Pie Filling

6 oz Cream cheese room temperature
3/4 cup Pumpkin puree blotted all moisture out
1/2 cup Powdered sugar
1 1/4 tsp Ground cinnamon
1 tsp Pumpkin pie spice
1 tsp Pure vanilla extract

Snickerdoodle Cookies

1/2 cup Unsalted butter melted
3/4 cups White granulated sugar
1 tsp Pure vanilla extract
1 Large egg room temperature
1 1/2 cups All-purpose flour
1/4 tsp Baking powder
1/4 tsp Baking soda
1/2 TBSP Cornstarch
1/2 tsp Salt

Cinnamon Sugar

1/2 cup White granulated sugar
1 tsp Ground cinnamon

US - Metric

Instructions

Snickerdoodle Cookies

In a medium bowl, sift the flour, baking powder, baking soda, salt, and cornstarch.
1 1/2 cups All-purpose flour, 1/4 tsp Baking powder, 1/4 tsp Baking soda, 1/2 TBSP Cornstarch, 1/2 tsp 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.
3/4 cups White granulated sugar, 1 tsp Pure vanilla extract, 1 Large egg, 1/2 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.
1/2 cup White granulated sugar, 1 tsp 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.
3/4 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, 1/2 cup Powdered sugar, 1 1/4 tsp Ground cinnamon, 1 tsp Pure vanilla extract, 1 tsp 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 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition