Description
Delicious pumpkin spice cookies filled with a creamy frosting, perfect for fall!
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup brown sugar
- 0 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 0 teaspoon salt
- 8 oz cream cheese, softened
- 0 cup unsalted butter, softened
- 0 cup 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
- Make sure to refrigerate the cookies if not serving immediately.
- For a different flavor, try adding nuts or chocolate chips to the cookie batter.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg