Description
Soft pumpkin cookies sandwiched with maple cream cheese filling for a cozy fall treat.
Ingredients
Scale
→ For the pumpkin cookies
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2½ tablespoons pumpkin pie spice
- 1 cup granulated sugar
- 1 cup dark brown sugar, firmly packed
- 1 cup vegetable oil
- 3 cups canned pumpkin puree, chilled
- 2 large eggs
- 1 teaspoon vanilla extract
→ For the maple cream cheese filling
- 3 cups confectioners’ sugar
- ½ cup unsalted butter, room temperature
- 8 oz cream cheese, room temperature
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Sprinkles or jimmies, optional
Instructions
- Preheat oven to 350°F and line baking sheets.
- Whisk dry ingredients in a bowl.
- Mix sugars, oil, pumpkin, eggs, and vanilla until smooth.
- Fold dry ingredients into wet mixture gently.
- Scoop dough onto baking sheets and bake until set but soft.
- Beat butter and cream cheese until fluffy; add sugar, maple syrup, and vanilla.
- Assemble cookies with filling once fully cooled.
Notes
Chilled pumpkin helps control spread
Do not overbake for best texture
Filling can be made a day ahead
Store assembled pies chilled for best structure