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Filled Pumpkin Cookies

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Filled Pumpkin Cookies

Filled Pumpkin Cookies

Diana Rattray
If you're pressed for time, use purchased cream cheese frosting in place of the cream cheese filling.

Prep Time: 12 minutes

Cook Time: 12 minutes

Total Time: 24 minutes

Yield: Makes About 20 Cookies


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • Dash nutmeg
  • 4 ounces butter, softened
  • 1/2 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup whole milk
  • 3/4 cup canned pumpkin
  • .
  • Filling:
  • 6 tablespoons butter, softened
  • 4 ounces cream cheese, softened
  • 1 teaspoon vanilla
  • 2 cups powdered sugar


Line baking sheet with a silicone mat or buttered parchment paper. Heat oven to 350°.

In a bowl, combine flour, baking powder, soda, salt, cinnamon, and nutmeg.

In a large mixing bowl with electric mixer, beat 4 ounces butter, 1/2 cup brown sugar, and 1 cup granulated sugar until light and fluffy. Beat in the eggs and vanilla until well blended. Slowly beat in the milk and pumpkin, then add dry ingredients, beating just until blended.

With a tablespoon or cookie scoop, drop onto the prepared baking sheets. Bake for 12 to 14 minutes, or until bottoms are lightly browned and tops are firm. Cool for about 5 minutes on the baking sheet then loosen the bottoms with a spatula and let them cool completely.

Combine the filling ingredients in a bowl with an electric mixer. Beat well until the filling is smooth. Frost the bottom of a cookie, then press the bottom of another cookie on the filling to make a sandwich. Repeat with remaining cookies. Makes about 18 to 20 filled cookies.

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