PUMPKIN COOKIES WITH CREAM CHEESE FILLING - ALLRECIPES
Moist pumpkin cookies with homemade cream cheese filling. These are so good that I have to make them year-round.
Provided by wendiparshall
Categories Desserts Cookies Pumpkin Cookie Recipes
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 18 cookies
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with silicone mats or buttered parchment paper.
- Combine flour, baking powder, cinnamon, baking soda, salt, and nutmeg for cookies in a medium bowl.
- Beat white sugar, brown sugar, and butter in a large mixing bowl with an electric mixer until light and fluffy. Beat in eggs and vanilla extract until well blended. Slowly beat in pumpkin and milk. Add flour mixture, beating until well blended.
- Drop tablespoonfuls of dough onto the prepared baking sheets with a tablespoon or cookie scoop.
- Bake in the preheated oven until bottoms are lightly browned and tops are firm, 12 to 14 minutes. Cool for about 5 minutes on the baking sheets and then loosen the bottoms with a spatula; let cool completely on wire racks.
- While cookies cool, combine cream cheese, butter, and vanilla extract together for filling in a bowl with an electric mixer. Beat in powdered sugar until well blended and 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 the remaining cookies.
Nutrition Facts : Calories 303 calories, CarbohydrateContent 45.9 g, CholesterolContent 52.2 mg, FatContent 12.2 g, FiberContent 0.8 g, ProteinContent 3.4 g, SaturatedFatContent 7.4 g, SodiumContent 152 mg, SugarContent 31.5 g
PUMPKIN PIE-STUFFED COOKIES RECIPE - PILLSBURY.COM
Sugar cookies stuffed with pumpkin pie filling--a delicious combination!
Provided by Pillsbury Kitchens
Total Time 55 minutes
Prep Time 25 minutes
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. In small bowl, mix pumpkin pie mix and cream cheese; set aside.
- In large bowl, break up cookie dough. Stir or knead in flour until mixed well. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Sprinkle work surface with additional flour. With rolling pin, roll dough 1/8 inch thick, adding flour as needed to prevent sticking. With floured 2 1/2-inch round cutter, cut 24 dough rounds, rerolling scraps as needed.
- On large ungreased cookie sheet, place 12 dough rounds about 2 inches apart. Spoon about 1 heaping teaspoon pumpkin mixture on center of each round. Top each with another dough round, crimping outer edges with fork to seal. Sprinkle tops of cookies with cinnamon-sugar mixture, gently spreading around with fingers if necessary.
- Bake 16 to 18 minutes or until golden brown around edges. Cool on cookie sheet 10 minutes; remove to cooling rack until completely cooled.
Nutrition Facts : Calories 160 , CarbohydrateContent 24 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 2 g, ServingSize 1 Cookie, SodiumContent 120 mg, SugarContent 14 g, TransFatContent 0 g
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PUMPKIN SANDWICH COOKIES RECIPE - LAND O'LAKES
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Reviews 4
Total Time 0 minutes
Category Sandwich, Pumpkin, Cinnamon, Vegetable, Cookie, Dessert
Calories 190 calories per serving
- Spread 2 teaspoons filling onto bottom-side of 1 cookie. Top with another cookie, bottom-side down. Repeat with remaining cookies and filling. Sprinkle filled cookies with powdered sugar.
PUMPKIN CHEESECAKE COOKIES RECIPE - PUREWOW
Reviews 2.4
Total Time 1 hours 30 minutes
Calories 230 calories per serving
- 1. Make the Filling: In a medium bowl, mix the cream cheese and sugar together with a silicone spatula. Add the egg yolk and vanilla, and mix well to combine. Stir in the flour and mix until smooth. Cover the bowl and chill for 1 hour. 2. Meanwhile, Make the Dough: In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves and salt. 3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar and brown sugar until light and fluffy, about 4 minutes. 4. Add the egg and vanilla, and mix well to combine. Add half the flour mixture and mix on low speed to combine. Add the pumpkin puree and mix to combine. Add the remaining flour mixture and mix to combine. Cover the bowl and chill for 30 minutes, or until the filling is fully chilled. 5. Use a tablespoon cookie scoop to scoop all the dough onto a parchment-lined baking sheet (this will make assembling the cookies go faster). Line two or three additional baking sheets with parchment. 6. Assemble the Cookies: Preheat the oven to 350?F. Flatten one piece of scooped dough and place it on one of the prepared baking sheets. Scoop 1 teaspoon cheesecake filling into the center of the cookie. Flatten another piece of the scooped dough and place it on top. Press firmly around the edge to seal. 7. Repeat the process, using all the dough and filling. The cookies don't spread a lot, so they can be spaced about ? inch apart on the baking sheets. Bake the cookies until they are golden around the edge and appear set in the center, 12 to 15 minutes. Cool completely on the baking sheets before serving.
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