PUMPKIN.FILLED COOKIES RECIPES

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PUMPKIN COOKIES WITH CREAM CHEESE FILLING - ALLRECIPES



Pumpkin Cookies with Cream Cheese Filling - Allrecipes image

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

2?½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
1 dash ground nutmeg
1 cup white sugar
½ cup packed light brown sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
¾ cup pumpkin puree
½ cup whole milk
½ cup cream cheese, softened
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar

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



Pumpkin Pie-Stuffed Cookies Recipe - Pillsbury.com image

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

1/3 cup canned pumpkin pie mix (not plain pumpkin)
2 tablespoons cream cheese, softened
1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/3 cup all-purpose flour
1 tablespoon cinnamon-sugar

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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