Pumpkin Cookies With Pumpkin Pie Filling

So, you’ve hit that glorious time of year (or just, you know, a Tuesday) where your brain starts screaming “PUMPKIN EVERYTHING!” but your energy levels are whispering “please don’t make me do anything complicated.” I hear you, friend. Louder than a pumpkin spice latte order on repeat. That’s why we’re diving headfirst into these Pumpkin Cookies with Pumpkin Pie Filling – because life’s too short for boring cookies, and frankly, too short for recipes that require a chemistry degree.

Why This Recipe is Awesome

Okay, let’s be real. This isn’t just a recipe; it’s a hug in cookie form. And guess what? It’s practically **idiot-proof**. Even I, Queen of “Oops, did I just set off the smoke detector again?”, managed not to mess it up. What makes it awesome, you ask?

• It tastes like autumn threw up happiness in your mouth.
• It uses *two different kinds of pumpkin products*, because why settle for one when you can double down on the gourd-geousness?
• The cookies themselves are soft, chewy, and spiced just right.
• The filling? Oh honey, the filling is a creamy, dreamy, pumpkin pie miracle that takes these from “good cookie” to “holy moly, where have you been all my life?”
• Seriously, it’s pretty quick. You won’t be slaving away for hours. More like, “Netflix and chill… while my cookies bake.”

Ingredients You’ll Need

Time to gather your autumnal arsenal! Don’t worry, nothing too wild here.

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened: The good stuff. If it’s rock hard, you messed up. Soften it!
• 1 cup granulated sugar: Sweetness for days.
• 1/2 cup packed light brown sugar: Adds that molasses-y depth. Yum.
• 1 large egg: A binder, a friend, a cookie-maker.
• 1 teaspoon vanilla extract: Always, always.
• 1 cup pumpkin puree (NOT pumpkin pie filling!): This is the plain, unsweetened, orange stuff. Don’t confuse it, unless you want weird results.
• 2 ½ cups all-purpose flour: The structural integrity of our cookie dreams.
• 1 teaspoon baking soda: Gives those cookies a nice lift.
• 1 teaspoon baking powder: More lift! We like fluffy cookies.
• 2 teaspoons pumpkin pie spice: This is where the magic really happens. Smell it. Love it.
• ½ teaspoon salt: Balances all that sweetness. Don’t skip it!

For the Pumpkin Pie Filling:

• 8 ounces cream cheese, softened: Needs to be at room temp, or you’ll have lumpy sadness.
• 1 cup canned pumpkin pie filling (YES, the spiced kind!): This is where the *other* pumpkin comes in. See, I told you!
• 1 cup powdered sugar: For that silky smooth sweetness.
• ½ teaspoon vanilla extract: Because we can never have enough vanilla.

Step-by-Step Instructions

Let’s get this deliciousness going! Read all steps first, then dive in. You got this.

Part 1: The Glorious Pumpkin Cookies

1. First things first, preheat your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper. Trust me, it makes life easier.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. A stand mixer is great here, but a hand mixer (and a strong arm) works too.
3. Beat in the egg, vanilla extract, and pumpkin puree until everything is well combined and looking like a beautiful orange cloud.
4. In a separate, medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Make sure it’s all mixed evenly.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until *just combined*. **Do not overmix!** Overmixing makes tough cookies, and nobody wants a tough cookie.
6. Drop rounded tablespoons of dough onto your prepared baking sheets. Give them a little space; they like to spread out a bit.
7. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. They’ll still look a little soft, that’s okay!
8. Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to **cool completely**. This is crucial for the filling part, FYI.

Part 2: The Creamy Pumpkin Pie Filling

1. While your cookies are doing their cooling thing, grab another bowl. Beat the softened cream cheese until it’s super smooth and fluffy.
2. Add the canned pumpkin pie filling, powdered sugar, and vanilla extract to the cream cheese. Beat on medium speed until the filling is light, fluffy, and perfectly combined. Scrape down the sides of the bowl as needed.
3. Pop that filling in the fridge for about 15-20 minutes to firm up a bit. This makes it easier to work with.

Part 3: The Grand Assembly

1. Once your cookies are completely, 100% cool (seriously, no warm cookies, or the filling will melt into a sad mess), find a cookie match for each one. Think of it like a cookie dating app.
2. Spoon or pipe a generous dollop of that glorious pumpkin pie filling onto the flat side of one cookie.
3. Gently top with its cookie soulmate, pressing down just enough to spread the filling to the edges.
4. Repeat until all your cookies are filled and fabulous!
5. Store any leftover filled cookies in an airtight container in the fridge. They’re even better chilled, IMO.

Common Mistakes to Avoid

We’ve all been there. Here are a few traps to gracefully sidestep:

• Pumpkin Puree vs. Pumpkin Pie Filling Mishap: I cannot stress this enough. **Puree for the cookies, pie filling for the actual filling.** Using pie filling in the cookies will make them too sweet and change the texture. Using puree in the filling will just be… bland. Don’t do it!
• Overmixing the Dough: Once the flour goes in, mix only until no streaks of dry ingredients remain. Treat your dough gently, like a sleeping baby.
• Not Cooling Cookies Completely: Patience, young grasshopper! Filling warm cookies will result in a runny, melted, sad situation. Embrace the chill.
• Thinking You Don’t Need to Preheat: Your oven isn’t a mind reader. Give it time to get to the correct temperature. Rookies skip this, and their cookies suffer.
• Ignoring Softened Cream Cheese: If your cream cheese isn’t soft, you’ll end up with lumpy filling. Gross. Plan ahead or give it a quick zap in the microwave (but watch it closely!).

Alternatives & Substitutions

Life happens, and sometimes you don’t have exactly what the recipe calls for. No worries, we can roll with it!

• No Pumpkin Pie Spice? You can totally DIY it! Just combine 1 ½ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and a pinch of cloves. Boom! You’re a spice blender now.
• No Brown Sugar? You can use all granulated sugar for the cookies. The texture might be slightly different – a bit less chewy – but they’ll still be delicious.
• Cream Cheese Aversion? (Gasp! But okay, I respect your choices.) You could try a simple buttercream frosting or even a quick powdered sugar glaze for the filling, but honestly, the cream cheese is what makes this truly special. Don’t say I didn’t warn you.
• Gluten-Free Cookies? Use your favorite 1:1 gluten-free all-purpose flour blend. Just make sure it contains xanthan gum, or add about ½ teaspoon if it doesn’t.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual, humorous) answers!

Q: Can I use margarine instead of butter?

A: Well, technically yes, but why hurt your soul like that? Butter just tastes better, period. If you must, use margarine, but don’t tell me I didn’t warn you about the flavor sacrifice.

Q: My pumpkin puree is a bit watery. Should I drain it?

A: A little watery is fine! If it looks excessively wet, you can gently blot it with a paper towel. But usually, the canned stuff is good to go as is.

Q: Can I make the cookies or filling ahead of time?

A: Absolutely! You can bake the cookies a day or two in advance and store them in an airtight container at room temp. Make the filling, store it in an airtight container in the fridge for up to 3 days. Assemble when you’re ready to impress!

Q: How long do these filled cookies last? And where should I store them?

A: Because of the cream cheese filling, these babies need to chill! Store them in an airtight container in the fridge for up to 3-4 days. They actually taste amazing cold!

Q: My cookies spread too much! What happened?

A: A few culprits here: your butter might have been too soft, your oven temp might be off, or your dough was too warm. Next time, try chilling the dough for 15-30 minutes before baking! Works wonders.

Q: Can I freeze these?

A: You betcha! You can freeze the plain baked cookies (before filling) for up to 2 months. Or, you can freeze the assembled, filled cookies. Just place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. Thaw in the fridge before serving.

Q: These are too sweet for me. What can I do?

A: You can try reducing the granulated sugar in the cookie dough by ¼ cup, and/or reducing the powdered sugar in the filling by ¼ to ½ cup. Just taste as you go with the filling!

Final Thoughts

See? I told you this wasn’t rocket science! You just whipped up some seriously delicious Pumpkin Cookies with Pumpkin Pie Filling, practically making autumn jealous of your kitchen skills. Now go forth and impress someone – or, let’s be honest, just yourself – with your new culinary prowess. You’ve earned every single bite of that pumpkin-y goodness!

Happy baking (and eating)!