Pumpkin Pie Sugar Cookies
Pumpkin Pie Sugar Cookies are made with a sugar cookie base with real pumpkin pie filling on top. They are soft and tasty cookies with an amazing cookie-to-pumpkin flavor ratio in every bite!
Servings: 15
Ingredients
- ½ cup Butter Softened
- ½ cup Granulated Sugar 100g
- 1 Egg Large
- ½ teaspoon Vanilla Extract
- ¼ cup Vegetable Oil
- ½ cup Powdered Sugar 65g
- 2 cup All Purpose Flour 240g
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
Pumpkin Filling
- ½ cup Canned Pumpkin
- ½ cup Cream Cheese 4oz
- ¼ cup Granulated Sugar
- ½ teaspoon Cinnamon
- ¼ teaspoon Ginger, Nutmeg, Clove, OR All Spice
Frosting
- ½ cup Prepared Frosting or Whipped Cream Garnish
Instructions
Cookie Directions
- Preheat Oven to 350 F Degrees.
- In a large mixing bowl, or using a stand mixer on medium speed, cream together softened Butter and Granulated Sugar until light and fluffy.
- Add Egg and Vanilla Extract to the butter mixture and continue to mix together.
- Drizzle Vegetable Oil into the butter mixture and add the Powdered Sugar. Scrape the sides of the bowl as needed to include all ingredients. Cream until fuly combined and fluffy.
- Combine Flour, Baking Soda, and Cream of Tarter. Combine with butter mixture - do not overmix.
- Using a Medium #50 Cookie Scoop place 1 scoop of cookie dough in each muffin top well. Add a second smaller scoop of cookie dough on top (Small size #60) or just eyeball a smaller scoop.
- Using the bottom of a glass or a measuring cup that has been dipped in sugar, press the cookies down flat. The edges will crackle and create a well in each cookie. The sugar on the bottom of the glass helps to prevent glass from sticking.
- Spoon the filling into the wells before baking.
Pumpkin Filling
- In a medium bowl combine softened Cream Cheese, Pumpkin Puree, Sugar, and Spices together
- Mix until combined.
- Spoon 2 tablespoons of filling inside each cookie and spread to the edge.
- Bake at 350 F Degree oven for 8-10 minutes. Edges of cookies will be lightly golden when done.
- Allow cookies to cool in the pan for a couple of minutes before moving them to a wire rack to cool completely.
Garnish
- Top with a dollop of prepared frosting or whipping cream.
Notes
- Storage: Store cookies, once they have completely cooled, in an airtight container in the refrigerator for up to 7 days. Cookies are best if enjoyed within 2-3 days.
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