Pumpkin Cookies with Cream Cheese

Posted by Pussycat in Sweets | 12 Comments


It’s definitely pumpkin time of year.  At work a couple of weeks ago someone was talking about these amazing pumpkin cookies – ‘I ate the whole batch… one after the other’ was their comment…. these must be good I thought.   So I figured I would give them a try.    They don’t have the consistency that makes me think of cookies but more like muffin tops which certainly lends itself well to the cream cheese filling or icing if you decide to cover them with it.

Pumpkin Cookies with Cream Cheese Filename-3

When you make them you have to know that the batter does’t change much – or melt down the way that cookies do so when you put them on the baking dish so you need to shape them the way you want them to look BEFORE you bake them.  I knew this ahead of time so I decided the use my piping bag to shape them.  I had initially thought I would make an indent in the top to create a dip in the cookie for the icing but once they were baked they puffed up a little and I lost the groove for this…. alas I decided to make these more like whoopie pies.

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They really do taste more like muffins with cream cheese but this does not in any way deter one from eating them…. seriously good…. though I think next time I’ll pay more attention to the way they are shaped to leave myself a place to put the icing on top… they are a little filling!

Pumpkin Cookies with Cream Cheese Filename-5

Recipe (comes from all recipes)

Cookies (muffin tops)

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup butter
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 egg
  • 1 (15 oz) can of pumpkin puree


  • 1 (3 oz) package cream cheese softened
  • 1/4 cup butter softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners sugar

Preheat oven to 350 degrees F, lightly grease baking sheets

Sift together flour, baking powder, cinnamon, baking soda, nutmeg and ginger in a bowl. Mix together in a seperate bowl 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla exact and egg with electric mixer beating until smooth.  Add and beat in pumpkin puree and gradually add in dry ingredients.

Spoon batter or pipe batter onto prepared baking sheets and bake in preheated oven until cookies are lightly browned – 10 – 15 minutes.  Let them cool for about 5 minutes before moving them to cool on waxed paper.

Beat cream cheese, 1/4 cup butter and 1 teaspoon vanilla with electric mixer until soft and creamy, beat in confectioners sugar slowly ensuring frosting is smooth and spreadable then either top or use the frosting between cookies.



12 Responses to Pumpkin Cookies with Cream Cheese

  1. These pumpkin cookies look so delicious.. especially with all that cream cheese filling. Wish I had one to devour right now!

  2. Chichi says:

    Cookies look really delicious.

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  6. K says:

    Will the frosting work without a mixer? I have a. Whisk! I really want to make these before Thanksgiving.

    • Pussycat says:

      I’m pretty sure they will, you’ll just have to work a little bit at making the frosting smooth. I would maybe sift the sugar into the mixture to try to avoid any lumps. Good luck and let me know how they work out for you.

  7. Amanda says:

    Didnt you get the idea and instrcutions from my blog? I would really appreciate credit for my original idea.

    • Pussycat says:

      No, I actually got the link to Allrecipes, as credited on my blog, from a woman at work.

    • Pussycat says:

      I have to admit that this morning I went through your blog and looked to find that you are probably thinking I used your piping of the cookies and putting them together in a “whoopie pie” of sorts is what you think I got from your blog. I will assure you that much like you didn’t copy my version of salted caramel cookies (which I gave credit to a couple of people in my post) I didn’t copy your rose cookies and I actually remember first seeing the technique in a cake decorating class as well as several times on Foodgawker including here. Sometimes with the vast availability of information and recipes and photos on the internet we can often make similar choices in style or presentation that resemble things that many other people make.

      I’m going to go out on a limb here and suggest that neither of us have generated ‘original’ ideas, and I’m sorry if you feel slighted.

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