Description
Delicious mini cookies filled with a creamy pumpkin filling and topped with whipped cream and cinnamon.
Ingredients
Scale
- 1 cup pumpkin puree
- 4 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/4 tsp pumpkin pie spice
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1/2 tsp ground cinnamon (for garnish)
Instructions
- In a mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla extract. Mix until well combined.
- Slowly add flour, baking soda, and 1 tsp pumpkin pie spice. Mix until a soft dough forms.
- Scoop dough into mini muffin tin wells and press down the center of each to form a cup shape.
- Bake at 350°F (175°C) for 10-12 minutes or until golden brown.
- Mix pumpkin puree, cream cheese, 2 tbsp sugar, and 1/4 tsp pumpkin pie spice until smooth.
- Once cookies cool, press centers again if needed and spoon or pipe in the pumpkin filling.
- Whip heavy cream with 1 tbsp sugar and vanilla extract until stiff peaks form.
- Pipe whipped cream over the pumpkin filling in each cookie.
- Sprinkle ground cinnamon on top and chill or serve immediately.
Notes
- For optimal flavor, chill the filled cookies for at least 30 minutes before serving.
- These cookies can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg