Pumpkin Cookies With Cream Cheese Filling

Filled pumpkin cookies
Pumpkin cookies with cream cheese filling Diana Rattray
Prep: 12 mins
Cook: 12 mins
Total: 24 mins
Servings: 20 servings
Nutrition Facts (per serving)
242 Calories
12g Fat
32g Carbs
3g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 242
% Daily Value*
Total Fat 12g 15%
Saturated Fat 7g 34%
Cholesterol 73mg 24%
Sodium 167mg 7%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 2%
Protein 3g
Calcium 52mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These pumpkin cookies are filled with cream cheese filling. Similar to whoopie pies, just take two of the baked cookies and sandwich the filling in between them for a yummy treat. Canned pumpkin is used in this recipe, or if you'd like you may use fresh pumpkin. As the cookies bake, the aromatic spices fill your home with a wonderful smell that reminds us of the fall and the holidays. 

If you're pressed for time, use purchased cream cheese frosting in place of the cream cheese filling. The pumpkin drop cookies are easy to prepare and bake, and the cream cheese icing makes the perfect filling.


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • Dash nutmeg
  • 4 ounces butter (softened)
  • 1/2 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup whole milk
  • 3/4 cup canned pumpkin
  • For the Filling:
  • 6 tablespoons butter (softened)
  • 4 ounces cream cheese (softened)
  • 1 teaspoon vanilla
  • 2 cups powdered sugar

Steps to Make It

  1. Line a baking sheet with a silicone mat or buttered parchment paper. Heat the oven to 350 F.

  2. In a bowl, combine flour, baking powder, soda, salt, cinnamon, and nutmeg.

  3. In a large mixing bowl with an electric mixer, beat butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs and vanilla until well blended. Slowly beat in the milk and pumpkin, then add dry ingredients, beating just until blended.

  4. With a tablespoon or cookie scoop, drop cookie dough onto the prepared baking sheets. Bake for 12 to 14 minutes or until bottoms are lightly browned and tops are firm. Cool for about 5 minutes on the baking sheet, then loosen the bottoms with a spatula and let them cool completely.

  5. Combine the filling ingredients in a bowl with an electric mixer. Beat well until the 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 remaining cookies.

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