Pumpkin Cream Cheese Cookies

A stack of four sandwich cookies with golden brown, sugar-coated exteriors and a creamy filling in the middle. The cookies are set on a piece of parchment paper with a blurred background.

A fluffy and subtle pumpkin cookie that is rolled in a cinnamon and sugar mixture. The inside is chewy while the outside is a tiny bit crunchy.

Course Cookies, Dessert, Pumpkin, Snickerdoodles

Cuisine American

Keyword Apple Dessert, cookies, pumpkin, Snickerdoodle

Prep Time 20

Cook Time 7

Servings cookie sandwiches

Calories 150kcal

Author Janine Waite

Ingredients

Cookie Dough Ingredients

½ cup unsalted butter softened
½ cup shortening
1 ½ cup white sugar
2 eggs
2 tsp vanilla extract
2 ¾ cups flour
¼ cup powdered pumpkin flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt
½ tsp cinnamon
½ tsp pumpkin spice
¼ tsp cloves
½ tsp nutmeg

Sugar Mixture

4 tbsp granulated sugar
4 tsp cinnamon

Cream Cheese Coffee Filling

½ cup cream cheese room temperature
2 tbsp unsalted butter
1½ cups powdered sugar
½ tsp vanilla extract
½ tsp coconut extract
1-2 tsp instant coffee granules
1 tsp hot water Hot water is optional, to dissolve the coffee granules for a smoother texture.

Instructions

Cookie Dough Instructions

Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1½ cups sugar, eggs, and vanilla. In another bowl, stir the all-purpose flour, pumpkin flour, cream of tartar, soda, salt, cinnamon, pumpkin spice, cloves, and nutmeg.
Add flour mixture to the butter and shortening. Blend until the dough is mixed and formed.
Shape dough into spoonfuls of balls.
Mix 4 tablespoons of sugar and 4 teaspoons of cinnamon together in a small bowl. Roll the cookie balls in the sugar mixture until the cookie is totally covered.
Place cookies 2 inches apart on an ungreased baking sheet.
Bake 8 to 10 minutes, or until set. Remove immediately from baking sheets to a cookie rack.

Cream Cheese Filling

In a small bowl, dissolve the instant coffee granules in 1 teaspoon of hot water. Stir until fully dissolved. If you prefer a stronger coffee flavor, you can add the coffee granules directly without dissolving.
In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the sifted powdered sugar, about 1/2 cup at a time, beating on low speed until fully incorporated. Scrape down the sides of the bowl as needed.
Mix in the dissolved coffee and vanilla extract until the frosting is smooth and the coffee is fully incorporated.
Taste and adjust the coffee flavor by adding more coffee granules if desired.
Use approximately 2 tablespoons of frosting to fill each cookie sandwich.

Assembling the Cookies

Add the Filling: Take one cookie and spread about 2 tablespoons of the coffee cream cheese filling onto the flat side using a small spatula or the back of a spoon. You can also pipe the filling onto the cookie for a neater look.
Top with Another Cookie: Place another cookie on top of the filling, flat side down, and gently press down until the filling spreads slightly to the edges.
Repeat: Continue this process with the remaining cookies and filling until all cookie sandwiches are assembled.
Chill or Serve: You can enjoy the cookie sandwiches immediately or chill them for about 15 minutes to let the filling firm up.

Notes

For the recipe, you need to buy some pure pumpkin flour. Here is the shopping link to the flour. I'm not sure if you use Pumpkin Puree, which will do to the recipe since it has a lot of moisture. The pumpkin flour is dry and doesn't alter the cookie much. In fact, it makes it a fluffy cookie.

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