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Soft Pumpkin Cream Cheese Cookies

Soft and cakey pumpkin cookies filled with cheesecake filling and topped with cream cheese icing.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 24
Author: Cookie Madness

Ingredients

Cream Cheese Mixture

  • 4 ounces cream cheese softened
  • 1/4 cup sugar
  • Tiny pinch of salt
  • 1 egg yolk
  • 1 1/2 teaspoons sour cream
  • 1/4 teaspoon vanilla

Cookie Dough

  • 1 cup canned pumpkin
  • 1 large egg
  • 1 scant cup granulated sugar
  • 6 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons double-acting baking powder
  • 2 cups all-purpose flour 9 oz

Icing:

  • 4 ounces of cream cheese softened
  • 2 tablespoons butter softened
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla

Instructions

  • Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
  • Beat together all ingredients for the cream cheese mixture and set aside.
  • Make the cookie dough. Beat pumpkin, egg, sugar, oil, vanilla, cinnamon, pumpkin pie spice, salt, baking soda and baking powder together in a mixing bowl – you can do it by hand or with a mixer. Add the flour and stir just until it is mixed in.
  • Using a slightly rounded tablespoon, drop gobs of dough onto cookie sheets spacing about 2 inches apart. With a dampened finger, make a small well in the center of each cookie and put a spoonful of cream cheese mixture (use a rounded 1/2 teaspoon measure) in the center. Bake at 375º for 13 to 15 minutes or until cookies appear set.
  • Let cool on baking sheet for about 5 minutes, then transfer to a wire rack to cool. When completely cool, beat the cream cheese, butter, sugar and vanilla together to make cream cheese icing. Put the icing in a heavy duty freezer bag, snip off the tip, and pipe it over the cookies. Chill the cookies for about an hour just to help set the icing a bit.

Notes

Depending on how bit you make the cookies, you might get up to 30. I put the yield at 24 just to be safe. These freeze well.