| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 1 hr |
| Cook: | 15 min |
| Yield: | about 24 cookies |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 1 hr |
| Cook: | 15 min |
| Yield: | about 24 cookies |
Ingredients
- Cooking spray
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon, plus more for dusting
- 1/4 teaspoon ground allspice
- 1/4 teaspoon plus a pinch of salt
- 1/2 cup packed light brown sugar
- 1/2 cup pumpkin puree
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon fresh lemon juice
Instructions
- Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper; mist with cooking spray.
- Whisk the flour, baking powder, baking soda, cinnamon, allspice and 1/4 teaspoon salt in a medium bowl. Whisk the brown sugar, pumpkin puree, vegetable oil, egg and 1/2 teaspoon vanilla in a large bowl; add the flour mixture and gently stir with a wooden spoon until just incorporated.
- Drop tablespoonfuls of dough 2 inches apart on the prepared baking sheets. Bake 6 minutes, then remove from the oven and make an indentation in the center of each cookie with the back of a teaspoon. Return to the oven, switching the position of the pans, and bake until set, 4 to 6 more minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- Make the filling: Beat the cream cheese and butter in a bowl with a mixer on medium-high speed until smooth. Add the confectioners’ sugar, lemon juice, the remaining 1/2 teaspoon vanilla and a pinch of salt; beat until incorporated. Transfer to a pastry bag fitted with a small round tip; pipe into the indentations. Dust with cinnamon.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 107 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 7 g |
| Protein | 1 g |
| Cholesterol | 15 mg |
| Sodium | 68 mg |
| Serving Size | 1 of 24 servings |
| Calories | 107 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 7 g |
| Protein | 1 g |
| Cholesterol | 15 mg |
| Sodium | 68 mg |
Reviews
I wouldn’t exactly call these cookies but OMG they are delicious I think more like mini pumpkin cheesecake bites. Very good
Definitely cakey but tasted really good like mini cheesecakes
These came out soft and delish!
Great pumpkin flavor!
Great pumpkin flavor!
Excellent. Made these with my daughter. The flavors are amazing.
Great cookies! Easy and delicious! I cut the sugar in the filling in half and would take a couple minutes off the baking time after making indentations. Four minutes is not way overdone, but I like my pumpkin baked goods a little less done.
Very easy but just ok
Lovely
These were really good! They were cakey, but I was expecting that. The cream cheese frosting really finishes them off nicely.
Was a great tasting cookie. Well, I wouldn’t call it actually a cookie. It tasted more like a little cake! Was disappointed it was not like a cookie. Will try another recipe next time.
I tried recipe twice and both times the cookies stick when trying to make imprint. Horrible looking! Won’t try this again.