If you’re looking for a cozy, sweet treat to brighten up your snack time, Pumpkin Pie Cookies with Cream Cheese Filling offer a delightful spin on classic fall flavors. These soft, spiced cookies combined with a luscious, plant-based cream cheese filling bring all the warm notes of pumpkin pie into a handheld delight. Whether you’re baking for a holiday gathering or a comforting afternoon snack, these cookies are sure to become a beloved favorite with every bite.

Why You’ll Love This Recipe

Rich autumn flavors: The perfect blend of cinnamon, nutmeg, and clove captures the essence of pumpkin pie in cookie form.
Soft, tender texture: These cookies stay moist and chewy, making them incredibly satisfying to eat.
Creamy filling contrast: The plant-based cream cheese filling adds a delightful tang that balances the sweetness beautifully.
Simple ingredients: Easy-to-find pantry staples come together to create an impressive, restaurant-worthy treat.
Great for sharing: Perfect as gifts, party treats, or just to brighten someone’s day with a homemade surprise.

Ingredients You’ll Need

Gathering the right ingredients is the first step to creating these irresistible Pumpkin Pie Cookies with Cream Cheese Filling. Each component is essential for delivering the right flavor, aroma, and texture, ensuring your cookies come out just right.

Pumpkin puree: Adds natural moisture and that signature pumpkin flavor every bite needs.
All-purpose flour: Provides structure and the perfect cakey texture to the cookies.
Brown sugar (natural): Infuses subtle molasses notes and helps keep the cookies soft.
Ground cinnamon, nutmeg, and cloves: These warm spices create the classic pumpkin pie aroma and taste.
Smoked turkey bacon pieces: Optional but recommended for a smoky and savory touch that enhances complexity.
Plant-based cream cheese: The beautiful, creamy filling with a tang that cuts sweetness.
Natural vanilla extract (natural): Elevates the flavor by adding a sweet depth to both filling and dough.
Baking soda: Ensures lightness and proper rise in the cookies.
Natural gelling agent: Helps maintain the perfect firmness in the cream cheese filling.
Vegetarian Worcestershire sauce (natural): Adds a subtle umami kick to the smoked turkey bacon bits.

Variations for Pumpkin Pie Cookies with Cream Cheese Filling

Feel free to make these cookies your own! Whether you want to adjust based on what’s in your pantry or accommodate your favorite flavors, the recipe always welcomes a little creativity.

Nut-free: Simply omit any nuts or nut-based ingredients and increase the pumpkin puree for extra moisture.
Spiced up: Add a pinch of ground ginger or cardamom for an exotic twist.
Chocolate boost: Fold in some dark chocolate chunks for a melty surprise inside the cookies.
Vegan option: Use plant-based butter and double-check all plant-based products to keep it fully vegan.
Extra citrus zing: Add a touch of orange zest to the cream cheese filling for a bright flavor lift.

Pumpkin Pie Cookies with Cream Cheese Filling Recipe

How to Make Pumpkin Pie Cookies with Cream Cheese Filling

Step 1: Prepare the cookie dough

Start by whisking together the dry ingredients: flour, baking soda, and spices. In a separate bowl, blend the brown sugar, pumpkin puree, natural vanilla extract, and plant-based butter until creamy and well combined.

Step 2: Incorporate wet and dry ingredients

Gradually fold the dry mixture into the pumpkin mixture to form a soft dough. If you’re using smoked turkey bacon pieces, stir those in now so every bite carries a smoky undertone.

Step 3: Make the cream cheese filling

Beat the plant-based cream cheese with natural vanilla extract and a small amount of natural gelling agent for texture. Keep chilling it so it firms up slightly, making it easier to pipe later.

Step 4: Shape and bake the cookies

Divide the dough in half, roll out each portion, and cut circles for the cookie base. Place a dollop of cream cheese filling on half of the dough circles, then cover with the remaining circles, pressing edges firmly to seal. Bake at 350°F (175°C) for 10-12 minutes or until lightly golden around the edges.

Step 5: Cool and enjoy

Allow the cookies to cool on a wire rack before serving so the cream cheese filling sets nicely and gives that perfect creamy bite.

Pro Tips for Making Pumpkin Pie Cookies with Cream Cheese Filling

Room temperature ingredients: Bring butter and cream cheese to room temperature for easier mixing and smoother filling.
Chill the dough: Refrigerate the dough before shaping to prevent spreading and keep cookies thick.
Don’t overbake: Remove cookies from the oven as soon as edges are set to keep them soft and tender.
Use parchment paper: For easy cleanup and to prevent sticking during baking.
Pipe the filling: Use a piping bag for an even and professional-looking cream cheese layer between the cookies.

How to Serve Pumpkin Pie Cookies with Cream Cheese Filling

Garnishes

Dust with a light sprinkle of cinnamon or drizzle with a small amount of grape juice reduction for an elegant touch that complements every bite.

Side Dishes

Serve alongside warm apple cider or a cup of spiced chai tea to enhance the cozy flavors and create a comforting snack experience.

Creative Ways to Present

Stack the cookies in a rustic basket lined with parchment or present individually in pretty paper cupcake liners for parties and gatherings.

Make Ahead and Storage

Storing Leftovers

Keep your Pumpkin Pie Cookies with Cream Cheese Filling stored in an airtight container at room temperature for up to three days to maintain freshness and texture.

Freezing

You can freeze the cookies before assembling for up to one month. Thaw completely before adding the cream cheese filling, which can also be prepared ahead and frozen separately if needed.

Reheating

Gently warm cookies in a low oven (around 300°F or 150°C) for five minutes to soften the cream cheese filling and revive that fresh-from-the-oven experience.

FAQs

Can I use canned pumpkin for these cookies?

Absolutely! Canned pumpkin puree works perfectly and saves time, providing the same moist texture and rich flavor.

Is it possible to make these cookies gluten-free?

Yes, substitute all-purpose flour with a gluten-free blend that measures cup-for-cup for best results, and check other ingredients for gluten content.

How long do these cookies stay fresh?

Stored properly in an airtight container at room temperature, they remain soft and delicious for up to three days.

Can I make the cream cheese filling without a mixer?

Yes, you can whisk the filling by hand, but using a mixer helps achieve a smoother and fluffier consistency.

What if I don’t have smoked turkey bacon? Can I omit it?

Definitely! While the smoked turkey bacon adds a unique flavor layer, leaving it out still results in delicious, classic pumpkin pie cookies.

Final Thoughts

Enjoy every moment of baking and sharing these Pumpkin Pie Cookies with Cream Cheese Filling. They are a celebration of cozy, fall-inspired flavors all packed into a fun, handheld cookie that’s great to savor all season long. Perfect for gatherings or a simple sweet treat, this recipe is a delightful way to bring warmth and joy to any day.

Pumpkin Pie Cookies with Cream Cheese Filling

Author: Jonathan
Total Time: 32 minutes
Yield: 24 cookies 1x
Diet: Gluten Free

Print Recipe

Description

Pumpkin Pie Cookies with Cream Cheese Filling are soft, spiced cookies filled with a luscious plant-based cream cheese filling that captures the rich autumn flavors of cinnamon, nutmeg, and clove. Perfectly tender and moist with a creamy tangy center, these cookies offer a delightful twist on classic fall flavors, ideal for holiday gatherings or a comforting snack.

Instructions

Prepare the cookie dough: Whisk together the flour, baking soda, cinnamon, nutmeg, and cloves in a bowl. In a separate large bowl, blend the natural brown sugar, pumpkin puree, natural vanilla extract, and plant-based butter until creamy and well combined.
Incorporate wet and dry ingredients: Gradually fold the dry ingredient mixture into the pumpkin mixture until a soft dough forms. If using, stir in the smoked turkey bacon pieces that have been combined with vegetarian Worcestershire sauce for added flavor.
Make the cream cheese filling: Beat the plant-based cream cheese with natural vanilla extract and natural gelling agent until smooth and well combined. Chill the filling to firm up slightly, making it easier to pipe.
Shape and bake the cookies: Divide the dough in half. Roll out each portion and cut circles to form the cookie bases. Place a dollop of cream cheese filling on half of the dough circles, then cover with the remaining circles and press edges firmly to seal. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until edges are lightly golden.
Cool and enjoy: Let the cookies cool on a wire rack so the cream cheese filling sets perfectly, ensuring each bite is creamy and delicious.

Notes

Bring plant-based butter and cream cheese to room temperature before mixing for easier blending and smoother texture.
Refrigerate the dough before shaping to prevent spreading and keep cookies thick.
Remove cookies from the oven as soon as the edges are set to maintain softness and tenderness.
Use parchment paper on baking sheets for easy cleanup and to prevent sticking.
Pipe the cream cheese filling between cookie layers for an even and professional presentation.

Prep Time: 20 minutes
Cook Time: 10-12 minutes
Category: Appetizers
Method: Baking