Makes 10 pies


For the cookies:

1½ cups all-purpose flour, spooned and leveled

1½ t. pumpkin pie spice

½ t. baking powder

½ t. baking soda

½ t. kosher salt

1 cup pure pumpkin puree

½ cup granulated sugar

½ cup packed light brown sugar

½ cup canola oil

1 large egg

1 t. pure vanilla extract

For the filling:

4 oz. cream cheese, at room temperature

4 T. unsalted butter, at room temperature

1½ cups confectioner’s sugar

½ t. pure vanilla extract


Preheat oven to 350°. Place racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment.

In a medium bowl, combine flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk together pumpkin puree, sugars, oil, egg, and vanilla until combined. Stir in the flour mixture until just moistened (do not over stir).

Drop mounds of the dough, approximately 2 T. each, onto baking sheets, spacing them 2 inches apart. Bake until golden and firm to the touch, 12-14 minutes. Let cool for 5 minutes in the pan, then transfer to wire rack to cool completely.

With an electric mixer, beat all filling ingredients until fluffy, 2-3 minutes.

Spread a heaping tablespoon of filling onto the flat side of half of the cookies. Top with the remaining cookies. If soft, chill for 20-25 minutes.


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