The Best Pumpkin Spice Cookies With Coffee Cream Cheese Filling
If you only make one pumpkin recipe this Fall, it needs to be these Pumpkin Spice Cookies with Coffee Cream Cheese Filling! Think pumpkin spice latte but in a sweet, and chewy cookie sandwich.
It is no secret that we all love a good pumpkin spice latte come September so why not turn that into a sweet treat at home! I make a delicious pumpkin spice latte cake every Fall but I wanted to create a cookie version that was simpler.
These sandwich cookies start off with the PERFECT chewy, pumpkin spice cookie. They are then filled with a smooth, coffee cream cheese icing that is to die for. Quite possibly the most perfect pumpkin treat you will ever enjoy! Enjoy these cookies for an afternoon treat, dessert or give as a little gift.
Now, if you aren’t interested in the icing, that is totally fine. These pumpkin cookies are just as delicious enjoyed on their own. You can also just omit the coffee and have a plain cream cheese frosting. Whichever variation you prefer, I promise will be delicious!!!
Tips for Making Pumpkin Spice Cookies with Coffee Cream Cheese Filling
- Allow the dough to chill for at least a couple hours before baking. This helps keep the cookies nice and chewy and from spreading too much. You can chill the dough for 1-2 days, if you want to make it ahead of time.
- Make sure not to over bake these cookies. In order to keep that nice soft and chewy texture you want to remove the cookies from the oven when they still seem slightly underbaked. They will set as they cool.
- When you are making the icing, it is key to add the cream cheese last. You want the sugar to mix with the fat of the butter before mixing it with the cream cheese. This prevent your cream cheese icing from being too runny.
- Finally, allow the cookies to cool completely (ideally in the fridge) before you fill with the icing. This will make the cookies less fragile and ensure that the icing doesn’t melt between the cookie.
Ingredients For Pumpkin Spice Cookies with Coffee Cream Cheese Filling
Butter– You can use salted or unsalted butter but if you use unsalted you will want to add a pinch of salt to the dough.
Sugar– There is a combination of brown sugar and white sugar in these cookies. This adds a richer flavour and aids in that chewy texture.
Egg– Only the egg yolk is used in these cookies, ensure that your cookies don’t turn out caky.
Pumpkin– Use pure pumpkin not pumpkin pie filling. Make sure you squeeze out the moisture from the pumpkin before adding to the cookie dough.
Flour– Any all purpose flour is fine.
Baking Soda– This is the leavening agent in the cookies but allows them to stay chewy and not airy.
Pumpkin Pie Spice– You can make this yourself with the combination of cinnamon, nutmeg, ginger, all spice and cloves. Or you can buy pumpkin pie spice already made!
Cinnamon– There is an additional touch of cinnamon on top of the pumpkin pie spice.
Cream Cheese– Make sure to use brick cream cheese, and not spreadable cream cheese. This will keep the icing nice and thick.
Powdered Sugar– This is used for the icing. There are no substitutes.
Instant Coffee– Any brand instant coffee you like will work. You just need a touch. If you don’t want any coffee flavour you can omit this.
The sTeps
Make The Cookies
- Start by whisking together the melted butter, brown sugar, white sugar, egg yolk and vanilla.
- Next, place the pumpkin in a couple pieces of paper towel. Hold it over the sink, and gently squeeze the moisture out of the pumpkin.
- Once most of the moisture is out of the pumpkin, add it into the butter mixture and whisk until smooth.
- Finally, add in the flour, baking soda, cinnamon, salt and pumpkin spice. Stir together with a spatula until no flour spots remain.
- Cover the bowl with plastic wrap and place in the refrigerator for minimum 2 hours or up to a couple days.
- When you are ready to bake the cookies, preheat your oven to 350F. Scoop the cookie dough into balls (roughly 20) and place on a parchment lined baking sheet, leaving a couple inches between each cookie.
- Bake the cookies for 11-13 minutes. You want them to still be really soft in the middle.
- Once the cookies are baked, allow them to cool completely before filling.
Make The Coffee Cream Cheese Filling
- To make the filling, start by beating the butter with an electric mixer until light white and fluffy. About 5-7 minutes.
- Next, add in the powdered sugar and beat until smooth. Beat in the cream cheese just until smooth.
- Lastly, mix the instant coffee with just enough water for it to dissolve. This will be just a splash!
- Once the coffee is dissolved, pour it into the icing and mix until combined.
- To put the cookies together, pipe or spread a couple tbsp of the icing onto the bottom side of one cookie then place another cookie on top. Enjoy!
If you give this recipe a try, leave a comment or a review below!
Looking for more delicious Fall treats to bake? Try these below.
https://cmbarndominium.com/salted-caramel-apple-pie-sourdough-focaccia-bread/
https://cmbarndominium.com/fall-pumpkin-sourdough-coffee-cake/
https://cmbarndominium.com/the-best-brown-butter-sourdough-banana-bread/
PErfectly soft snd chewy Pumpkin Spice Cookies, sandwiched together with a smooth coffee cream cheese icing. * Do not skip squeezing the moisture otherwise of the pumpkin. This will make the cookie dough too wet if you leave the pumpkin as is. *The cookie dough needs to chill for a minimum of 2 hours but you can chill it for up to a couple days if you want to make it ahead of time. * These cookies are delicious on their own if you dont want to make the icing. You can also omit the coffee if you just want plain cream cheese icing. 
Pumpkin Spice Cookies with Coffee Cream Cheese Filling
Ingredients
For the Cream Cheese Icing
Instructions
Notes
