Pumpkin Cremes
Fall is upon us. It feels like that anyway. Even though officially it doesn’t begin until the 21st, the beginning of September is always when I get out the Fall decorations. After a long summer, all we want in this house is Christmas! Since September is still too soon for Christmas decorations, we settle for Fall and Halloween.
Fall means pumpkin everything! Pumpkin bread, pumpkin cake, pumpkin spice hot chocolate, pumpkin trifle, and pumpkin cookies. These pumpkin cremes are my families new favorite Fall treat. It is like eating a pumpkin cupcake – but not as messy! They are so easy and super delicious.
The batter is a little wet – because of the pumpkin – so you’ll need to refrigerate it for 3-4 hours. This makes forming the cookie dough balls a lot easier. You’ll roll them in powdered sugar and bake. The creme part of this cookie is a simple cream cheese icing. The recipe makes about 36 single cookies so when you pair them up, you’ll have about 18. Of course you can always add chocolate chips to them if you are a person that needs chocolate chips in your pumpkin cookies (we are a house divided on that front). It is a perfect Fall treat everyone will love!
The original cookie recipe comes from lovelylittlekitchen.com. I have modified it slightly.
Pumpkin Cremes
These delicious cookies are everything Fall should be. They pack all of the taste of pumpkin cake with cream cheese frosting in cookie form. They are an essential Fall treat.
Ingredients
- 2 ½ cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 ½ cups sugar
- ½ cup butter
- 1 cup pumpkin puree
- 1 egg
- 1 tsp vanilla
- 1 ½ cups chocolate chips optional
- ¾ cup powdered sugar
Creme Filling
- 6 oz cream cheese softened
- 3 Tbsp butter softened
- 1 Tbsp sour cream
- ½ tsp vanilla
- 1 cup powdered sugar
Instructions
Cookies
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In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
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In the bowl of a stand mixer, cream the butter and sugar. Add the egg, pumpkin, and vanilla. Mix together. Add the flour mixture and mix until combined. If you are using chocolate chips, add them now.
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The batter will be wet and sticky. Refrigerate for 3-4 hours so the batter will be easier to form into cookie dough balls.
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Place the ¾ cup powdered sugar in a small bowl. Line baking sheets with parchment paper and preheat the oven to 375°F. Once the batter has been refrigerated, form into one inch balls. Roll balls in the powdered sugar to coat. Place 2 inches apart on the baking sheets and bake for 11-13 minutes. Let cool.
Creme Filling
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Combine all ingredients in a bowl and mix with a hand mixer for 1-2 minutes until fluffy.
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Once the cookies are completely cool, spread the bottom of one cookie generously with frosting and then place another cookie on top of that, making a sandwich. Enjoy!
