Print
Ingredients
Scale
- 1 stick unsalted butter, softened
- ⅓ cup vegetable or canola oil
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 & ⅓ cups all-purpose flour
- ¼ teaspoon salt
- ¾ teaspoon baking powder
- 3 oz cream cheese, softened
- ½ cup brown sugar
- 5 oz pumpkin puree
- ⅔ cup cold heavy cream
- 1 tablespoon white sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- Orange gel food coloring
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together softened butter, vegetable oil, granulated sugar, and powdered sugar until fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually incorporate flour, salt, and baking powder into the wet mixture.
- Shape cookie balls and flatten them on the baking sheet, creating indentations.
- Bake for 8-9 minutes and cool on the wire rack.
- Make the filling by combining cream cheese and brown sugar, then mix in pumpkin puree and spices.
- Whip cold heavy cream with white sugar and vanilla until stiff peaks form, then fold it into the pumpkin mixture.
- Pipe the filling into the cookies and top with a swirl of whipped cream.
Notes
Ensure all ingredients are at room temperature for best results.
Do not overbake the cookies; they should remain soft in the center.
Consider experimenting with different spices for a unique flavor.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg