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Ingredients
Scale
- 2 cups brown sugar
- 1 cup canola oil
- 1 ½ cups chilled pumpkin puree
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- ½ cup unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract for filling
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Mix brown sugar and canola oil until smooth, then add pumpkin puree and eggs.
- Incorporate flour, salt, baking powder, baking soda, cinnamon, ginger, nutmeg, and vanilla extract; mix until just combined.
- Scoop batter onto baking sheets and bake for 10-12 minutes until tops crack.
- Cool cookies completely before making the filling.
- Beat butter until smooth; blend in cream cheese.
- Gradually mix in powdered sugar, vanilla extract, and maple syrup until combined.
- Turn cookies upside down; pipe filling onto half, then press tops together.
- Chill assembled pies until ready to serve.
Notes
Ensure ingredients are at room temperature for a smooth batter and filling.
Do not overbake the cookies to maintain softness.
For variations, try swapping maple syrup for honey or adding chopped nuts to the filling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 30
- Sodium: 250
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 2
- Protein: 4
- Cholesterol: 35