Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup canned pumpkin puree
- ½ cup buttermilk
For the filling:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ½ teaspoon cinnamon
- 2 tablespoons pumpkin puree
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- In a large bowl, cream the butter and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
- Mix in the pumpkin puree and buttermilk until smooth. Gradually add the dry ingredients, mixing until just combined.
- Drop spoonfuls of dough onto parchment-lined baking sheets, about 2 inches apart. Flatten slightly.
- Bake for 12-15 minutes until edges are set. Cool completely on wire racks.
- For the filling, beat the softened cream cheese and butter until smooth. Gradually mix in powdered sugar and cinnamon. Add pumpkin puree and mix until smooth. Chill for 15-20 minutes.
- Spread or pipe filling onto the flat side of one cookie and top with another to form a sandwich. Repeat with all cookies.
Notes
- Ensure the pumpkin puree is well-drained for optimal texture.
- Chill the filling to make it easier to spread or pipe.
- Storage: Keep the assembled pies in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze individually wrapped pies for up to one month.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pie (without filling)
- Calories: 210 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg