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The Ultimate Pumpkin Delight Cookies for Fall Baking

pumpkin delight cookies on a fall-themed plate
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Soft, spiced Pumpkin Delight Cookies bring all the cozy fall flavors with a tender pumpkin filling and iconic cookie sandwich—just like your favorite snack, but homemade!

 

Ingredients

Scale

  • 1 ½ cups pumpkin puree

  • 1 cup brown sugar

  • ¾ cup granulated sugar

  • ¾ cup unsalted butter, softened

  • 1 large egg yolk

  • 3 cups all-purpose flour

  • 1 ½ tsp baking powder

  • 1 tsp baking soda

  • 1 tsp salt

  • 2 tsp pumpkin pie spice

  • 1 ½ tsp cinnamon

  • ¼ tsp ginger

  • 2 tsp vanilla extract

  • Optional: Maple Cream Cheese Icing

Instructions:

  1. Preheat oven to 350°F (177°C). Blot pumpkin with paper towels to remove extra moisture.

  2. Whisk flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger in a bowl.

  3. In a mixer, cream butter and sugars until smooth. Add egg yolk, vanilla, and pumpkin; combine.

  4. Stir dry ingredients into wet mix. Dough will be soft and sticky.

  5. Scoop 1.5 Tbsp dough per cookie onto parchment-lined baking sheets, 3 inches apart.

  6. Bake cookies for 14–15 minutes, until edges set and centers are soft. Cool on baking sheet 5 mins, then transfer to wire rack.

  7. Top with maple cream cheese icing if desired.

Instructions

1. Prepare the Pumpkin Filling

  1. In a small saucepan over low heat, whisk together pumpkin puree, sugar, cinnamon, nutmeg, and ginger.

  2. In a separate bowl, dissolve cornstarch in apple juice or cider.

  3. Stir the juice mixture into the pumpkin blend and bring to a light simmer.

  4. Continue simmering for 10 minutes, stirring often, until slightly thickened.

  5. Remove from heat and let cool completely. The filling will set up more as it cools.

2. Make the Cookie Dough

  1. In a large bowl, cream melted butter and sugar until pale and thick.

  2. Beat in the egg and molasses until well combined and smooth.

  3. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, and salt.

  4. Gradually add dry ingredients to wet mixture; mix until just combined—do not overmix.

  5. Cover dough with plastic and chill in the refrigerator for 30–60 minutes to help prevent spreading.

3. Shape and Fill the Cookies

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

  2. On a lightly floured surface, roll dough to about ¼-inch thickness.

  3. Use a pumpkin-shaped (or round) cookie cutter to cut out cookies. For half of the cookies, use a paring knife to cut pumpkin faces for the tops.

  4. Place half of the shapes without faces on baking sheets. Spoon about 1½ tablespoons pumpkin filling in the center of each.

  5. Gently lay a “face” cookie on top of the filling. Press edges to seal with your fingers or a fork.

4. Bake and Cool

  1. Bake for 12–14 minutes until cookies set and edges are golden.

  2. Let cool on pan for 5 minutes, then transfer to a wire rack to cool completely.

5. (Optional) Garnish

  • For sparkle and crunch, sprinkle with turbinado/sanding sugar before baking.

  • Dust with extra cinnamon after cooling, if desired.

Find it online: https://melissadelight.com/the-ultimate-pumpkin-delight-cookies-for-fall-baking/