Homemade Pumpkin


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3 cups all-purpose flour 1 tablespoon pumpkin pie spice 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 2 large eggs 1 can (15 oz) pure pumpkin 1 cup packed light brown sugar 1 cup vegetable oil 1/2 cup granulated sugar 2 tablespoons pure maple syrup 1 teaspoon vanilla extract 1 bar cream cheese 2/3 cup granulated sugar 2 teaspoons vanilla extract 8 ounces Cool Whip

Pillowy Soft & Maple Infused!

Pillowy Soft & Maple Infused!

In a medium mixing bowl, whisk together the dry ingredients; flour, pumpkin pie spice, baking powder, baking soda, and kosher salt.

In a larger mixing bowl, whisk together the eggs, pure pumpkin, light brown sugar, vegetable oil, granulated sugar, maple syrup, and vanilla extract until well combined and smooth.

Next, add the dry ingredients into the wet ingredients. Mix thoroughly, with a silicone rubber spatula, until combined but be sure not to overmix the batter.

Use a 3 tablespoon cookie scoop (a large cookie scoop) to scoop the dough onto the prepared cookie sheet. Bake for 10-12 minutes.

Remove cookies from the oven and allow them to cool completely before filling them.

In a mixing bowl using an electric hand mixer, beat the cream cheese, granulated sugar, and vanilla extract until creamy and no lumps remain. Stir in the thawed Cool whip and mix until combined.

Place the cream cheese filling inside a piping bag or a gallon-sized Ziploc bag with the corner snipped off. Flip half of the cookies over and pipe a generous amount of filling onto each flipped over half. Place the other cookie on top and press together gently.

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