Stuffed Pumpkin Cookies

How about a Mama Monday recipe. Ok, sure it’s a blast from the past, but you’ll have to forgive me. I’m going to be traveling all day. I promise to be back this week! In the mean time enjoy these yummy cookies.

Halloween is coming, so let’s get ready!

Today I’m going to share with you a fairly new recipe for me.  Ok, brand new.  I tried it for the first time yesterday.

Seriously though, how cute are these Pumpkin Cookies?

It’s a little time intensive, but really worth it!

Pumpkin Cookies

Start to finish: 3 hours (1 hour active)

Makes 20 cookie sandwiches

For the cookies:

3 1/2 cups all-purpose flour

2 teaspoons cinnamon

2 teaspoons ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon allspice

1/2 teaspoon salt

1 teaspoon baking soda

12 tablespoons (1 1/2 sticks) butter, room temperature

2 cups packed brown sugar

1/2 cup molasses

1/4 cup milk (I used 2% Milk)

For the filling:

Two 8-ounce packages cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla

To make the cookies, in a medium bowl, whisk together the flour, cinnamon, ginger, cloves, allspice, salt and baking soda.

In another bowl, use an electric mixer beat together the butter and brown sugar. Mix in the molasses and milk, then the dry ingredients. Refrigerate until firm, about 2 hours.

When ready to bake, heat the oven to 350 F. Lightly coat 2 baking sheets with cooking spray or line with parchment paper.

On a lightly floured surface, and working with half the dough at a time, roll out the dough to 1/8 inch thick. Use a 4-inch pumpkin-shaped cookie cutter (and rerolling scraps as needed) cut out a total of 40 cookies.

Use a paring knife or very small cutters to cut out a jack-o-lantern face on 20 of the cookies. Transfer the cookies to the prepared baking sheets, leaving 1 inch between each cookie. Bake for 12 to 15 minutes, or until golden around the edges. Transfer the cookies to a rack and allow to cool.

To make the filling, in a medium bowl use an electric mixer to beat together the cream cheese, sugar and vanilla until smooth and creamy.

Add a tablespoon of filling to the bottom cookies (without faces) and spread to within a 1/4 inch of the edges. Place a top cookie on each to create a sandwich. Store in an airtight container in the refrigerator between layers of waxed paper or parchment.

If you don’t eat them all the same day, make sure you refrigerate.

About Theresa Seid

Theresa Seid has written 630 post in this blog.

Theresa is a blogging/vlogging mama. With the goal of reminding moms (and herself!) that they are more than just “moms,” Theresa founded the popular blog Rock On Mommies in 2007. Managing a group of 6-8 bloggers, Theresa has grown Rock On Mommies into a reputable brand name and has had the opportunity to work with major companies such as Kenmore Appliances, Tropicana, Nissan USA, P&G and KSL Properties.

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Facebook comments:


  1. These look amazing, can’t wait to try them with my mini bakers!

  2. Yum!

    Husfriend is going to kill me. I’m totally making these for him to bring to work for his team. It’ll be WAY easier than the 9 loaves of banana bread I made him carry into work yesterday…

  3. YUM — will you come bake them for me and I’ll test them?! So glad to have you back at home for the rain storm!

  4. San Diego Macaroni Kid says:

    Everything about these cookies sounds delicious! The cloves, ginger, molasses and vanilla. Oh yum!

  5. These look so delicious! We are nuts about pumpkin anything in our house, so I’ll have to make these. Thanks for a new pumpkin recipe! :)


  1. [...] This post was mentioned on Twitter by Theresa Seid, Theresa Seid and JenniferfromLaJolla, Suzanne Santillan. Suzanne Santillan said: @RockoOnMommies Yum! Stuffed Pumpkin Cookies [...]

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    Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that is just a tiny bit bigger than your pumpkin. If you ……

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