Pumpkin Cookies with Balsamic Cream Filling

I found this cookie recipe online. The cookies are cake-like and perfect for frosting filling. I modified the frosting to my own style since I love to flavor frosting with different balsamic vinegars for a sweet and savory balance. The result is light and fluffy and flavorful without being too sweet or filling.

pumpkin cookies - main photo

Cookie Ingredients

  • 6 tablespoons unsalted butter at room temp.
  • 2/3 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon kosher salt

Frosting Ingredients

  • one 8 oz package of cream cheese
  •  ½ stick of butter
  • 1 cup of powdered sugar
  • ¼ cup of harvest spice balsamic vinegar

Directions:

  1. Heat oven to 375 degrees
  2. Cream butter, brown sugar, and white sugar until smooth.
  3. Add pumpkin, vanilla and egg and beat until combined.
  4. Combine flour, baking powder, baking soda, pumpkin pie spice, and salt.
  5. Slowly add flour mixture to wet ingredients, beating on medium to low speed until fully mixed.
  6. Spoon heaping spoonfuls of mixture onto baking sheet with parchment.
  7. Dough will be sticky.
  8. Bake until puffed and golden, about 10 minutes.
  9. Allow to fully cool.
  10. Make frosting by beating all ingredients until creamy (see photo below)
  11. Cut cookies in ½ and fill with frosting. (see photos below)
  12. Drizzle with glaze made from powdered sugar liquefied until thick but runny with lemon juice. Drizzle with more balsamic (optional). Dust with more powdered sugar.
Frosting should be spreadable and very creamy.

Frosting should be spreadable and very creamy.

Cookies are cake-like. Use a serrated knife to cut.

Cookies are cake-like. Use a serrated knife to cut.

Be generous with the frosting filling, more is better!

Be generous with the frosting filling, more is better!