Ingredients
Scale
Cookies
- 3 and 3/4 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
Cream Cheese Filling
- 8 oz. cream cheese, softened at room temperature
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Cinnamon-Sugar Coating
- 1/2 cup granulated sugar
- 1 and 1/2 teaspoons ground cinnamon
Instructions
- Whisk together the flour, baking powder, salt, and cinnamon in a bowl. Set aside.
- Beat the butter, granulated sugar, and brown sugar together until fluffy.
- Mix in the pumpkin puree, egg, and vanilla extract.
- Slowly add the dry ingredients and mix on low speed just until combined. Cover the dough and refrigerate for at least 1 hour.
- In another bowl, blend the cream cheese, powdered sugar, and vanilla extract. Chill in the refrigerator for 1 hour.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- In a small bowl, combine the granulated sugar and cinnamon for the coating.
- Flatten 1 tablespoon of cookie dough into a small pancake. Place 1 teaspoon of cream cheese filling in the center. Flatten another tablespoon of dough, place it over the filling, seal the edges together, and gently roll into a ball.
- Roll each ball in the cinnamon-sugar mixture and place it on the lined baking sheet, leaving at least 2 inches between cookies. Press the cookie balls with a heavy-bottomed glass to flatten them. Sprinkle extra cinnamon-sugar mixture on top if desired.
- Bake for 10–15 minutes, until the cookies are slightly firm to the touch and the tops begin to crack.
- Cool the cookies on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Refrigerate the cookie dough for at least 1 hour before shaping.
- Chill the cream cheese filling for 1 hour before assembling the cookies.
- Seal the edges of the cookie dough around the cream cheese filling to enclose it before rolling each cookie into a ball.
- Leave at least 2 inches between cookie dough balls on the baking sheets.
- Flatten the cookie balls with a heavy-bottomed glass before baking.
- Begin checking the cookies at 10 minutes. They are ready when slightly firm to the touch and the tops start to crack.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American