Ingredients
Scale
- 2 2/3 cups all-purpose flour (337g)
- 1 tablespoon pumpkin spice
- 1/2 teaspoon salt
- 3 oz cream cheese, room temperature (86g)
- 12 tablespoons unsalted butter, room temperature (6oz)
- 1/2 cup granulated sugar (110g)
- 1/2 cup brown sugar, packed (112g)
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup coarse sugar for rolling (78g)
- 1 large egg, room temperature (for filling)
- 1/4 cup brown sugar (56g)
- Pinch of salt
- 1/2 teaspoon pumpkin spice
- 1/4 cup whole milk (2oz)
- 1/2 cup pumpkin puree (122g)
- 1/4 teaspoon vanilla extract
- Whipped cream for serving (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a cookie sheet with parchment paper.
- Whisk together flour, pumpkin spice, and salt. Set aside.
- In a large bowl, beat cream cheese, butter, and sugars until fluffy, about 3 minutes. Scrape sides and blend again.
- Add egg yolk and vanilla; mix until incorporated.
- Add flour mixture in 3 additions, fold to remove dry pockets. Mixture will be thick.
- Combine all filling ingredients in a medium bowl; whisk until blended.
- Roll dough into 2-tablespoon balls, roll in coarse sugar, and place 2 inches apart on cookie sheet.
- Use 1-tablespoon measuring spoon to press a well in each dough ball; fill each well with 1 tablespoon pumpkin filling.
- Bake 14–17 minutes until cookies are set and bottoms are light golden brown. Transfer to wire rack to cool.
- Optional: pipe or dollop whipped cream on top before serving.
Notes
- Use the bottom of a small cup to make the cookie wells if desired.
- Add whipped cream only to cookies you plan to serve immediately.
- Store in an airtight container at room temperature up to 3 days; refrigerate for longer storage.
- Freeze well in an airtight container with wax paper between layers.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian