Ingredients
- 1 cup unsalted butter (at room temperature)
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon salt
- 8 oz cream cheese (softened)
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Cream Cheese Filling: In a mixing bowl, blend softened cream cheese, powdered sugar, and vanilla extract until smooth. Refrigerate for about 30 minutes to firm up.
- Prepare the Cookie Dough: Preheat your oven to 350°F (175°C). In a large bowl, cream together unsalted butter, granulated sugar, and brown sugar until light and fluffy. Beat in the pumpkin puree and eggs until well combined. In a separate bowl, whisk together flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.
- Assemble the Cookies: Scoop about a tablespoon of dough and flatten it in your hand. Place about a teaspoon of the cream cheese filling in the center and fold the dough around it, rolling it into a ball. Roll each dough ball in a mixture of cinnamon and sugar.
- Bake and Enjoy: Place the dough balls on a parchment-lined baking sheet, spacing them about two inches apart. Bake for 12-15 minutes, or until the edges are golden brown. Allow cooling on a wire rack.
Notes
Chill the dough for better texture. Use pure pumpkin puree, not pie filling.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian