Ingredients
For the cookie dough:
- 2⅔ cups all-purpose flour
- 1 tablespoon pumpkin spice
- ½ teaspoon salt
- 3 oz cream cheese, room temperature
- 12 tablespoons unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- ⅓ cup coarse sugar (for rolling)
For the filling:
- 1 large egg
- ¼ cup brown sugar
- Pinch of salt
- ½ teaspoon pumpkin spice
- ¼ cup whole milk
- ½ cup pumpkin puree
- ¼ teaspoon vanilla extract
Optional toppings:
- Whipped cream
- Extra pumpkin spice or cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a bowl, whisk together flour, pumpkin spice, and salt.
- In a separate bowl, beat cream cheese, butter, and both sugars until fluffy. Add egg yolk and vanilla; beat until smooth.
- Add dry ingredients in three parts, mixing between each. For the filling, whisk all ingredients until smooth. Set aside.
- Roll dough into 2-tablespoon-sized balls, coat in coarse sugar, and place 2 inches apart on baking sheet. Press a well into each ball with a tablespoon measure and fill with pumpkin mixture.
- Bake for 14–17 minutes or until set and golden on the bottom. Cool completely, then top with whipped cream and sprinkle with spice if desired.
Notes
- Chill dough slightly if it’s too soft to shape.
- Wait until serving to add whipped cream.
- Cookies taste even better the next day.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
