Ingredients:

  • 8 oz (225g) cream cheese, softened
  • 2 tbsp (25g) granulated sugar
  • ½ tsp (2.5ml) vanilla extract
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) brown sugar, packed
  • ½ cup (115g) pumpkin puree
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 2 tsp (5g) ground cinnamon
  • ½ tsp (1g) ground ginger
  • ¼ tsp (0.5g) ground nutmeg
  • ¼ tsp (1.5g) salt

Instructions:

  1. In a medium bowl, beat the softened cream cheese, sugar, and vanilla until smooth and velvety.
  2. Scoop small teaspoons of the cream cheese mixture and roll them into ½-inch balls. Place these on a parchment-lined tray and freeze for 30 minutes.
  3. Cream together the softened butter and brown sugar until light and fluffy.
  4. Beat in the pumpkin puree, egg, and vanilla.
  5. In a separate bowl, whisk the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
  6. Slowly incorporate the dry ingredients into the wet mixture until a soft, sticky dough forms.
  7. Preheat your oven to 350°F (175°C).
  8. Take a golf-ball-sized portion of pumpkin dough and flatten it in your palm. Place one chilled cream cheese ball in the center and fold the dough around it, sealing the edges completely.
  9. Place cookies on the baking sheet 2 inches apart.
  10. Bake for 12 minutes.