Ingredients
1 cup Pumpkin Puree (plain)
8 oz Cream Cheese (softened)
2.5 cups All-Purpose Flour
1 cup Granulated Sugar
2 tsp Pumpkin Spice
1/2 cup Unsalted Butter (softened)
1 tsp Vanilla Extract
1/2 cup Powdered Sugar (for cream cheese filling)
Instructions
Cream the butter and granulated sugar in a large bowl until light and fluffy.
Whisk in the pumpkin puree and vanilla extract until fully combined.
In a separate bowl, mix flour and pumpkin spice, then gradually fold dry ingredients into the wet mixture.
Chill the pumpkin dough in the refrigerator for at least one hour.
Beat the softened cream cheese with powdered sugar until smooth, scoop into small portions onto a tray, and freeze for 30 minutes.
Preheat the oven to 350°F (175°C).
Flatten a tablespoon of chilled dough in your palm, place a frozen cream cheese ball in the center, and seal the dough completely around it.
Place on a parchment-lined baking sheet and bake for 12 minutes.
Notes
Ensure the cream cheese portions are frozen before assembly to prevent the filling from leaking during the bake. Store the finished cookies in an airtight container in the refrigerator to maintain freshness.
- Prep Time: 20
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American Comfort
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 195
- Sugar: 16g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 4.5g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 22mg