Ingredients
Equipment
Method
- **Make Filling:** In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Scoop teaspoon-sized dollops onto parchment-lined tray and freeze for at least 30 minutes.
- **Prepare Dough:** In a large bowl, mix melted butter with brown and white sugar until smooth. Stir in pumpkin, egg yolk, and vanilla.
- In another bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Gradually combine with wet ingredients until a soft dough forms.
- **Assemble Cookies:** Scoop 1½ tablespoons of dough and flatten. Place a frozen cream cheese dollop in the center, cover with a small piece of dough, and seal edges. Chill for 15–20 minutes.
- **Bake:** Preheat oven to 350°F (175°C). Line baking sheet with parchment. Place cookies 2 inches apart. Bake for 11–13 minutes until edges are set and tops look slightly underbaked.
- **Cool:** Let cookies cool on the baking sheet before transferring.
Notes
- For extra flavor, fold in ½ cup mini chocolate chips or top with a maple glaze.
- To maintain moisture, blot canned pumpkin with a paper towel before using.
- Store in an airtight container at room temperature for 2–3 days or refrigerate up to 1 week.
- Freeze baked or unbaked cookies up to 2 months.
- To maintain moisture, blot canned pumpkin with a paper towel before using.
- Store in an airtight container at room temperature for 2–3 days or refrigerate up to 1 week.
- Freeze baked or unbaked cookies up to 2 months.