Ingredients
3¾cupsall purpose flour
1½tspbaking powder
½tspsalt
½tspground cinnamon
¼tspnutmeg,freshly ground
1cupunsalted butter,at room temperature
1cupgranulated sugar
½cuplight brown sugar
¾cuppumpkin puree
1large egg
2tspvanilla extract
8ozcream cheese,softened
¼cupsugar
2tspvanilla extract
½cupgranulated sugar
1tspground cinnamon
½tspground ginger
dash of allspice
Preparation
In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
In a KitchenAid mixer with a paddle attachment, beat together the butter and sugars on medium high speed for about 2 to 3 minutes, until fluffy.
Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for 1 hour.
To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.
Preheat oven to 350 degrees F and line baking sheets with parchment paper.
In a small bowl, combine the sugar and spices for the coating and set aside.
To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of cream cheese in center.
Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball.
Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
Bake the cookies for 10 to 15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!
