Description
Delicious pumpkin cookies stuffed with a creamy cream cheese filling, perfect for fall!
Ingredients
Scale
- 115 g cream cheese
- 30 g powdered sugar
- 120 g pumpkin puree
- 100 g brown sugar
- 50 g granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 190 g all-purpose flour
- 1 ½ tsp pumpkin pie spice
- ½ tsp baking soda
- ¼ tsp salt
Instructions
- Beat cream cheese and powdered sugar until smooth. Scoop into small balls and freeze for 30 minutes.
- In a large bowl, mix pumpkin puree, brown sugar, granulated sugar, egg yolk, and vanilla extract until smooth.
- Add flour, pumpkin pie spice, baking soda, and salt. Mix to form a soft dough.
- Scoop 1 tbsp of dough, flatten it, place a frozen cream cheese ball in the center, and wrap the dough around it.
- Place the stuffed dough balls on a lined baking sheet and bake at 350°F (175°C) for 12–14 minutes.
- Cool cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Enjoy these cookies warm or at room temperature.
- Store in an airtight container for up to a week.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Desserts
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg