Description

Soft, cake-like pumpkin spice cookies rolled in cinnamon sugar and stuffed with a tangy cream cheese filling. These festive treats are easy to make and perfect for holiday gatherings.

Ingredients

Scale

1/2 cup (115g) butter, softened
3/4 cup (150g) granulated sugar
1/2 cup (120g) pumpkin puree
1 teaspoon vanilla extract
2 cups (250g) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
4 oz (115g) cream cheese, softened
1/4 cup (30g) powdered sugar
1/2 cup (100g) granulated sugar (for rolling)
2 teaspoons ground cinnamon (for rolling)
1/4 teaspoon nutmeg (optional, for rolling)

Instructions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a small bowl, mix softened cream cheese, powdered sugar, and 1/2 teaspoon vanilla until smooth. Cover and refrigerate.
In a medium bowl, beat softened butter and granulated sugar until light and fluffy (2-3 minutes).
Mix in pumpkin puree and 1 teaspoon vanilla until combined.
In a separate bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
Gradually add dry ingredients to wet ingredients, mixing on low until just combined. Do not overmix.
Roll the chilled cream cheese mixture into 16 small balls and return to fridge.
Take a 2-tablespoon scoop of dough, flatten in palm, place a cream cheese ball in center, and seal dough around it.
Roll the stuffed dough ball in the mixture of granulated sugar, cinnamon, and nutmeg until fully coated.
Place cookies 2 inches apart on baking sheets.
Bake for 10-12 minutes until edges are set but centers look slightly soft.
Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure butter is softened but not melted. Keep cream cheese filling cold to prevent leaking. Do not overbake; cookies will firm up as they cool. For gluten-free version, use a 1-to-1 gluten-free flour blend.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14
Sodium: 150
Fat: 9
Saturated Fat: 5
Carbohydrates: 24
Fiber: 1
Protein: 2

Keywords: pumpkin spice, snickerdoodle, cream cheese cookies, fall baking, holiday cookies, stuffed cookies, pumpkin dessert