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Pumpkin Spice Cream Cheese Filled Cookies

Pumpkin spice cream cheese filled cookies have a soft, warmly spiced pumpkin dough wrapped around a smooth cream cheese center. Freeze the filling before assembling, then bake until the edges are set and lightly browned.
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Prep Time 2 minutes
Cook Time 16 minutes
Freezing, chilling, and cooling 1 hour 40 minutes
Total Time 1 hour 58 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 192
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 4 oz cream cheese softened
  • 1 tbsp powdered sugar
For the cookie dough
  • 2.5 cups all-purpose flour
  • 2 tsp pumpkin pie spice
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed, light
  • 0.25 cup granulated sugar
  • 0.5 cup pumpkin puree canned
  • 1 egg yolk large
  • 1 tsp vanilla extract

Equipment

  • 2 baking sheets

Method
 

Make the filling
  1. In a small bowl, mix the cream cheese and powdered sugar until smooth.
  2. Scoop the filling into 16 portions, about 1 1/2 teaspoons each, onto a parchment-lined plate.
  3. Freeze the filling portions for 45 minutes, until firm.
Make the cookie dough
  1. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
  2. In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy, about 2 minutes.
  3. Beat in the pumpkin puree, egg yolk, and vanilla until combined.
  4. Mix in the flour mixture just until no dry streaks remain.
  5. Cover the dough and chill for 45 minutes.
  6. Heat the oven to 350°F.
  7. Line two baking sheets with parchment paper.
Assemble and bake
  1. Divide the dough into 32 equal portions, about 1 1/2 tablespoons each.
  2. Flatten one portion, place a frozen filling portion in the center, cover with a second portion of dough, and pinch the edges closed; repeat with the remaining dough and filling.
  3. Arrange the cookies at least 2 inches apart on the prepared baking sheets.
  4. Bake at 350°F for 13 to 16 minutes, until the edges are set and lightly browned.
  5. Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack.

Notes

Pinch the dough edges closed carefully so the filling stays inside as the cookies bake. Store in the refrigerator for up to 4 days; these cookies can be frozen. For a dairy-free swap, use dairy-free cream cheese and butter.