Ingredients
Scale
Pumpkin Filling
- 1 c. canned pumpkin not pumpkin pie filling
- 1/4 c. sugar
- 1 egg
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- dash of ground cloves
Instructions
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Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
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With an electric mixer or vigorously by hand, cream together the butter, cream cheese, and 1/3 c. sugar until fluffy. Blend in egg and vanilla until smooth. Stir in flour and baking powder until dough forms.
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In a medium bowl, whisk together all pumpkin filling ingredients until well combined.
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Using a medium disher or heaping tablespoon, place balls of dough about 2″ apart on prepared baking sheets. Press the back of a round teaspoon measuring spoon into each ball to flatten the cookie a bit and leave an indentation. (You can spray the measuring spoon with cooking spray a couple times during this process if the spoon sticks to the dough.)
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Fill the indentations with pumpkin filling. (You will probably have some filling leftover, which you could stir into pancake or waffle batter within a day or so if you like.)
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Bake cookies in preheated oven for 15-18 minutes, until bottoms are a little brown and filling has set. The pumpkin will remain soft, but a toothpick inserted in the filling will come out mostly clean.
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Cool on a wire rack before enjoying.
Notes
I prep the second sheet of cookies while the first one bakes, but if you choose to bake both baking sheets at once, rotate them halfway through to ensure even baking.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert