We are so in love with these cookies! They are definitely worth the steps to make. Although, don’t get me wrong, it’s not at all difficult. This is what you’ll need to make 12-14 cookies (double it!!!):
Pumpkin Cookies
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp fine salt
- 1/2 cup unsalted butter, room temperature
- 2/3 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
Cheesecake Filling
- 3/4 cup (6 oz) cream cheese, room temp
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
For the Spiced Sugar
- 1/4 cup granulated white sugar
- 1/2 tsp pumpkin pie spice
To make the cookies:
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt, and set aside. Using a stand or hand mixer, cream the butter, brown sugar, and white sugar until the mixture becomes lighter in color, about a minute. Place the pumpkin puree on a paper towel and gently squeeze to remove excess moisture, then add it to the butter-sugar mixture and mix on medium until fully combined. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined, and scraping the sides of the bowl with a rubber spatula as needed. Use a cookie scoop or spoon to portion out 2-tablespoon-sized dough balls, which should yield about 12-14 balls. Place them on a parchment-lined baking sheet and refrigerate for about an hour. Keep in mind that chilling the dough longer may make it more difficult to flatten and fill later on.