Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (3g) ground cinnamon
  • ½ teaspoon (1.5g) ground nutmeg
  • ¼ teaspoon (0.75g) ground ginger
  • ½ teaspoon (3g) salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon (5ml) pure vanilla extract
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • ½ teaspoon (2.5ml) pure vanilla extract

Instructions:

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. Whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt in a medium bowl.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the egg and vanilla extract. Then, mix in the pumpkin puree until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a separate small bowl, beat together the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth.
  7. Drop rounded tablespoons of cookie dough onto the prepared baking sheets.
  8. Spoon or pipe a small amount of cream cheese mixture on top of each cookie. Use a toothpick or knife to create a swirl pattern.
  9. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.