Ingredients
Method
1. Get Ready
Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper and set aside.2. Make the Cookie Dough
In a bowl, whisk together flour, pumpkin spice, and salt.In a separate large bowl, beat the cream cheese, butter, and both sugars until light and fluffy (about 2–3 minutes). Add the egg yolk and vanilla, mixing until smooth.Gradually add the dry ingredients in batches, mixing just until combined. The dough will be thick—this is exactly what you want.3. Mix the Filling
In another bowl, whisk together the egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree, and vanilla until smooth. Set aside.4. Shape & Fill
Scoop the dough into balls (about 2 tablespoons each). Roll each one in coarse sugar, then place them on the baking sheet, spacing them apart.Press a small indentation into the center of each dough ball using the back of a spoon. Spoon about 1 tablespoon of filling into each center.5. Bake
Bake for 14–17 minutes, until the cookies are set and lightly golden on the bottom. Transfer to a wire rack and let them cool completely.6. Finish & Serve
Top with whipped cream and a sprinkle of pumpkin spice or cinnamon if desired.Notes
Tips
- Add whipped cream only right before serving for best texture.
- Store cookies in an airtight container for up to 3 days, or refrigerate for longer freshness.
- These cookies freeze well—layer with parchment or wax paper to prevent sticking.