3¾ cups flour
1½ tsp baking powder
½ tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 cup unsalted butter, room temp
1 cup sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp vanilla extract
Filling: Cinnamon sugar coating:
8 oz cream cheese, softened ½ cup sugar
¼ cup sugar 1 tsp cinnamon
2 tsp vanilla extract ½ tsp ginger
dash of allspice
In medium bowl, whisk flour, baking powder, salt, cinnamon and nutmeg; set aside
In an electric mixer with paddle attachment, beat together butter and sugars on medium high speed until fluffy, about 2-3 minutes.
Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.
Filling: blend cream cheese, sugar and vanilla together. Chill for an hour.
Preheat oven to 350º line baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
Cookies: take a tbsp of the batter. Flatten it like a pancake and place a tsp of the cream cheese in center. Form another tbsp of batter into a flat pancake shape and place on top of the the cream cheese. Pinch edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2" apart. Flatten dough with a glass cup. Bake 10-15 minutes or until tops start to crack. Let cool for 5 minutes and transfer to wire rack to finish cooling