Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 14 cookies
Measurements:
(Recipe in grams below!)
Cookie Dough
1 cup butter
1/3 cup granulated sugar
3/4 cup brown sugar
1 can drained pumpkin puree (8 oz can)
1 tsp vanilla extract
1 egg
2 & 1/2 cups All-Purpose Flour
2 tsp pumpkin spice
1 tsp ginger
2 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
Cream Cheese Filling
1 block cream cheese
1/2 cup powdered sugar
2 tsp vanilla extract
(1/2 cup granulated sugar for coating too!)
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Measurements In Grams:
Cookie Dough
226 grams butter
70 grams granulated sugar
150 grams brown sugar
8 oz drained pumpkin puree
3 grams vanilla extract
1 egg
310 grams All-Purpose Flour
4 grams pumpkin spice
2 grams ginger
4 grams cinnamon
2 grams baking soda
1 gram baking powder
Cream Cheese Filling
1 block cream cheese (8 oz)
56 grams powdered sugar
6 grams vanilla extract
(100 grams granulated sugar for coating too!)
Kitchen Equipment
Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula
oven tray
parchment paper
large cookie scooper (~1/3 cup)
circular cup/cookie cutter (optional)
Instructions:
Step 1
Preheat oven to convection 350 degrees Fahrenheit.
Mix room temperature cream cheese, powdered sugar, and vanilla in a bowl. Once well combined, scoop 1 tbsp balls onto a parchment paper lined plate/tray and chill in the freezer.
Beat room temperature butter, granulated sugar, and brown sugar with a whisk or paddle attachment (stand mixer) until mixture turns an off-white color (1-2 minutes).
Step 2
Add pumpkin puree into a paper towel and drain the pumpkin puree until there is little to no water left.
Mix in pumpkin puree, egg, and vanilla extract.
Step 3
Add flour, pumpkin spice, ginger, cinnamon, baking powder, and baking soda into the mixture. Fold in dry ingredients.
Step 4
Start by baking a single cookie on your tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.
Step 5
After baking your test cookie, flatten out cookie dough into your palm and add chilled cream cheese ball. Fold cookie dough around cream cheese and roll/coat in extra granulated sugar (optional).
Place cookie dough balls on your tray. Use your test cookie to estimate how many cookies you can fit on your tray.
Bake cookies for 11-12 minutes.
Step 6
For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean.
Then let cookies sit on tray for about 10 minutes before removing.
Step 7
Eat fresh or store in an airtight container for up to 8 days!
