Ingredients:

  • 2 1/4 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Salt
  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 1/2 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar, packed
  • 1 Large Egg, room temperature
  • 1 teaspoon Vanilla Extract (for cookies)
  • 3/4 cup Pumpkin Puree (canned, not pie filling)
  • 8 ounces Cream Cheese, full fat, very soft and room temperature
  • 1/2 cup (1 stick) Unsalted Butter, softened (for filling)
  • 3 cups Powdered Sugar, sifted
  • 1 teaspoon Vanilla Extract (for filling)
  • 1/4 teaspoon Lemon Zest (optional)

Instructions:

  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, spices (cinnamon, ginger, nutmeg), and salt. Set aside.
  3. In the bowl of a stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (approx. 3–4 minutes). Scrape down the sides.
  4. Beat in the egg and vanilla until just combined. Next, gently mix in the pumpkin puree until the batter is uniform.
  5. With the mixer on low speed, gradually add the dry mixture to the wet mixture, mixing only until the flour streaks disappear. Do not overmix.
  6. Cover the bowl and chill the dough in the refrigerator for 30 minutes. This is essential to prevent excessive spreading during baking.
  7. Use a medium cookie scoop (about 1.5 Tbsp) to drop rounded spoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 12–14 minutes, rotating the sheets halfway through. The cookies are done when they spring back lightly when touched. Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the Cheesecake Filling: In a clean mixer bowl, beat the very soft cream cheese and butter until perfectly smooth and lump-free (3–4 minutes).
  10. Beat in the vanilla extract and lemon zest (if using). Gradually add the sifted powdered sugar, starting on low speed and increasing to medium-high. Beat for 3–5 minutes until the filling is light, fluffy, and holds stiff peaks.
  11. Assembly: Match the cooled cookies by size and shape. Pipe or spread a generous amount of filling (about 2–3 Tbsp) onto the flat side of one cookie. Gently place the matching cookie on top and press lightly to spread the filling to the edges. Serve immediately or chill for 30 minutes to set the filling.