Ingredients:

  • 4 oz (115 g) Full-Fat Cream Cheese, softened
  • 1/4 cup (50 g) Granulated Sugar (for filling)
  • 1/2 teaspoon (2.5 ml) Pure Vanilla Extract (for filling)
  • 2 1/4 cups (280 g) All-Purpose Flour, sifted
  • 1 teaspoon (5 g) Baking Powder
  • 1/2 teaspoon (2.5 g) Baking Soda (Bicarbonate of Soda)
  • 1 teaspoon (5 g) Ground Cinnamon
  • 1/2 teaspoon (2.5 g) Pumpkin Pie Spice Blend
  • 1/2 teaspoon (3 g) Fine Sea Salt
  • 1/2 cup (115 g) Unsalted Butter, softened
  • 1 cup (200 g) Light Brown Sugar, packed
  • 1 Large Egg, room temperature
  • 1 teaspoon (5 ml) Pure Vanilla Extract (for dough)
  • 1/2 cup (120 g) Canned Pumpkin Purée, blotted

Instructions:

  1. Prep the Kitchen: Preheat oven to 350°F (175°C). Line two baking trays with baking parchment.
  2. Blot the Pumpkin: Spoon the 1/2 cup of pumpkin purée onto a paper towel-lined plate. Place a second paper towel over the top and gently press to remove excess moisture. This prevents cakey spreading.
  3. Make the Filling: In a small bowl, beat the softened cream cheese, sugar, and vanilla until completely smooth and lump-free. Set aside in the refrigerator to firm up while making the dough.
  4. Combine Dry Ingredients: Whisk together the sifted flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice in a medium bowl. Set aside.
  5. Cream Butter and Sugars: In the bowl of your mixer, cream the softened butter and brown sugar until light and fluffy (3-4 minutes). Scrape down the sides.
  6. Add Wet Ingredients: Beat in the egg and vanilla extract until just combined.
  7. Incorporate Pumpkin: Mix in the blotted pumpkin purée on low speed until fully incorporated.
  8. Add Dry to Wet: Gradually add the dry ingredient mixture to the wet mixture, mixing only until just a few streaks of flour remain. Stop the mixer and finish combining with a spatula to prevent overmixing.
  9. Chill the Dough (Essential): Cover the bowl tightly with cling film and refrigerate the dough for a minimum of 45 minutes. This firming process is vital for thick cookies.
  10. Scoop the Dough: Using an ice cream scoop, drop mounds of dough (approximately 1.5 tablespoons each) onto the prepared baking sheets, leaving 2 inches (5 cm) between each.
  11. Add the Swirl: Retrieve the chilled cream cheese filling. Using a small teaspoon, place a dollop (about 1 teaspoon) directly onto the centre of each cookie mound.
  12. Bake: Bake for 12–15 minutes, rotating the trays halfway through, until the edges are lightly set and the cream cheese filling is molten and slightly browned in spots.
  13. Cool: Leave the cookies on the tray for 5 minutes (they are fragile when hot). Transfer them carefully to a wire rack to cool completely.