Ingredients

For the Pumpkin Cookie Dough:

2.5 cups (300g) all-purpose flour

1 tsp baking soda
1 tsp ground cinnamon

0.5 tsp ground ginger
0.25 tsp ground nutmeg

0.125 tsp ground cloves (optional)
0.5 tsp salt
1 cup (226g) unsalted butter, softened

1 cup granulated sugar
1 cup packed light brown sugar
1 large egg, room temperature

1 tsp pure vanilla extract
0.5 cup (120g) canned pumpkin puree (not pie filling)

For the Creamy Pumpkin Pie Filling:

8 oz (226g) cream cheese, softened
0.5 cup (100g) granulated sugar
0.25 cup (60g) canned pumpkin puree

0.5 tsp pure vanilla extract
0.25 tsp ground cinnamon
0.125 tsp ground nutmeg

Pinch ground ginger
1 tbsp milk or heavy cream

For the Buttery Crumb Topping:

0.5 cup (60g) all-purpose flour
0.25 cup (50g) granulated sugar
0.25 tsp ground cinnamon

0.25 cup (56g) cold unsalted butter, cubed

For the (Optional) Maple Glaze:

1 cup (120g) powdered sugar, sifted

2 tbsp maple syrup
1-2 tbsp milk or heavy cream
0.25 tsp pure vanilla extract

Instructions

Step 1: Prepare the buttery crumb topping by combining 0.5 cup flour, 0.25 cup granulated sugar, and 0.25 tsp cinnamon in a bowl. Cut in 0.25 cup cold cubed butter until coarse crumbs form. Set aside.

Step 2: Preheat the oven to 375°F (190°C) and line baking sheets. In a bowl, whisk together 2.5 cups flour, 1 tsp baking soda, 1 tsp cinnamon, 0.5 tsp ginger, 0.25 tsp nutmeg, 0.125 tsp cloves (if using), and 0.5 tsp salt. In a separate large bowl, cream 1 cup softened butter with 1 cup granulated sugar and 1 cup light brown sugar until light and fluffy. Beat in 1 egg, 1 tsp vanilla, and 0.5 cup pumpkin puree until just combined. Gradually blend in dry ingredients on low speed until combined.

Step 3: In a clean bowl, beat 8 oz softened cream cheese with 0.5 cup sugar, 0.25 cup pumpkin puree, 0.5 tsp vanilla, 0.25 tsp cinnamon, 0.125 tsp nutmeg, and a pinch of ginger until smooth. Add 1 tbsp milk or cream and beat for 30 seconds. Chill this filling until ready to use.

Step 4: Scoop rounded tablespoons of cookie dough (makes about 24-28) onto prepared baking sheets, spacing them about 2 inches apart. Make a small well in the center of each cookie. Spoon 0.5 to 1 tsp of the chilled pumpkin pie filling into each well. Generously sprinkle the crumb topping over the filling. Bake one sheet at a time for 10-12 minutes until edges are lightly golden and centers are set. Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Step 5: (Optional) While the cookies cool, whisk together 1 cup sifted powdered sugar, 2 tbsp maple syrup, 0.25 tsp vanilla, and 1-2 tbsp milk or cream until smooth and drizzleable. Once cookies are completely cool, drizzle the glaze over them. Allow glaze to set for 15-20 minutes before serving.

Tips & Variations

Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor in both dough and filling.

For extra spice, add a pinch of ground cloves or allspice to the dough or filling.

Chill the cream cheese filling well to help it hold shape during baking.

Swap maple syrup in the glaze for honey or vanilla extract only if you prefer a less sweet drizzle.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep in the refrigerator up to 5 days, as cream cheese filling is perishable. Reheat briefly in a microwave to soften the cookie if desired. The glaze is best enjoyed fresh but will keep refrigerated for a couple of days.

FAQs

Can I make these cookies dairy-free?

You can use dairy-free butter and cream cheese substitutes to make these cookies dairy-free. Ensure your pumpkin puree is free of added dairy ingredients as well.

Why does the recipe use cream cheese in the filling?

Cream cheese adds a rich, tangy creaminess to the pumpkin filling that mimics the texture and flavor of traditional pumpkin pie, making these cookies uniquely delicious.