Ingredients:

  • 2 1/2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 cup Unsalted Butter (Softened)
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar (Packed)
  • 1 Large Egg
  • 1 cup Pure Pumpkin Purée
  • 1 teaspoon Vanilla Extract
  • 8 ounces Cream Cheese (Full Fat, Softened)
  • 1/4 cup Unsalted Butter (Softened)
  • 3 cups Confectioners’ Sugar (Sifted)
  • 1/2 teaspoon Vanilla Extract
  • Pinch of Salt (for filling, optional)

Instructions:

  1. Prep Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  2. Cream Butter and Sugars: In the bowl of an electric mixer, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
  3. Incorporate Wet Ingredients: Beat in the egg, ensuring it is fully combined. Then, beat in the pumpkin purée and vanilla extract until just incorporated. Do not overmix.
  4. Combine: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Stop immediately once no flour streaks remain.
  5. Chill: Cover the dough and chill in the refrigerator for a minimum of 30 minutes. (This prevents the cookies from spreading too much.)
  6. Preheat and Prepare: Preheat the oven to 180°C (350°F). Line baking sheets with parchment paper.
  7. Scoop: Use a cookie scoop to drop rounded mounds of dough onto the prepared sheets, spacing them about 2 inches apart.
  8. Bake: Bake for 12–14 minutes. The cookies are done when the edges are set and a tester inserted in the centre comes out clean.
  9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely.
  10. Make the Filling: In a clean mixing bowl, beat the softened cream cheese and butter together until completely smooth and lump-free.
  11. Add Sugar: Gradually beat in the sifted confectioners’ sugar, starting slowly to prevent a powdered sugar cloud.
  12. Finish Filling: Beat in the vanilla and a pinch of salt until the filling is smooth and spreadable, yet thick enough to hold its shape.
  13. Assemble: Once the cookies are entirely cool, match them up by size. Flip one cookie flat-side up and either pipe or spread 1-2 tablespoons of filling onto the centre. Top with the second cookie, pressing down gently to spread the filling to the edges.