- Cooking spray
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon, plus more for dusting
- 1/4 teaspoon ground allspice
- 1/4 teaspoon plus a pinch of salt
- 1/2 cup packed light brown sugar
- 1/2 cup pumpkin puree
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 1/2 cup confectioners' sugar
- 1/2 teaspoon fresh lemon juice
Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper; mist with cooking spray.
Whisk the flour, baking powder, baking soda, cinnamon, allspice and 1/4 teaspoon salt in a medium bowl. Whisk the brown sugar, pumpkin puree, vegetable oil, egg and 1/2 teaspoon vanilla in a large bowl; add the flour mixture and gently stir with a wooden spoon until just incorporated.
Drop tablespoonfuls of dough 2 inches apart on the prepared baking sheets. Bake 6 minutes, then remove from the oven and make an indentation in the center of each cookie with the back of a teaspoon. Return to the oven, switching the position of the pans, and bake until set, 4 to 6 more minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
Make the filling: Beat the cream cheese and butter in a bowl with a mixer on medium-high speed until smooth. Add the confectioners' sugar, lemon juice and the remaining 1/2 teaspoon vanilla; beat until incorporated. Transfer to a pastry bag fitted with a small round tip; pipe into the indentations. Dust with cinnamon.
Photograph by Andrew Purcell
More Recipes and Ideas:
Roasted Pumpkin Soup with Crispy Duck Confit Relish, Torched Pumpkin Strips, Steamed Pumpkin Puddings with Tennessee Rum Hard Sauce and Pumpkin Seed Brittle, Easter Desserts, Pumpkin Cake Recipes, Chocolate Chip Cookie Recipes, Blackberry Dessert Recipes, Chess Pie Recipes, Cookie Recipes
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