– 6 oz Cream cheese room temperature – ¾ cup Pumpkin puree blotted all moisture out – ½ cup Powdered sugar – 1 ¼ teaspoon Ground cinnamon – 1 teaspoon Pumpkin pie spice – 1 teaspoon Pure vanilla extract – ½ cup Unsalted butter melted – ¾ cups White granulated sugar – 1 teaspoon Pure vanilla extract – 1 Large egg room temperature – 1 ½ cups All-purpose flour – ¼ teaspoon Baking powder – ¼ teaspoon Baking soda – ½ tablespoon Cornstarch – ½ teaspoon Salt – ½ cup White granulated sugar – 1 teaspoon Ground cinnamon
Sift flour, baking powder, soda, salt, and cornstarch in a medium basin.Whisk sugar, vanilla, eggs, and melted butter (cool to room temperature first) in a large bowl until smooth. Stir in the dry ingredients using a rubber spatula.
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Heat the oven to 350°F. Use parchment on two cookie sheets.Take a tiny cookie scoop and scoop dough.Mix sugar and cinnamon in a small bowl.
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Roll the cookie dough ball in cinnamon sugar. Use 12 cookie dough balls per sheet. Make a hole in the cookie with a 1 tablespoon.
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Bake 9-10 minutes. Bake cookies until edges are gently golden.Let heated biscuits lie on hot pans for 5 minutes before dipping in cinnamon sugar. Use pumpkin pie filling when they're totally cooled.
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Place pumpkin puree on a dish. Press several paper towels on purée. Press one towel at a time to absorb most of the puree's liquid.
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Beat cream cheese fast for 2 minutes in a small bowl. Mix powdered sugar, cinnamon, pumpkin pie spice, and vanilla. Mix low until mixed.Scoop 1 tablespoon of pie filling into the cookies' centers.
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