@softbakedbae: 🧡✨Soft Pumpkin Cream Cheese Stuffed Cookies 🎃🍪 Pumpkin Cookie Dough: • ½ cup unsalted butter, softened • ½ cup packed brown sugar • ¼ cup granulated sugar • 1 egg yolk • ½ cup pumpkin puree, blotted • 1 tsp vanilla • 1¾ cups all-purpose flour • 1 tbsp cornstarch • 1 tsp baking soda • ½ tsp baking powder • 1 tsp cinnamon • ½ tsp pumpkin pie spice • ¼ tsp salt Cream Cheese Filling: • ½ cup cream cheese, softened • ¼ cup powdered sugar • ½ tsp vanilla Cinnamon Sugar: • ¼ cup granulated sugar • 1 tsp cinnamon Instructions: 1. Blot the pumpkin puree with paper towels to remove excess moisture (don’t dry it completely). 2. Mix the cream cheese, powdered sugar, and vanilla. Scoop into 1 tbsp portions for large cookies and freeze until firm. 3. Cream together the softened butter, brown sugar, and granulated sugar. 4. Mix in the egg yolk, blotted pumpkin, and vanilla. 5. Add the flour, cornstarch, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Mix just until combined. 6. Chill the dough for 1 hour. 7. Scoop the dough using a large cookie scoop. Flatten the dough, add the frozen cream cheese filling, and completely seal the dough around it. 8. Roll in cinnamon sugar. (For a smoother texture, lightly coat rather than adding a thick layer.) 9. Bake at 350°F for 16 minutes. 10. At the 11-minute mark, carefully use a bowl to gently swirl/shape the cookies, then return them to the oven. 11. After the 16 minutes, turn the oven off and leave the cookies inside for 3 more minutes. 12. Let cool before eating and enjoy! #Pumpkin #Cookies #creamcheese #baking

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Thursday 27 August 2026 17:57:54 GMT