Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp (3g) salt
  • 1/2 cup (120g) pumpkin puree
  • 2 tbsp (30ml) maple syrup
  • 1/2 tsp (1g) pumpkin pie spice
  • 1 tbsp (15g) cream cheese, softened

Instructions:

  1. Cream the softened butter and sugar in a large bowl until light and fluffy, then stir in the vanilla extract.
  2. Gradually fold in the flour and salt until a soft, cohesive dough forms.
  3. Preheat the oven to 350°F (175°C).
  4. Scoop about 1 tablespoon of dough, roll into a 1-inch ball, place on a baking sheet, and press a deep well into the center using your thumb or a small spoon.
  5. In a small bowl, mix the pumpkin puree, maple syrup, pumpkin pie spice, and cream cheese until smooth.
  6. Spoon approximately 1/2 teaspoon of the pumpkin mixture into each cookie well.
  7. Bake for 12–15 minutes, or until the edges are evenly golden brown and the pumpkin centers have set.