Ingredients:

  • 8 oz (225g) full-fat cream cheese, softened
  • 2 tbsp (30ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 pinch salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) light brown sugar, packed
  • 1/2 cup (120ml) pumpkin puree
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 1/2 tsp (6g) ground cinnamon
  • 1/2 tsp (2g) ground nutmeg
  • 1/4 cup (50g) coconut sugar
  • 1 tsp (5g) ground cinnamon

Instructions:

  1. In a medium bowl, beat the softened cream cheese, maple syrup, vanilla, and salt until velvety and smooth.
  2. Using a small cookie scoop, place 20 small mounds of the cream cheese mixture onto a parchment-lined plate.
  3. Transfer the plate to the freezer for 30 minutes to stabilize the filling.
  4. Cream together the softened butter and brown sugar in a large bowl until light and fluffy.
  5. Beat in the pumpkin puree, egg, and vanilla extract until fully combined.
  6. In a separate bowl, whisk the flour, baking soda, salt, cinnamon, and nutmeg.
  7. Gradually fold the dry ingredients into the wet ingredients until a soft, mahogany-colored dough forms.
  8. Preheat oven to 350°F (175°C). Wrap a portion of pumpkin dough around each chilled cream cheese mound.
  9. Roll the cookies in a mixture of coconut sugar and cinnamon.
  10. Place on a parchment-lined baking sheet and bake for 12 minutes.