Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) light brown sugar, packed
  • 1/2 cup (120g) pumpkin puree
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (2g) baking soda
  • 2 tsp (4g) pumpkin pie spice
  • 1/4 tsp (1.5g) salt
  • 4 oz (115g) full-fat cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. In a stand mixer, beat the softened butter and brown sugar until pale and fluffy.
  2. Beat in the pumpkin puree, egg, and vanilla extract until smooth and fully incorporated.
  3. Sift together flour, baking soda, pumpkin pie spice, and salt. Gradually add to the wet mixture on low speed until a soft dough forms.
  4. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla until velvety and lump-free.
  5. Divide the pumpkin dough into two equal logs and wrap them tightly in plastic wrap.
  6. Place both the pumpkin logs and the cream cheese mixture in the fridge for at least 2 hours to ensure structural stability.