Pumpkin Pie Cookies Recipe

1. Preheat oven to 350°F. Line a baking sheet(s) with parchment paper; set aside.
2. With an electric or stand mixer, cream together the butter, cream cheese and sugar on med-high speed until fluffy – about 2 minutes.
3. Add the egg yolk and vanilla and beat on medium speed for 1 minute, scraping the bowl as needed.
4. Add the flour, baking soda and pumpkin pie spice and mix on low until incorporated.
5. Place gingersnap crumbs into a shallow dish.
6. Scoop dough into ¾ oz. balls (1 ½ Tbsp.) and roll bottom and sides in gingersnap crumbs. Place 2” apart on baking sheet.
7. With a 1 tsp. measuring spoon, make a deep indentation in the top of each dough ball.
8. Chill while preparing filling.

Filling:

1. With a handheld electric or stand mixer, stir the cream cheese until it begins to get smooth.
2. Add the sugar and mix on med-high speed until creamy.
3. Add the pumpkin puree, pumpkin pie spice, salt, egg white and vanilla and mix until well blended.
4. Fill each indentation in the dough with a heaping teaspoon of pumpkin filling.
5. Bake for 10-12 minutes.
6. Remove from oven and allow to cool on a wire rack.
7. When serving, top each cookie with a dollop of whipped cream if desired.