Ingredients
Filling
6 ounces (170g) cream cheese, at room temperature
3 tablespoons (37g) granulated sugar
1 large (21g) egg yolk
1 teaspoon pure vanilla extract
2 tablespoons (15g) all-purpose flour
Dough
4 cups (482g) all-purpose flour
1¼ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
Pinch of ground cloves
½ teaspoon fine sea salt
2 sticks (227g) unsalted butter, at room temperature
1 cup (198g) granulated sugar
½ cup (106g) light brown sugar
1 large (56g) egg
1 teaspoon pure vanilla extract
⅔ cup (151g) pumpkin puree
1. Make the Filling: In a medium bowl, mix the cream cheese and sugar together with a silicone spatula. Add the egg yolk and vanilla, and mix well to combine. Stir in the flour and mix until smooth. Cover the bowl and chill for 1 hour.
2. Meanwhile, Make the Dough: In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves and salt.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar and brown sugar until light and fluffy, about 4 minutes.
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