Baking Instructions

• Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
• In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in the egg and vanilla extract until combined. Stir in the pumpkin puree.
• In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
• Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
• In a small bowl, beat cream cheese and powdered sugar until smooth for the filling.
• Drop cookie dough by spoonfuls onto prepared baking sheets. Create a small indentation in the center of each cookie.
• Spoon about 1 teaspoon of cream cheese filling into each indentation.
• Bake for 10-12 minutes, or until edges are set and lightly golden.
• Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.