8 ounces cream cheese, softened
1/4 cup granulated sugar
2 teaspoons vanilla extract
For the Cinnamon Sugar Coating:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice
Directions
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
Using a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium-high speed until fluffy, about 2-3 minutes.
Add the pumpkin puree, egg, and vanilla extract. Beat until well combined, scraping down the sides of the bowl as needed. Gradually add the dry ingredients on low speed until just combined. Cover the dough and chill in the refrigerator for at least 1 hour.
In a separate bowl, prepare the cream cheese filling by blending together the softened cream cheese, sugar, and vanilla extract until smooth. Chill the filling for 1 hour.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a small bowl, combine the granulated sugar, cinnamon, ginger, and allspice for the coating.
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