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1
Make the cookie dough: In a medium bowl, combine the flour, salt, baking soda and ground cinnamon.
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2
Mix briefly with a fork to combine and set aside.
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3
Line 2 baking sheets with parchment paper.
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4
Also set aside.
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5
In a bowl of an electric mixer fitted with a paddle attachment over medium/high speed, cream butter, cream cheese, and sugars until light and fluffy, about 2 minutes.
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6
Add eggs one at a time, beating well after each addition.
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7
Stir in the vanilla extract.
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8
Reduce the speed to low and add the flour mixture in 2 parts and mix until just combined.
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9
Fold in the pecans, folding the cookie dough onto itself with a spatula to incorporate all the dry bits.
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10
Cover the mixing bowl with plastic wrap and place in the freezer for about 30 minutes.
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11
As the dough chills, make the pumpkin pie filling.
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12
Make the pumpkin pie filling: To a bowl of an electric mixer fitted with a whisk attachment (a hand mixer works well here too), add the cream cheese, pumpkin puree, spices, and vanilla extract.
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13
Whisk on medium until incorporated, about 30 seconds.
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14
Reduce the speed to low and add the confectioners' sugar.
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15
Mix until the confectioners sugar is mostly combined, then increase the speed to high and mix until smooth.
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16
Transfer the pumpkin pie filling to piping bag fitted a decorative or round tip, cover the tip with plastic wrap, and place piping bag in the refrigerator until ready to use.
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17
Bake the cookies: Preheat oven to 350 Fahrenheit and remove cookie dough from the freezer.
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18
With a small cookie scoop, drop spoonfuls of cookie dough onto prepared baking sheet about 1 inch apart.
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19
Place cookies in the oven and bake for about 12-14 minutes until lightly browned, rotating pan midway through to ensure even baking.
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20
Remove cookies from the oven and with a cookie scoop make an indentation in the middle of each cookie.
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21
Allow the cookies to cool slightly in the baking sheet, then transfer to a rack to cool completely.
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22
Fill the cookies: Remove piping bag from the refrigerator.
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23
Fill indentation of each cookie with pumpkin pie filling.
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24
Allow the filling to set in a cool place for about 30 minutes.
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25
When the filling sets it should feel tacky to the touch.
