Description
Delicious pumpkin cheesecake filled cookies, coated in cinnamon sugar, perfect for fall!
Ingredients
Scale
- 1 cup pumpkin puree, blotted
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract for filling
- 1/3 cup granulated sugar for coating
- 1 teaspoon ground cinnamon for coating
- 3/4 cup powdered sugar for drizzle
- 1 to 2 tablespoons milk or heavy cream
- 1/4 teaspoon vanilla extract for drizzle
Instructions
- Beat the cream cheese, powdered sugar, and vanilla extract for the filling until smooth and thick.
- Scoop teaspoon-sized portions of the cheesecake filling onto a parchment-lined tray and freeze for 30 minutes.
- Blot the pumpkin puree with paper towels to remove extra moisture.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
- Mix in the blotted pumpkin puree, egg yolk, and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
- Stir the dry ingredients into the pumpkin mixture just until a soft dough forms.
- Cover and chill the dough for 30 to 45 minutes.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Mix the coating sugar and cinnamon in a small bowl.
- Flatten a scoop of chilled dough, place one frozen cheesecake filling portion in the center, and wrap the dough around it.
- Seal the dough completely, roll gently into a ball, then coat in cinnamon sugar.
- Place cookies on the baking sheet with space between them.
- Bake for 12 to 14 minutes, or until the edges look set and the tops are puffed.
- Cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely.
- Whisk powdered sugar, milk or cream, and vanilla until smooth, then drizzle over cooled cookies.
- Let the drizzle set before serving.
Notes
- Freezing the cheesecake filling helps to keep it from melting into the cookie dough.
- Adjust the spices according to your preference for a stronger or milder flavor.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg