Description
Soft and spiced pumpkin cookies with a rich, creamy cheesecake center. These cozy fall treats are the perfect mashup of two classic desserts in one irresistible bite.
Ingredients
Scale
- 2¾ cups All-Purpose Flour
- ¾ cup Pumpkin Puree
- 1 cup Granulated Sugar
- ½ cup Brown Sugar, packed
- 1 cup Butter, softened
- 2 teaspoons Vanilla Extract
- 1 Egg Yolk
- 2 teaspoons Pumpkin Pie Spice
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 8 oz Cream Cheese, softened
- ½ cup Powdered Sugar
- ¼ cup Granulated Sugar + 1 teaspoon Cinnamon (for rolling)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, mix flour, baking powder, pumpkin pie spice, and salt. Set aside.
- In another bowl, beat butter, granulated sugar, and brown sugar until fluffy. Add pumpkin puree, egg yolk, and vanilla. Mix well.
- Gradually add dry ingredients to wet mixture to form dough. Chill dough for 20 minutes.
- Meanwhile, mix cream cheese and powdered sugar in a small bowl until smooth. Scoop into teaspoon-sized balls and freeze for 10–15 minutes.
- Scoop 1.5 tablespoons of dough, flatten slightly, and place frozen cream cheese center in the middle. Wrap dough around and seal completely.
- Roll each cookie in cinnamon-sugar and place on prepared baking sheet.
- Bake for 13–15 minutes until edges are set. Cool on the sheet for 5 minutes, then transfer to a cooling rack.
- Let cookies cool completely before serving to keep filling firm.
Notes
- Use room temperature cream cheese for smooth filling.
- Chill the dough and freeze the filling for easier handling.
- Don’t overbake to keep centers soft and gooey.