Pumpkin Cheesecake Cookies
Soft pumpkin cookies filled with sweet creamy cheesecake!
Ingredients
- 1 stick Butter room temperature
- 3/4 cup Brown sugar
- 1/4 cup Sugar
- 1 Egg Yolk
- 1/3 cup Pumpkin
- 1 3/4 cups Flour
- 1/2 teaspoon Baking Soda
- 1 1/2 teaspoons Cornstarch
- 1 teaspoon Vanilla Extract
- 1 teaspoon Pumpkin Pie Spice
- 1/4 teaspoon Salt
Cheesecake Filling:
- 1 block Cream Cheese softened
- 1/2 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Cinnamon Sugar Mixture:
- 1/2 cup Sugar
- 1 teaspoon Cinnamon
Instructions
Cheesecake Filling:
- Combine cream cheese, vanilla and powdered sugar in a bowl.1 block Cream Cheese, 1/2 cup Powdered Sugar, 1 teaspoon Vanilla Extract
- Use a mixer to whip together until smooth and creamy.
- Using a tablespoon, drop little dollops onto a sheet pan. Place in the freezer for about 10-15 minutes.
Pumpkin Cookies:
- Preheat oven to 350 degrees.
- Cream together butter, sugar, and brown sugar until light and fluffy.1 stick Butter, 3/4 cup Brown sugar, 1/4 cup Sugar
- Add in egg yolk, pumpkin puree, and vanilla extract. Mix together.1 Egg Yolk, 1/3 cup Pumpkin, 1 teaspoon Vanilla Extract
- Stir in flour, baking soda, cornstarch, pumpkin pie spice, and salt.1 3/4 cups Flour, 1/2 teaspoon Baking Soda, 1 teaspoon Pumpkin Pie Spice, 1/4 teaspoon Salt, 1 1/2 teaspoons Cornstarch
- Using a small cookie scoop, scoop the dough into your hand and press it flat.
- Add a scoop of the cream cheese mixture into the middle of the dough.
- Add another scoop of cookie dough to the top of the cream cheese mixture. Gently press the cookie dough around the cream cheese mixture.
- In a separate bowl, mix together sugar and cinnamon. Roll the cookie dough ball filled with cream cheese into the cinnamon sugar mixture.1/2 cup Sugar, 1 teaspoon Cinnamon
- Place the cookie dough on a sheet pan and press down gently.
- Bake for about 15 minutes.
- Let cool slightly and enjoy!