Pumpkin Cinnamon Cheesecake Cookies
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
- For the Cookies
1 cup unsalted butter, room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
3/4 cup pumpkin puree (not pumpkin pie filling)
1 large egg, room temperature
2 tsp pure vanilla extract
2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp salt
- For the Cheesecake Filling
8 oz cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract
- For the Cinnamon Sugar Coating
1/4 cup granulated sugar
1 tsp ground cinnamon
Directions
- Prepare the Cheesecake Filling: In a medium bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Transfer the mixture to a piping bag and chill in the fridge for at least 30 minutes to firm up.
- Prepare the Cookie Dough: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Assemble the Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Take a tablespoon of cookie dough and roll it into a ball. Flatten the ball slightly and pipe a small amount of the cheesecake filling in the center. Take another tablespoon of cookie dough, flatten it, and gently place it over the filling, sealing the edges to enclose the cheesecake filling inside. Repeat with the remaining dough.
- Cinnamon Sugar Coating: In a small bowl, mix together the granulated sugar and cinnamon. Roll each cookie in the cinnamon sugar mixture until fully coated.
- Bake the Cookies: Place the cookies on the prepared baking sheet, about 2 inches apart. Bake for 12-14 minutes or until the edges are golden brown and the centers are slightly soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
