Pumpkin Cheesecake Filled Cookies

Ingredients

• 4 oz Cream cheese (softened)
• 2 tbsp Granulated sugar (for cheesecake filling)
• 0.5 tsp Vanilla extract (for cheesecake filling)
• 0.25 cup Granulated sugar (for coating)
• 1 tsp Ground cinnamon (for coating)
• 0.5 cup Pumpkin puree (blotted with paper towels to remove moisture)
• 1.5 cup All-purpose flour
• 1 tsp Pumpkin pie spice
• 0.5 tsp Baking soda
• 0.25 tsp Baking powder
• 0.25 tsp Salt
• 0.5 cup Unsalted butter (melted and cooled)
• 0.5 cup Brown sugar (packed)
• 0.25 cup Granulated sugar (for cookie dough)
• 1 Egg yolks (large)
• 1 tsp Vanilla extract (for cookie dough)

Steps

1. 1

   In a small bowl, combine the softened cream cheese, 2 tablespoons of sugar, and 1/2 teaspoon of vanilla extract. Whip together until the sugar is dissolved and the mixture is smooth.

2. 2

   Scoop the cream cheese mixture into small balls (about 2 teaspoons each) and place them on a tray. Freeze for at least 30 minutes until solid.

3. 3

   In a small bowl, mix together 1/4 cup granulated sugar and 1 teaspoon cinnamon to create the coating. Set aside.

4. 4

   Spread the pumpkin puree onto a plate. Use paper towels to press and blot the puree repeatedly for 5-10 minutes to remove as much moisture as possible until it is thick and significantly reduced in volume.

5. 5

   In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.

6. 6

   In a separate large bowl, combine the melted butter, brown sugar, and 1/4 cup granulated sugar. Whisk until well combined.

7. 7

   Add the egg yolk and vanilla extract to the butter mixture and mix well.

8. 8

   Stir in the blotted pumpkin puree until incorporated.

9. 9

   Gradually add the dry flour mixture to the wet ingredients. Mix with a hand mixer or by hand until just combined.

10. 10

    Preheat your oven to 350°F (175°C).

11. 11

    Scoop out a portion of cookie dough and flatten it with your fingers. Place a frozen cheesecake ball in the center.

12. 12

    Wrap the cookie dough around the cheesecake filling, ensuring it is completely sealed, and roll it into a ball.

13. 13

    Roll the dough ball in the cinnamon sugar mixture until evenly coated.

14. 14

    Place the cookies on a baking sheet, spacing them apart. Press them down slightly before baking.

15. 15

    Bake for 10-12 minutes. Let the cookies cool on the pan for a few minutes before moving to a wire rack.

Notes

The author credits In Bloom Bakery for the original recipe. Blotting the pumpkin is a crucial step to ensure the cookies aren't too cakey or wet. Cookies can be pre-made and stored in the freezer before baking.

Nutrition per serving

• dessert
• snack
• baked
• pumpkin
• cheesecake
• cookies
• fall
• vegetarian