Description
These delightful cookies combine the warmth of pumpkin spice and the decadence of cheesecake for a comforting fall treat.
Ingredients
- 6 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree (blotted dry)
- 1 large egg yolk, room temperature
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/2 tsp pumpkin pie spice
- 3 Tbsp granulated sugar + 1 tsp cinnamon (for rolling, optional)
- Maple glaze for drizzling (optional)
Instructions
- Make the Filling: Start by beating the cream cheese, powdered sugar, and vanilla until smooth. Scoop 16 small mounds (about 2 teaspoons each) onto a parchment-lined tray and freeze for 45 to 60 minutes until firm.
- Blot the Pumpkin: Spread the pumpkin puree on paper towels and press to remove excess moisture.
- Prepare The Cookie Dough: In a mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until glossy. Add in the blotted pumpkin, egg yolk, and vanilla.
- Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Gradually add the dry ingredients to the wet mixture and stir just until combined. Cover the dough and chill for 30 minutes.
- Preheat the Oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Assemble the Cookies: Scoop about 2 tablespoons of dough, flatten it into a disk, place a frozen cheesecake scoop in the center, and wrap the dough around it to seal.
- Bake the Cookies: Place the cookie balls on the prepared sheets. Bake for 10 to 12 minutes or until the edges are set and the tops are puffed, but the centers remain soft.
- Cool and Glaze: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Drizzle some maple glaze over the cookies if desired.
Notes
Chill the dough for easier handling and do not overbake the cookies.