Pumpkin Cheesecake Cookies
Serves 1
Directions
- 1Open a can of 100% pure pumpkin puree.
- 2Place the pumpkin puree in a bowl.
- 3Blot out the excess moisture from the pumpkin using a paper towel.
- 4In a bowl, combine melted butter and dark brown sugar.
- 5Mix well until combined.
- 6Add the blotted pumpkin puree, eggs, and vanilla extract to the mixture.
- 7Whisk until smooth.
- 8Add flour, pumpkin pie spice, baking soda, and salt to the mixture.
- 9Mix until a cookie dough forms.
- 10Cover the cookie dough with plastic wrap and refrigerate for 30 minutes to an hour.
- 11Scoop a portion of cookie dough and flatten it in your hand.
- 12Place a dollop of cheesecake filling in the center of the flattened dough.
- 13Wrap the cookie dough around the cheesecake filling to form a ball.
- 14Roll the cookie dough ball in a pumpkin spice sugar mixture.
- 15Place the cookies on a baking sheet lined with parchment paper.
- 16Bake until golden brown.
Ingredients
- 6 oz. full-fat cream cheese
- 1 1/3 cup powdered sugar
- 2 tsp. all-purpose flour
- 1 tsp. vanilla extract
- 1 Pinch salt
- 1 1/2 cup 100% pumpkin puree
- 1 cup unsalted butter
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 Tbsp. vanilla extract
- 2 3/4 cups all-purpose flour
- 1 Tbsp. pumpkin pie spice
- 1 Pinch cinnamon
- 1 tsp. baking soda
- 1 tsp. fine salt
- 1 1/4 cup granulated sugar
- 1 1/2 tsp. pumpkin pie spice
Equipment
can openerpaper towelbowlspatulawhiskplastic wrapcookie scoopbaking sheetparchment paper
Tips
- Blot out the excess moisture from the pumpkin to keep the cookies chewy instead of cakey.
- This recipe uses melted butter, so no stand mixer is required.
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