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Pumpkin Cheesecake Cookies
Serves 1
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Pumpkin Cheesecake Cookies
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Serves 1
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Directions
1
Open a can of 100% pure pumpkin puree.
2
Place the pumpkin puree in a bowl.
3
Blot out the excess moisture from the pumpkin using a paper towel.
4
In a bowl, combine melted butter and dark brown sugar.
5
Mix well until combined.
6
Add the blotted pumpkin puree, eggs, and vanilla extract to the mixture.
7
Whisk until smooth.
8
Add flour, pumpkin pie spice, baking soda, and salt to the mixture.
9
Mix until a cookie dough forms.
10
Cover the cookie dough with plastic wrap and refrigerate for 30 minutes to an hour.
11
Scoop a portion of cookie dough and flatten it in your hand.
12
Place a dollop of cheesecake filling in the center of the flattened dough.
13
Wrap the cookie dough around the cheesecake filling to form a ball.
14
Roll the cookie dough ball in a pumpkin spice sugar mixture.
15
Place the cookies on a baking sheet lined with parchment paper.
16
Bake 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 opener
paper towel
bowl
spatula
whisk
plastic wrap
cookie scoop
baking sheet
parchment 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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