Pumpkin Cheesecake Cookies
User Reviews
5
2 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
15 mins
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Total Time
1 hr 15 mins
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Servings
36 cookies
Pumpkin Cheesecake Cookies
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- For the Pumpkin Cookies:
- 4 cups all-purpose flour
- 1 baking powder 1/2 tsp
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp pumpkin spice or ground nutmeg
- 1 cup butter at room temp, unsalted
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup pumpkin puree
- 1 egg large
- 2 tsp vanilla extract cream cheese filling ingredients
- 8 ounces cream cheese softened
- ¼ cup sugar
- 1 teaspoon vanilla extract
- cinnamon coating
- sugar coating
- ½ cup granulated sugar
- 1 tsp. ground cinnamon
Instructions
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and pumpkin spice; Set aside.
- In a separate large bowl, beat together the butter and sugars on medium high-speed until fluffy, about 2 minutes.
- Beat in puree, egg and then add vanilla. Slowly add dry ingredients on low-speed just until combined. Cover and chill dough for an hour or overnight in the refrigerator.
- To make the cream cheese filling: beat cream cheese, sugar and vanilla together. Chill for 30-60 minutes.
- Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
- To make the cookies: take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar-coating and place on the prepared baking sheet, 2 inches apart.
- Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
- Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Cookies will stay fresh in an airtight container on countertop for up to 5 days.
Notes
- Recipe Source: Bakeaholic Mama
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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