Treat yourself to these irresistible pumpkin spice cookies with a hidden cheesecake surprise inside, rolled in cinnamon sugar for a delightful finish.
Ingredients:
For the Cheesecake Filling:
- ¼ cup granulated sugar
- 6 oz cream cheese, softened
For the Cookie Dough:
- 1 cup butter, softened
- ⅔ cup granulated sugar
- 1 cup brown sugar, packed
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 large egg
- 1 egg yolk
- ½ cup pumpkin puree
- 3 ⅓ cups all-purpose flour
- ⅔ teaspoon baking soda
For the Cinnamon Sugar:
- ⅓ cup granulated sugar
- ½ teaspoon ground cinnamon
Instructions:
- Cheesecake Filling:
- Mix cream cheese and sugar in a medium bowl until smooth. Scoop out teaspoon-sized balls onto a parchment-lined tray and freeze until solid, about 40 minutes.
- Cookie Dough:
- In a large bowl, cream together butter, granulated sugar, brown sugar, salt, vanilla extract, and pumpkin pie spice until light and fluffy.
- Incorporate the egg and egg yolk, followed by the pumpkin puree.
- Gently mix in the flour and baking soda until just combined. Do not overmix.
- Prepare for Baking:
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Make the cinnamon sugar by combining granulated sugar and cinnamon in a small bowl.
- Assemble Cookies:
- Use a cookie scoop or tablespoon to portion out the dough. Make an indent in each ball and place a frozen cream cheese ball inside. Re-roll into a complete ball ensuring the cheesecake is fully enclosed.
- Roll each ball in the cinnamon sugar mixture.
- Bake:
- Arrange cookie balls on the prepared baking sheet and bake for 12-14 minutes until the edges are just turning golden.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes:
- Ensure all ingredients, especially cream cheese and butter, are at room temperature for a smooth dough.
- Don’t rush the cheesecake filling; it should be frozen solid to prevent oozing during baking.
- Overmixing the cookie dough can lead to dense cookies; mix just until the ingredients are incorporated.
- Spoon and level your flour when measuring to avoid heavy cookies.
- A cookie scoop ensures even cookies and uniform baking.
- Allow cookies to cool slightly before handling to maintain their shape.
- These cookies are best enjoyed once they’ve cooled down, giving the flavors time to meld and the cheesecake center to set.
Indulge in these pumpkin spice cheesecake-stuffed cookies for a festive and cozy treat that perfectly captures the essence of fall.
