Ingredients
For the Pumpkin Cookie Dough:
• 1/2 cup unsalted butter, melted
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1/4 cup pumpkin puree
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1 pinch of ground cloves (optional)
• 1/4 teaspoon salt
For the Cheesecake Filling:
• 4 ounces (113 grams) cream cheese, softened
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
Instructions
- Prepare the Cheesecake Filling: In a small bowl, mix the cream cheese, sugar, and vanilla until smooth. Chill in the fridge while you make the cookie dough.
- Make the Pumpkin Cookie Dough: In a large bowl, whisk the melted butter, white sugar, and brown sugar until combined. Stir in the vanilla and pumpkin puree.
- In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Slowly add this dry mixture to the pumpkin mixture, stirring gently until just blended.
- Assemble the Cookies: Scoop a small ball of pumpkin cookie dough and flatten it slightly. Place a small spoonful of the cheesecake filling in the center, then cover it with another small piece of cookie dough, sealing the edges.
- Coat in Cinnamon Sugar: Mix the sugar and cinnamon in a small bowl. Roll each stuffed cookie in the cinnamon sugar mixture until coated.
- Bake: Preheat the oven to 350°F (180°C) and bake the cookies on a lined baking sheet for 10-12 minutes or until the edges are lightly golden. Let the cookies cool on a wire rack before serving.
Notes
For best results, ensure the cream cheese is at room temperature before mixing the cheesecake filling.
This helps create a smooth lump free texture,be careful not to overbake the cookies, baking until the edges are lightly golden keeps them soft and chewy.