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Pumpkin Cheesecake Cream Cheese Filled Cookies

Pumpkin Cheesecake Cream Cheese Filled Cookies
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Delicious cookies filled with creamy cheesecake and flavored with pumpkin and warm spices, perfect for fall.

Ingredients

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  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves (optional)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Beat the softened cream cheese with the sugar and vanilla extract until smooth and creamy. Transfer to a piping bag or plastic bag and chill.
  2. In a large mixing bowl, combine canned pumpkin puree, granulated sugar, brown sugar, eggs, melted butter, and vanilla extract; whisk until well combined.
  3. In another bowl, sift together flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, stirring until a soft dough forms. Chill the dough for at least 1 hour.
  4. Mix granulated sugar and ground cinnamon in a shallow bowl.
  5. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. Scoop about 2 tablespoons of dough, flatten it, and place about 1 teaspoon of chilled cream cheese filling in the center. Cover with another piece of dough, pinch edges to seal, and roll in cinnamon sugar mixture.
  7. Place cookies on the baking sheet, spaced 2 inches apart.
  8. Bake for 12-14 minutes until set and lightly cracked but still soft.
  9. Let cool on the sheets for 5 minutes before transferring to a wire rack.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. These cookies can also be frozen for up to 2 months.

Nutrition

Find it online: https://diyprzepisy.com/pumpkin-cheesecake-cookies-cream-cheese-filled/

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