Recipe and photo by Audria Rayne
Yields 16 cookies
INGREDIENTS
CHEESECAKE FILLING
- 8 oz cream cheese, room temperature
- 4 tbsp granulated sugar
- ½ tsp vanilla
PUMPKIN COOKIES
- ¾ cup canned pumpkin puree
- 1 cup bread flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cream of tartar
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- 2 large eggs
- 2 tsp vanilla
SPICED SUGAR MIX
- ¼ cup granulated sugar
- ½ tsp pumpkin pie spice
INSTRUCTIONS
CHEESECAKE FILLING
- Line a small cookie sheet with parchment paper and set aside.
- Put the cream cheese, sugar, and vanilla into a mixing bowl. Mix on high speed until light and fluffy, about 2-3 minutes.
- Scoop the cheesecake filling into 16 portions — about 1 ½ tbsp each — and place onto the small cookie sheet.
- Place in the freezer for at least 2 hours, but it is best if they freeze overnight.
PUMPKIN COOKIES
- Preheat oven to 350°F and line two large cookie sheets with parchment paper.
- Place three layers of paper towels on a large plate. Spread the pumpkin puree over the paper towels to absorb the extra liquid. You may also place paper towels on top and gently press to remove as much liquid as possible. Repeat until little to no liquid is transferred.
- In a bowl, sift together the flour, pumpkin pie spice, baking powder, baking soda, cream of tartar, and salt. Set aside.
- In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
- Add the eggs and vanilla and continue to mix for 1 minute.
- Add the dried pumpkin puree and mix for 2-3 minutes on medium speed.
- Add the dry ingredients and mix on low or by hand until fully combined.
- Scoop 3 tbsp of cookie dough, roll into a ball, and slightly flatten.
- Take one frozen cheesecake ball and place it in the center of the cookie dough.
- Fold the edges of the cookie dough and close the ball, ensuring no cheesecake is exposed. Repeat with all of the cookie dough and cheesecake balls.
- Roll each cookie dough ball in the spiced sugar mix and place on the cookie sheet.
- Bake for 12 to 14 minutes, until edges are slightly golden brown.
- Allow 5-10 minutes to cool.
