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Pumpkin Cheesecake Cookies

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Delightful Pumpkin Cheesecake Cookies filled with a silky cream cheese center, perfect for fall festivities.

Ingredients

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  • 1 cup pumpkin puree
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 cup pumpkin spice sugar for rolling

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Mix the pumpkin puree, brown sugar, granulated sugar, butter, eggs, and vanilla until smooth.
  3. Whisk together the flour, baking soda, cinnamon, nutmeg, and salt in another bowl.
  4. Gradually add the dry ingredients to the pumpkin mixture and mix until combined.
  5. Beat together the cream cheese and powdered sugar in a separate bowl until smooth.
  6. Scoop a spoonful of cookie dough, add a teaspoon of cheesecake filling in the center, and wrap the dough around it.
  7. Roll the cookie dough ball in pumpkin spice sugar and place it on a baking sheet.
  8. Bake for about 12-15 minutes or until the edges are set.
  9. Let cool before serving.

Notes

For sugar-free alternatives, consider using stevia or monk fruit. Refrigerate dough for 30 minutes before baking to help cookies hold their shape.

Nutrition

Find it online: https://www.glutenfreez.com/pumpkin-cheesecake-cookies/