Description
Soft pumpkin spice cookies stuffed with a creamy cheesecake filling, rolled in spiced sugar, and baked until perfectly set.
Ingrédients
Scale
- 8 oz brick cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin puree
- 2 large egg yolks, room temperature
- 1 1/2 tsp pure vanilla extract
- 3 cups all-purpose flour, spooned and leveled
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 1 1/2 tsp pumpkin pie spice
Instructions
- Beat the softened cream cheese, 1/4 cup granulated sugar, and vanilla extract together until completely smooth. Divide into 30 small dollops on a parchment-lined plate and freeze until rock solid.
- In a medium bowl, whisk together the all-purpose flour, 2 tsp pumpkin pie spice, ground cinnamon, baking soda, and salt.
- In a large mixing bowl, cream the softened butter, 1 cup granulated sugar, and brown sugar together until light and fluffy, about 2 to 3 minutes.
- Mix in the pumpkin puree, egg yolks, and vanilla extract until completely smooth and combined.
- Gradually blend the dry flour mixture into the wet ingredients just until combined. Cover the bowl and chill the dough in the refrigerator for 1 hour.
- In a small bowl, whisk together the 1/4 cup sugar and 1 1/2 tsp pumpkin pie spice for the coating. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Divide the chilled cookie dough into 30 equal portions. Flatten each portion, place a frozen cheesecake dollop in the center, and carefully fold the dough around it, pinching seams firmly shut.
- Roll each stuffed cookie in the spiced sugar coating and space generously on your prepared baking sheets. Bake for 12–15 minutes until the tops are set.
- Let the cookies rest on the warm baking sheets for 5–10 minutes before moving to wire racks to cool completely. Store cooled cookies in an airtight container in the refrigerator for up to 5 days.
Notes
Make sure the cheesecake filling is completely frozen before stuffing the cookies. Pinch the dough seams tightly around the filling, and if the dough becomes warm or sticky while working, refrigerate it for 10–15 minutes before continuing.
- Temps de préparation: 1 hour 30 minutes
- Temps de cuisson: 15 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
Nutrition
- Portion: 1 cookie
- Calories: 210
- Sucre: 15g
- Sodium: 140mg
- Graisse: 11g
- Graisse saturée: 7g
- Graisses insaturées: 4g
- Gras trans: 0g
- Glucides: 26g
- Fibres: 1g
- Protéine: 3g
- Cholestérol: 45mg