Pumpkin Cheesecake Cookies (Print Version)
# Ingredients:
01 -
2 ¼ cups all-purpose flour.
02 -
1 tsp baking soda.
03 -
1 tsp pumpkin pie spice.
04 -
½ tsp salt.
05 -
¾ cup unsalted butter (softened).
06 -
¾ cup brown sugar.
07 -
¼ cup granulated sugar.
08 -
½ cup pumpkin puree.
09 -
1 large egg.
10 -
1 tsp vanilla extract.
11 -
8 oz cream cheese (softened).
12 -
¼ cup granulated sugar.
13 -
1 egg yolk.
14 -
½ tsp vanilla extract.
# Instructions:
01 -
Set your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
02 -
Blend together the softened butter and sugars until the mixture becomes airy and light. Introduce the pumpkin puree, egg, and vanilla essence, combining well.
03 -
In another mixing bowl, combine flour, baking soda, salt, and pumpkin pie spice. Slowly integrate this dry blend into the wet mixture.
04 -
For the cheesecake core, whip the cream cheese until it achieves a silky texture. Incorporate the sugar, egg yolk, and vanilla, blending thoroughly.
05 -
Form dough into spheres, press a shallow well in each, and fill it with the cheesecake mixture. Carefully encase the filling within the dough.
06 -
Bake these assembled cookies for 12-15 minutes, monitoring until they attain a gentle golden hue. Let them cool briefly on the sheet before moving them to a wire rack.
# Notes:
01 -
Delicate pumpkin cookies encase a rich, velvety cheesecake core, merging classic autumn tastes into every mouthful. Perfect for cozy gatherings and fall-inspired treats!.